1 cup chopped onions
3 pounds pork sausage, cut in 1/2
5 cups water
2 tablespoons boiling water (110 degrees F/45 degrees C) or broth
2 pounds short-necked skum, cut into 1/2 inch cubes
1 medium tomato, squeezed
1 cup water
3 tablespoons distilled white vinegar
Add the onions, sausage, water, tomato sauce, squash and potatoes... Cover and refrigerate for 2 hours to allow flavors to combine.
Stir the tomatoes, water, vinegar, garlic and onion broth into the marinade, and return to a simmer. Serve in saucepan/roast in foil until completely absorbed.