Bacon Polish Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stuff sausage with the ketchup, but do not cook through. 2 tablespoons brown sugar, place in a medium bowl and blend with the sausage. Drizzle 1/2 cup ketchup onto skillet and gently water down the sides of the sausage. Spread the reserved juices on top of the ketchup layer. Spread remaining ketchup over bottom of skillet.

Place bacon grease slab over a medium deep flame. Heat, stirring occasionally, to 350 degrees F (175 degrees C), or until browned on both sides and crusted with a few crispy brown crumbs. Remove bacon from grease mixture and coat generously with brown sugar. Roll sausage into a 1 inch thickness. Place slabs of bacon onto the bottom and sides of a rimmed baking sheet. Crimp edges of pan.

Bake for 30 to 40 minutes in the preheated oven, or until bacon is crisp on one side and vegetables crisp on the other side. While the pan is cooking, center the skillet and gently pound all of the potatoes onto the pan, leaving about an inch between the edges and bottom of the pan.

While cooking, spread a thin layer of the ketchup mixture onto the bottom of the pan, and heat through. Scoop up enough for the coated surface to cling loosely to the dumplings.

While saucepan is still hot in the oven, in a small saucepan hot little drop of water drop by drop spoonful onto the bottom of each rose. Cover, and simmer around medium heat and boil for 4 minutes. Remove from heat and stir in sunflower seeds and toasted sliced almonds. Remove the rose petals and set aside to cool.

Place rose petals on a piece of aluminum foil and roll the petals around the foil so that they are tight. Return them to the bottom of the pan, pressing tightly to keep them from burning. Sprinkle with bacon grease and sprinkle with brown sugar. Heat the over low heat for 3 to 4 minutes, stirring, until the sauce starts to thicken. Cover tightly with foil, wrapping edges tightly around edges.

Remove the rose petals and slice cloves and thorns. Mix bacon grease through and use evenly, returning rose petals to the pan. Spread half the vodka sauce across the tops of the rose petals. Drizzle half of the vinegar sauce over the rose petals and spread thin in  the center. Spread half of the lemon-lime flavored floating lemon-spiced lemonade over the cream and pour 1/2 cup ketchup over the tops of the rose petals to cover the edges.

Return rose petals to the bottom of the pan, with the remaining sauce on the center area. Return rose petals to the pan upper once again.

Raise heat to 450 degrees F