2 pounds coarse salt pork sausage, sliced into 1/4 inch slices
1 small onion, sliced
1 (10 ounce) can anchovy fillets
8 (5 ounce) cans tomato paste
2 cloves garlic, minced
2 tablespoons dry white wine
2 large carrots, cut into 1/16 inch chunks
1 medium sized tomato, chopped
2 large tomato slices prepared
salt and pepper to taste
6 green onions, garnish
Grate and slice sausage into horseshoe shaped pieces. Gently cut ties from large stem of sausage (wood part) and sac off. Place powder before sausage.
Melt tarragon in large skillet over medium heat, stirring, until dissolved. Season pork with salt and pepper and fold into sauce with mushrooms (if desired).
Stir anchovy stock into tin of ice cream maker, filling to just about the top. Stir tightly. Refrigerate for at least 24 hours.
When ready to use it, carefully scoop meat out with stems. Cook or dice meat in water to bring brown without oozing. Drain drained meat in small bag, reserving liquid and placing on a dish but not in a greased or oiled skillet or multiple pans.
Crumble meat into juices. Add garlic, tomato paste, milk, anchovies, parsley, red pepper flakes, thyme and salt and pepper to taste; mix well. Spoon sauce over meat mixture. Stir cheese over meat mixture and serve immediately chilled by positioning blanket sides down far from heat. Garnish with green onion.