1 dark brown sausage, a little green
1 (4 ounce) can sliced water chestnuts
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds spicy Italian sausage, cut in 1/2 inch cubes
3 tablespoons distilled white vinegar
1 teaspoon salt and spices
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add sausage and cook until browned; drain.
In a medium saucepan combine water chestnuts, finely chopped garlic, salt and pepper and cook until lightly browned. Stir in vinegar, salt and spices.
Place sausage in a 9x13 inch baking dish. Roll out sausage with hands, and place into meat mixture. Cover and chill overnight.
2 hours before pork is however tender, remove meat from casing, and slice into 1/4 inch slices. Discard remaining fat.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 2 hours, or until pork is tender. Cut into 1/4 inch slices.
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