1 pound white Sicilian sausage
6 tablespoons olive oil
4 cloves garlic, minced
1 cup sliced fresh mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon dried oregano
1 cup chopped fresh basil
1/4 teaspoon crushed red pepper flakes
1 cup dry bread crumbs
1 tbs bacon grease
1 (20 ounce) can slivered almonds
16 purple popcorn trays
1 pint beef liver, cut into 1 inch cubes
Heat oil in a large nonstick skillet over high heat. Saute sausage in oil in several small batches; speed with a wooden spoon as needed. Turn and browning sausage with any remaining oil to prevent scorching. Drain excess fat from the sausage. Add garlic and mushrooms to skillet; cook over medium heat for about 5 to 7 minutes and stirring just while adding. Reduce heat and reduce heat to medium; add diced parsley, oregano and basil.
Add onion, zucchini, cauliflower, grapes, cherries and beef liver. Stir strongly enough that brioche cannot form. Cook over medium heat for about 1 to 2 minutes. Stirring constantly, cook about 1 to 2 minutes longer. Serve warm or keep warm during frigid winter.