Portuguese sausage
1 large onion, sliced into 1/2 inch slices
4 cloves garlic, minced
1 (10 ounce) can tomato sauce
2 teaspoons salt
1/3 cup water
1 pound barbequed ham, cut into 1 inch cubes
4 ounces Italian sausage
3 pounds carrots, cut into 1 inch cubes
1/4 cup raisins
1/5 cup sliced almonds
1 teaspoon salt
1/3 cup brown sugar for garnish
Preheat grill for high heat.
Place onion slices and 1/2 teaspoon of garlic into the bottom of a medium saucepan; add tomato sauce, peppercorns, salt, water, and barbequed ham. Return to a boil; reduce heat, cover, and simmer for 1 hour.
Meanwhile in a small bowl, prepare a gauntlet of carrots and cut them into 1/4 inch slices. Mix them with tomato sauce mixture and brown sugar. Stir with your hands.
Lightly oil grill grate; arrange carrots and sausage on each side and cook over high heat for 15 minutes, or until meat is evenly browned and vegetables and beans are tender. Place meat onto the gauntlet; turn away from heat (not onto remaining side). Heat the remaining 1/3 cup of tomato sauce on the prepared grill, turning every 10 minutes or until the meat is evenly browned and the pink portion has faded.
Cook cook the onions and garlic in the remaining 2 to 3 minutes of cooking and also toss with peanuts and grated Parmesan cheese.
Garnish with peppercorn crushed pepper, chopped fresh parsley, or celery salt. Sprinkle with onion, garlic, parsley, and scallions.
Remove meat from gauntlet. Place on skewering board. Roll up sides of skewers; pinch edges to close; place onto grill (broil over medium heat) at 100x150° per inch of paper, about 1 1/2 to 1 inch thick. Brush with margarine, or dip fourth side to