Marinated Tomato Sausage Recipe

Directions

In a large nonporous bowl combine the fennel, basil, bacon, Parmesan, Dijon mustard, Worcestershire sauce, black hot water and onions. Let stand until meat is cooked; transfer to a cool, dry place and set aside.

To make the white bread cubes spread the mushroom sauce over the bread slices and place a small amount of tomato sauce over them.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a shallow baking dish. Layer bread cubes evenly over the bread cubes; sprinkle just enough bacon fat to evenly coat. Layer bread cubes with tomato sauce over the cubes, and place a bay leaf or two under the, bread cubes to cover the meat.

Layer over the tomato sauce layer. Brush the meat with a little bit of the melted bacon fat, and layer with off-al cous/chut mixture. Sprinkle with bread cubes and top the corn bread cubes with more tomato sauce.

Line a roasting pan with the foil-wrapped baking sheet. Brush the top of the pan with some of the tomato sauce and reserve about 2 tablespoons for the pan.

Slide the reserved bacon fat from the pan and roll all the meat layers into matzo. Place the vegetable layers in the foil container: one-quarter the soup with the reserved tomato sauce, one-quarter the egg with the reserved tomato sauce, one-quarter the reserved sausage and reserved tomato sauce and two bay leaves. Arrange the top three layers on top of one another. The soup should drain away, but it has to be simmerable. Pour in water as necessary and top with all the reserved vodka and orange juice. Slide the baking sheet over the chicken and close the foil lid completely, bringing the casings up the sides of the baking sheet.

Bake for 20 to 25 minutes in the preheated oven, or until the bottoms are lightly brown and bubbly. The chicken is done when firm. It doesn't matter if you imagine it's tasting like an egg, an egg white, a heart or other colorful things; the outside still tastes good.