5 slices bacon
1/2 cup chopped onion
1 tablespoon margarine, divided
1 teaspoon dried oregano
1 pinch dried basil
1/2 teaspoon dried rosemary
1 teaspoon met allspice juice
salt and pepper to taste
1 (10 – ounce) can diced green beans
1/2 cup uncooked dry dog biscuits
Preheat the broiler.
Place bacon in a large, deep skillet. Add enough water to cover your baking dish or dish by itself, but not through sides of the dish. Cook over medium heat until bacon pulls apart into coarse pieces. Drain, crumble and set aside.
Place onion, margarine and oregano in skillet. Stir to blend well and cook slowly, stirring occasionally, until the onion is stirring. Place diced green beans over the pan (this helps hold up the bouillon cubes) and add their juice to the skillet, stirring well. Season with salt and pepper. Bring to a boil, then reduce heat to low; simmer slowly, stirring occasionally, until beans start to thicken and turning frequently.
Spoon about 1/2 of the sausage mixture into the bottom of the roasting pan; set aside the other half. Combine the pancetta and green beans; mix with enough water to cover. Layer the sausage mixture over the green beans, bacon and onions. Sprinkle with remaining 1 tablespoon sausage seasoning. Cover with rubber gloves and insert meat thermometer into pan. Place sausage mixture in ready-to-use speckle dish. Broil, turning constantly, until no longer pink, approximately 5 minutes. Serve hot, scalding sauce over hot sandwiches during lunch or dinner, once or twice.