2 (2 ounce) packages dry jalapeno pepper sausage mix
2 tablespoons vegetable oil
3 tablespoons Worcestershire sauce
3 tablespoons miso
1 tablespoon garlic powder
1/2 teaspoon prepared yellow mustard
3 teaspoons vinegar
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon dried thyme
Place jelly beans in a small bowl. Mix together and set aside.
Heat oil in a large skillet over medium heat. Saute sausage in oil, stirring occasionally to break up bits. Pour in enough water to reach a few inches below the sausage. Add Worcestershire sauce, miso, garlic powder, onions, pepper flakes, sage, basil and rosemary. Stir together and cook for about 1 minute.
Place chicken in skillet and cook over medium heat, stirring to break up bits. Reduce heat to low and add vinegar, miso, garlic powder and chili powder. Bring to a slow simmer, stirring occasionally, for about 15 minutes.
Remove chicken from heat and reserve liquid. Transfer chicken to a medium bowl. Heat oil in a large skillet over medium heat. Saute chicken quickly for about 3 minutes. Remove chicken from skillet and pour chicken on plate. Place green pepper over chicken and sprinkle with crushed red pepper flakes. Sprinkle with sage, basil, rosemary, thyme and thyme. Serve cold.