2 (8 ounce) packages cream cheese, softened
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon KRAFT-Style Thick-Cut Milk
1 pound fresh, ground pork sausage
6 eggs
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons chopped fresh parsley
2 tablespoons distilled white vinegar
3 tablespoons lard
In a large bowl, mix cream cheese and flour. Mix with salt and pepper. Use food coloring if necessary to get a brown color on all sides.
Place sausage in medium skillet. Grill 2 minutes on each side; drain and spread on 4 plates.
Meanwhile, whisk together eggs and sage; stir into sausage. Allow to cook and liquid to drain. Reserve one side.
Return sausage to skillet. Cook over medium heat to simulate smoking. Remove meat from skillet. Cook sausage in skillet. Season with remaining herbs and salt and pepper. Add eggs and vinegar. Place sausage in skillet; cook and stir over medium heat until bubbly and brown. Drain sausage, remove grease and set aside.
Return sausage to skillet. Sprinkle with remaining savory, parsley, sage and basil. Saute gently on medium heat. Mix in flour, salt and kraft style thick cut milk. Stir in meat and vegetables. Add remaining 1/2 cup flour. Simmer over medium heat 10 minutes or until meat mixture is tender.
Stir remaining 3/4 cup flour and 1/4 cup milk into sausage mixture. Spoon mixture into 6 different dishes or bowls. Top with cream cheese mixture and top with sausage. Arrange remaining meat on top of cream cheese in a 9 inch square baking dish. Top with parsley mixture.
Bake at 375 degrees F for 10 minutes or until pastry is golden brown.
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