6 slices bacon
2 tablespoons vegetable oil
1 1/2 teaspoons barbecue seasoning
1 (.25 ounce) package instant free food coloring
4 tablespoons white sugar
1 (8 ounce) container sour cream
1 (12 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
Bake the bacon in the pan of a large nonstick skillet over medium heat until crisp, about 15 minutes. Drain and crumble.
In a small saucepan, heat the oil and brown the strips of bacon, pressing down on the edges to seal. Set aside. Brown the remaining bacon with the oil in the pan, then place the strips on a plate to prevent sticking.
Place the sausage, tomato, onion, celery and sugar in a large saucepan, over medium heat. Stirring constantly, cook, stirring constantly, until sausage is evenly browned, about 5 minutes.
Remove bacon from pan, and set aside. Layer the sour cream in the pan, then pour the gelatin over the cream. Spoon pudding over meat, stirring constantly. Pour over meat mixture. Spoon cream mixture over meat mixture. Spread whipped topping over meat mixture.
Bake in the preheated 350 degrees F (175 degrees C) oven for 35 minutes.
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