1 cup water (plus juice)
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried basil
2 tablespoons dried oregano
2 tablespoons dried mushrooms
2 tablespoons dried parsley
1 carrot, cut into 1/2 inch cubes
2 onions, thinly sliced
2 potatoes
1 cup whole kernel corn, with liquid
2 cups carrots, cut into 1/2 inch cubes
10 slices white bread, about 4 slices
2 teaspoons diced onion
8 ounces thoroughly cooked black pork sausage
skewers
In a large pot over medium heat, bring water, garlic powder, oregano, basil, oregano, mushrooms, parsley, carrot, onion, potatoes, corn, carrots, pork sausage, white bread, onion, turkey sausage and whole kielbasa (chile pepper) seasoning. Reduce heat and simmer for 15 to 20 minutes, or until potatoes are tender.
Stir in the sausage, pepper, kielbasa and chicken broth. Bring through, then reduce heat to low and simmer for 10 minutes. Return the mixture to a medium size pot with liquid. Bring to a medium boil, and cook for 5 minutes. Reduce heat to low and simmer for 2 minutes. Remove from heat. Simmer the meat mixture for five minutes.
Remove the skillet from heat.
Remove potato, carrot, onion, sackmeat, chicken livers, peppercorns, candied black gum and celery salt. Mix all together and stir into the meat mixture. Cook uncovered, stirring well, over medium heat for at least 45 minutes. To serve, spoon mixture into eight individual bowls, then spoon onto each bread slice. Repeat with remaining ingredients.