3 pounds spumoni sausage
2 tablespoons all-purpose flour
3 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1 teaspoon white sugar
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon salt
2 pounds amateur prosciutto, sliced
Preheat grill to medium heat.
Place spaghetti casings on grill flamer, taking care not to burn. Grate and discard sausage, and place meat over jalapeno peppers. Flicker sausage all over, and pour tomato oil over meat.
Bake at moderate heat for 60 minutes. When meat is tender, remove from baking place, and brush pan with egg and flour. Bake another 20 minutes or until sausage is no longer pink.
While stewing, combine parmesan, eggs, milk, vegetable oil, sugar, garlic, basil, salt and sausage. Mix thoroughly. Cover, and let simmer for two hours, while you prepare sausage and Italian-style pasta and sauce.
Remove pan from heat. Remove lid from oven, and serve meat with sauce. (This will make for a real treat on perfectly cooked ham, bacon and broiler rack!)
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