2 pounds ground tangy pork sausage
1 (2.5 ounce) can minced onion, drained
2 (10 ounce) cans Italian-style thinly sliced mushrooms
2 tablespoons olive oil
2 pounds hamburger or French baguette prepared as directed on package
1 1/2 cups water, divided
1 1/8 teaspoons chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat an oil pan over medium heat. Cook sausage in 1/2 the pan of olive oil until evenly brown on all sides; drain, and set aside.
Add 2 can of diced onion and the mushrooms, 1/2 onion, sausage, mushroom strips, 2 carrots, crushed columbini parsley, oregano and salt and pepper to skillet. Cook over low heat until vegetables are golden brown and sausage is no longer pink.
Add 3 1/2 cups water to skillet, bring to simmer. Add mushroom strips and carrot to skillet. Cook over medium heat for 10 minutes to reach desired texture. Season with chili powder and Worcestershire sauce, and pepper to taste. Stir in garlic and pour into meatsalted pan. Heat slowly, about 6 minutes. Pour scalded fat over all, salt and pepper to taste. Sprinkle over hot meat; boil for