1 (2 ounce) package instant Italian-style dry bread crumbs
2 tablespoons olive oil
2 teaspoons Italian seasoning
1/4 teaspoon minced fresh garlic
1 teaspoon dried oregano
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon crushed red pepper
1/2 teaspoon salt
2 teaspoons dry mustard
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 1/2 teaspoons dried oregano
2 teaspoons dried marjoram
2 teaspoons dried currants
1 dash ground nutmeg
1 dash ground sage
1 1/2 tablespoons chopped fresh parsley
Spread crumbs evenly on bottom of 8x8 inch loaf pan.
Heat olive oil in small skillet over medium heat. Place sausage in pan, a little at a time, browning in oil. Fry over medium heat until evenly brown. Drain and set aside about 1 tablespoon browned.
Heat olive oil in small skillet over medium heat. While pan is heating, mix Italian seasoning, garlic, oregano, sage, basil, crushed red pepper, salt, dry mustard, rosemary, thyme, sage, oregano, marjoram, nutmeg and ground sage. Mix until smooth and pour on both sides of loaf.
Remove oven from oven and stir bread crumbs into pan. Sprinkle mixture evenly over sausage. Spoon on bread and sprinkle with bread crumbs. Heat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 50 minutes.
Remove loaf from oven, brush with egg white and sprinkle with fresh bread crumbs. Remove pan from oven, brush with olive oil. Coat loaf with egg white.
Meanwhile, in a small bowl, mix red wine and lemon juice. Pour wine mixture over loaf and sprinkle with rosemary and sage.
Stir meat mixture into pan. Brush with egg white and sprinkle with red wine and orange juice. Season with fresh bread crumbs. Season with salt, pepper, and rosemary.
Bake in preheated oven for 1 1 hour or until pork is tender and juices are bubbly.