1 pound pork sausage
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 teaspoon dried minced onion
salt and pepper to taste
1/4 cup chopped fresh parsley
1 cup boiling water
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
In a small bowl, mix Worcestershire sauce, garlic powder, onion and salt and pepper. Set aside.
Stir sausage and garlic powder mixture into mustard mixture in a large bowl. Shape mixture into a 1 1/2 inch sausage, leaving 1 1/2 inch strings attached.
Pour boiling water into a disposable plastic container, and fill. Pour about 1/4 cup of the sausage mixture into the container, and seal edges to prevent sticking.
Place pork sausage, bacon, carrot and green bell pepper into the hot skillet. Cook over medium heat until evenly brown. Drain off fat, grease and place into the refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Bake pork sausage for 45 minutes in the preheated oven, or until pork is no longer pink and internal meat tenderizers are not burned. Remove from oven, but allow to stand in oven for 10 minutes.
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