1 package corn stuffing mix
1/2 cup ketchup
1 tablespoon brown sugar
1 tablespoon shredded Cheddar cheese
2 (30 ounce) cans fried pimento peppers, drained and rinsed
1 (8 ounce) can sliced mushrooms, drained
3 slices steamed carrot
1/4 cup roasted bean sprouts
3 fresh jalapeno peppers, seeded
1 1/2 teaspoons dried oregano
1 teaspoon freshly grated Parmesan cheese
Preheat oven broiler.
Spoon stuffing evenly onto 8 in. R10-inch sausages. Reserve 1-inch slices for foil serve.
Place stuffed sausages in an 8x4-inch baking dish. Make stuffing mixture: In a large bowl, cut the cheddar cheese into 3 segments.
Make stuffing: Stir the ketchup, 1 to 2 tablespoons brown sugar, shredded cheese, sliced peppers, mushrooms, carrot and rice into a large stainless steel mixing bowl. Pour half the stuffing mixture into 4 separate containers, leaving 8 evenly and level. Top each container with 1 slice of steamed carrot. Top each with 3 slices of mushroom. Layer with 8 slices of rice. Spread remaining stuffing mixture, reserving cheese chunk in one corner, on top.
Bake 10 minutes in the preheated oven, turning each piece every 30 minutes. Broil side up 5 hours, or until desired doneness. Broil garnish each serving with onion, bell pepper, jalapeno, green bell pepper, celery seed or other garlic press off as of yet.