2 tablespoons vegetable oil
1 pound boneless pork meat
1 onion, chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 dash Worcestershire sauce
1 dash saffron
1/2 teaspoon salt
1 1/2 tablespoons nutritional yeast
2 tablespoons kosher salt
1 teaspoon dried sage
Heat oil in large skillet over medium high heat. Heat 1 pound beef in oil, and brown in oil for about 10 minutes, until no longer pink. Remove meat from skillet. Pour in remaining oil. Fry pork for 6 minutes on each side, hot enough to be pink. Fry meat 5 minutes more on each side.
Throw excess grease into skillet, and add onion, garlic, and pepper. Fry for 5 minutes more, stirring well.
Drain excess grease from skillet, and add all garlic and vegetable oil. Reduce heat once beef mixture almost reached thigh temperatures. When oil thickens, stir in goat egg whites and saffron.
When flavors are blended, stir in salt, yeast, parsley, sage and parsley salt. Cook and stir about 3 minutes, or until bread just springs back when touched. Serve hot, or roll out and refrigerate.