1 pound boneless pork sausage, cut into 1 inch pieces
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1 tablespoon garlic powder
2 tablespoons dry mustard
1 tablespoon tomato paste
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon dried onion flakes
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried parsley
1/2 teaspoon dried sage
1/2 teaspoon crushed red pepper flakes
In a medium mixing bowl, mix the oil, Worcestershire sauce, pepper, garlic powder, dry mustard, tomato paste, chili powder, garlic powder, oregano, basil leaves, parsley, sage and red pepper flakes.
Cover a large skillet with aluminum foil and place in preheated oven to cool. Place a large piece of foil over the edge of the pan. Slowly pour the vegetable oil into the pan, stirring constantly. Do not overcrowd the pan, the edges will absorb grease. Bring the pan to a boil and cook, stirring, for 5 minutes, scraping up grease. Pour the sauce over the pork and stir to coat. Return the pan to the oven and cook for 3 minutes. Reduce heat to low and cook for 10 minutes, stirring occasionally.
When the pork is finished cooking, remove foil and place the meat into a large resealable plastic bag. Discard the marinade and place the meat into the bag with the marinade. Zip the seal around the bag. Place the plastic bag in the fridge. Shake well and return to the oven, stirring occasionally, for about 40 minutes, or until internal temperature reaches 145 degrees F (63 degrees C).
Remove foil and cook, uncovered, for 10 to 15 minutes on low heat. Remove meat from foil and let cool completely. Remove foil from marinade bag and transfer meat into the bag with the marinade. Bring the temperature and bag in a steady stream up to 165 degrees F (70 degrees C). Remove plastic bag. Place meat in plastic bag. Cover and refrigerate at least 3 hours before slicing.