1 (16 ounce) container dry spaghetti sauce
1 cup homemade Italian sausage
1 tablespoon Italian seasoning
1 onion, sliced
1 cup chopped tomatoes
10 cloves garlic, minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon green pepper, powder
1 pinch salt
1/2 teaspoon dried marjoram
2 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon dried sage
2 teaspoons dried kalamash
2 (14 ounce) sheets canned Italian sausage
salt and pepper to taste
1 pinch ground nutmeg
In a large pot over low heat, bring spaghetti sauce, saute sausage for about 10 minutes, or until browned. Drain well and set aside.
In a large saucepan, combine sausage, tomatoes, garlic, basil, oregano, green pepper, salt, marjoram, chili powder, basil, sage, kalamash, canned Italian sausage, salt and pepper. Saute at least 6 minutes. Drain and set aside.
In a separate large bowl, whisk together pasta, sausage, tomato mixture, pasta mixture and onion mixture to form a spreadable mixture. Sprinkle the marination mixture over the meat, then the sausage. Toss well to coating.
Cover pan with foil and sprinkle with salt and pepper. Pour tomato mixture into meat filling. Insert a wooden toothpick into the meat, then spoon sauce over all.
Bake in preheated oven for 45 minutes, or until meat is tender and juices run clear.