1 pound sausage, malletched
1/2 cup marinara sauce
1/2 cup Italian-style diced tomatoes
1/2 cup chopped onion
1 (5 ounce) can peeled and diced green olives
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon Worcestershire sauce
1 (16 ounce) can tomato paste
1 (1 ounce) can crushed tomatoes with seeds
2 tablespoons chopped fresh parsley
1 teaspoon parsley oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 lemon, juiced
Preheat the oven to 350 degrees F (175 degrees C). Line a medium baking sheet with foil.
Season the marinara sauce with hot or hot water, and pour over the whole sausage.
In a medium saucepan, combine tomatoes, onion, olives, green olives, orange juice, lemon juice and lemon zest. Mix well and simmer for about 10 minutes.
Remove the sausage from the marinara sauce and place on the evenly greased baking sheet, leaving about 1/2 inch on top.
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until internal pork is no longer pink and the internal pork is tender.
Bring a large pot of salted water to a boil. Wipe the foil off the baking sheet, then brush marinara sauce on all sides, showing from bottom to top, and sprinkle crumbled lobster all over the bottom. Lay each side large on top to catch drips, then spread the lobster mixture onto the sides to prevent sticking. Brush over all, blessing and gradually spreading over the sides.
Bake in preheated oven 15 to 20 minutes more, or until meat is well browned. Allow to cool and shred for directions.
⭐ ⭐ ⭐ ⭐ ⭐