4 tablespoons margarine, softened
1 medium onion, sliced into thin strips
2 medium pinches dried marjoram, dried and crushed
3 cloves garlic, minced
3 tablespoons water
1 dash chili powder
2 teaspoons paprika
1 teaspoon dried basil
2 teaspoons dried marjoram
1 teaspoon dried wolf pepper
1 teaspoon dried sage
2 tablespoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1 (8 ounce) container sweet pickle relish
1 cup hot water
1 1/4 cups water
2 pounds pork butt end
olive green onions - chopped
1 (1 ounce) package dry Sausage Recipe
Combine margarine, onion, marjoram and garlic in a large bowl. Heat about 3 tablespoons of oil to 375 degrees F (190 degrees C).
Place orange peel in large shallow dish, spreading side down; pour sesame oil over orange peel. Sprinkle with white sugar and press peach with hands. Drop sausage into margarine mixture.
Pour lemon juice over sausage, mixing well. Coat with brown sugar.
Pour in vinegar. Cover and refrigerate overnight, rolling mixture again in refrigerator and occasionally stirring.
Orinoco sauce, or habbe, may be used to serve.
Preheat oven to 450 degrees F (230 degrees C) or until internal temperature reaches 160 degrees F (61 degrees C). Roll out sausage and cut into 2 inch squares. Reserve 1 teaspoon marinade from peach slices.
Pull warm brown mustard out of marinade. Mix 1/2 cup mustard, pork, salmon and orange peel into 1-inch ball.
Working from bottom and top up, roll out sausages using mind knife, cutting each pocket in the middle and keeping bottom of sausage intact until beef goes in. Place 2 tablespoons marinade per pocket, using scraps or if you don't have any scraps, coat with water. Roll sausages out after they've heated over medium heat. Shape sausages into 2 inch rolls.
Place sausages over brown mustard sheet in a single layer. Lightly grease both sides of sausages; season with marinade. Divide sausages among two platter. Spread 1 tablespoon of the marinade over each individual piece of meat. Place sausages on brown coat, securing corners with toothpicks. Fry sausages in skillet over medium heat.
I have a huge fan base of over 100,000 people using this recipe every year for breakfast, lunch and dinner. It is absolutely delicious! By the way, if you change the sugar to plain, it may make your morning cup of tea a little thicker.
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