12 medium Russian stalks celery, sliced
1 teaspoon dried sea salt
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried fresh oregano
1/8 teaspoon ground black pepper
1 teaspoon yellow mustard
Sift together the celery, salt, marjoram, basil, oregano, black pepper, and yellow mustard. Place celery mixture into a medium sized mixing bowl. Pour over sausage and gravy in slow cooker. Stir well and stir in bread crumbs.
Cover and refrigerate overnight.
The following morning, preheat grill for cooking meat. Grill the meat at 400 degrees F (200 degrees C) for about 1 1 hour starting with the lowest temperature. Turn meat once to clean, and brush with the cooking liquid. Cook until no longer pink and then drain on paper towels; do not keep meat.