1 tablespoon vegetable oil
3 onions, chopped
1 pound smoked seasoned pork sausage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 (15 ounce) can large carrots, drained
3 cups barley or rice
1 cup chopped celery
1 cup chopped carrot
1 cup sliced fresh mushrooms
3 cups water
1 tablespoon white sugar
1 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 egg, lightly beaten
1 tablespoon white vinegar
1 tablespoon distilled white vinegar
1/4 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Place bacon grease in large skillet over medium heat. Cook pork sausage in oil until browned; drain, no longer pink.
To Make Crust: Melt 1 tablespoon margarine in large skillet over medium heat. Add onions and saute, stirring constantly, until softened. Remove from skillet and stir in pork sausage, white sugar, flour, baking soda and salt. Stir until thoroughly combined.
Spread crumb mixture into prepared pan. Rub potato into bottom of pan. Top with celery, carrot and mushrooms. Sprinkle remaining 2 tablespoons margarine over celery, carrot and mushroom.
Bake in preheated oven for 1 hour, or until golden brown and bubbly. Increase temperature to 350 degrees F (175 degrees C) or higher to prevent sticking. Allow to cool completely. Refrigerate before serving.
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