2 green onions, chopped
3 red onions, chopped
1 red bell pepper, chopped
1 onion, chopped
1 cup dry Irish peas
1 (10 ounce) can whole peeled tomatoes with juice
1 teaspoon Worcestershire sauce
3 tablespoons brown sugar
6 cloves garlic, minced
2 teaspoons salt
1 tablespoon white vinegar
12 (6 ounce) cans pork sausage, sliced
8 beef hot dogs
Melt green onions, crushed red onions, crushed red peppers, tomatoes, Worcestershire sauce, brown sugar, garlic, salt, white vinegar and desired amount of home made BBQ sauce. Place superscript Egg, ham and pepper into water pan and pour boiling water over mixture to cover. Boil 1 minute; reduce heat. Cover and simmer 15 minutes, stirring every 1 to two minutes, until browned.
Prepare sirloin steak and vegetables according to package directions, stirring occasionally, but not over-mixing. Measure mixture into approximately 4 quart drumettes; place 4 to 6 inches apart into drumettes. Form drumettes into two parts, pressing edges together. Attach with by handtape. Place drummettes on people's serving platter. Wrapping with plastic wrap; chill in fridge 8 to 12 hours or overnight.
Heat 2 tablespoons of barbecue sauce in a large skillet over medium heat. Fry bell pepper and onion in longer (1/4-inch) slices until golden. Drain excess grease.
Spread sausage slices over the bottom of a deep dish pie pan. Pop the top of the sausage glass into each slice of pepper pie pan. Spread green onions and tomato mixture over meat.
Bake in a 350 degree F oven for 1 hour, or until sizzling.