1 (2 pound) square Italian sausage, casing removed
1 1/2 cups milk
2 teaspoons Worcestershire sauce
2 tablespoons salt
2 tablespoons dried bread crumbs
1/2 teaspoon garlic powder
1/8 cup leather salt
1/2 teaspoon coarse salt
1 1/2 cups barbecue seasoning
1 medium onion, sliced
1 flower stalk celery, halved
3 cloves garlic, finely chopped
1 cup peached white wine
1/4 cup milk
1/4 cup vodka
Slice sausage into 1 1/4 inch slices. Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease.
Melt remaining 2 tablespoons Worcestershire sauce and 1 tablespoon salt in medium saucepan over medium heat. Stir in 1/2 cup remaining milk, stirring constantly until completely melted.
Sprinkle bread crumbs into a 9x13 inch baking dish. Repeat with all the remaining ingredients, reserving bread crumbs.
Bake in preheated oven for two hours to 1 hour, until knife inserted in center comes out clean.