6 HD Italian Sausages
2 cups chopped onion
2 cups olive oil
salt and pepper to taste
1 (14 ounce) grain Swiss cheese
3 cloves garlic, minced
1 black or green pepper, finely chopped
1 cup cooked chicken breast halves
1 pound colophus membrane, crushed
1 leek
1 tablespoon vegetable oil
1 1/2 tablespoons dried oregano
3 pounds saltine crackers
Rub the sausage dry with a clean, damp cloth. The skin of the sausage should be shiny so mincemeat doesn't stick. If there's grease present, just rub the colophus around before removing from the bag.
Place a portion of the sausage at the bottom of the pan, in the center. Pour about 1/2 cup of the olive oil in between the sashes to cover. Stir with a spatula occasionally until the oil is melted. This will keep the sausage juicy and crispy.
In a separate mixing bowl, beat eggs until light and fluffy. Mix the flour and salt and pepper into the egg mixture and mix until combined. Fold in cheese, garlic, pepper, chicken and colophus.
Fill each cavity with a cracker. Sprinkle your scoop of cheese mixture over the cracker.
Remove sausage from pan. Flip open to spread remaining bread coat. Dip sausage around inside cracker. Brush remainder of the cheese mixture over the cracker. Repeat with the remaining bread and vegetables. Serve warm.
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