1 pound bacon
3/4 cup your choice of sausage or beef
1 onion, chopped
1 green bell pepper, chopped
2 teaspoons black pepper
2 (1 ounce) packages instant indigo mustard
6 potatoes, peeled and cubed
4 eggs, beaten
1 cup vegetable oil
1 (12 ounce) can french-fried onions
2 tablespoons minced fresh ginger root
1 teaspoon salt
3 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
ground black pepper to taste
16 slices butter, chilled and cut into 1/2 inch slices
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, season sausage with salt and pepper. Reserve 1/2 cup of the grease in the skillet. Place sausage in a large skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a large bowl, mix the onion, green pepper and squash. Stir in sausage, onion and green pepper. Combine mustard, potatoes, eggs and oil. Stir until just blended.
Transfer sausage mixture to a large mixing bowl. Fold in brown sugar, Worcestershire sauce, brown sugar, Worcestershire sauce, brown sugar, Worcestershire sauce, brown sugar, Worcestershire sauce and brown sugar. Mix well.
Spread evenly into narrow tart pans. Bake at 350 degrees F (175 degrees C) for about 45 minutes. Turn, bake at another 350 degrees F (175 degrees C) for about 20 minutes.
This recipe has been adapted from oat spreads made by Bella's My Mom.
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