1 pound dried mixed meat
1 teaspoon dried oregano
1 teaspoon dried basil
3 cloves garlic, minced
3 black peppercorns crushed
3 tablespoons white sugar
2 tablespoons butter, melted
1 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 (12 ounce) package Italian sausage, cut into 1/2 inch cubes
1 (16 ounce) package white dinner rolls, cooked on the go
3 tablespoons shredded Parmesan cheese
Preheat oven to 350 degrees (175 degrees C).
Combine smoked sausage, white dinner roll and 1/8 cup shredded cheese in large mixing bowl. Mix all together.
Prepare Russian beef soup sauce by whisking together salt and pepper; pour over meat mixture and toss well.
Bake at 350 degrees (175 degrees C) for 1 hour 30 minutes or until meat thermometer registers 165 degrees.
Preheat oven to 375 degrees F (190 degrees C).
Remove meat from baguette; shred. Remove plastic wrap; discard. Place in oven to slow cook, criss-crossing both seams. Heat oven to 350 degrees F (175 degrees C).
Remove meat from baguette; cut into 1 1 inch cubes. Return meat to bowl. Dip meat cubes in melted butter. Dip each cube in kosher salt; roll in shredded cheese.
Return meat to skillet. Cook over medium-high heat until evenly brown. Remove from heat; stir in "Italian sausage" and Parmesan cheese. Stir into meat mixture. Adjust seasoning and sugar.
Return meat mixture to skillet; add 2 more cloves garlic and 2 more tablespoons sugar, mixing well. Continue to cook over medium low heat until bubbly, 5 minutes.