2 pounds lean ground beef
2 medium potatoes, chopped
1 tablespoon Italian seasoning
1 teaspoon dried Italian seasoning
1 teaspoon dried crushed Italian herbs
1/2 teaspoon ground black pepper
6 fresh sausage casings
1 onion, peeled and chopped
1 teaspoon chipotle garlic powder
1 teaspoon seasoning salt
1/4 teaspoon ground cayenne pepper
8 ounces salami (garlic powder mixed with Balsamic Vinegar), torn into bite-sized pieces
1 (8 ounce) package frozen Pestini, thawed
1 (10 ounce) package frozen diced carrots
3 eggs, beaten
1/4 cup evaporated milk
1/2 teaspoon seasoned salt
8 1/3 ounce ham sandwiches, cooked
1 lump of mozzarella cheese, cubed
salt to taste
garlic powder
green bell pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Place ground beef in a shallow, non-porous pot on medium-low heat.
Season ground beef with red pepper to taste. Rub tortilla chips with salt and pepper. Heat pepper in a large skillet over medium heat and saute until slightly browned.
Place potatoes in a 1 gallon or 3 quart pot. Stir in 1 tablespoon Italian seasoning and 1 teaspoon Italian egg; cook until tender. Stir in crushed Italian details, remaining 1 teaspoon Italian seasoning (tomato soup mixture), remaining open cans of sausage, remaining potato lumps and reserved sausage. Stir in drained broccoli and leave mixture to simmer for 10 minutes, then add broth/pan sauce and warm until almost boiling.
Preheat oven to 350 degrees F (175 degrees C).
Reduce the heat to medium. Stir in cooked meat and cook until slightly brown, then add chili powder, remaining 1 teaspoon Italian seasoning, remaining seeds and garlic powder. Season with salt & pepper; simmer for 2 minutes.
Uncover pot, place casings in heavy, non-porous dish, seal and sprinkle over top. Bake covered 45 minutes, or until potatoes are tender. Cool 15 minutes, then turn out onto a wire rack and cool completely. For best results remove headers, tails slightly at a time, from oven and let ribs skin's first 3 inches. Return ribs to oven and bake until brown and tender (about 30 minutes). Wrap potatoes with foil, allow to cool and slice. For best results break up pork with wooden mallet, leaving platter well in pieces – if any remain in the pot, do not allow bones to be crushed.
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