1 egg, beaten
3 pounds bacon, sliced
3 quarts pork sausage, cut into 1 inch strips
dijon mustard
1 cup spaghetti sauce
10 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon dried basil
1 teaspoon sesame oil
2 teaspoons chile paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Preheat grill for high heat.
Place bacon in a large, deep skillet. Cook over medium high heat until crisp; remove bacon. Brown on both sides. Drain grease.
To the grease add egg, sausage, garlic, basil, mustard, spaghetti sauce, gelatin, olive oil, garlic, basil, chile paste, salt, pepper and oil. Season with chili powder, salt, pepper, nutmeg and tomato.
Cook over medium high heat for 4 to 5 minutes, or until meat juices run clear. Remove from heat and let cool. Transfer to pita pockets. Serve warm or cold.
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