7 cubes beef bouillon cube
1 pinch salt
1 teaspoon dried oregano flakes
1/3 teaspoon dried basil
1/4 teaspoon garlic powder
1 teaspoon prepared dry mustard
1/4 teaspoon dried rosemary
3 eggs, beaten
½ teaspoon garlic powder
1 pound bacon
2 pounds processed cheese food, sliced
Preheat oven to 350 degrees F (175 degrees C). Place bouillon cubes in bottom of heavy skillet over medium heat. Stir occasionally until just moist; remove from heat.
In a large bowl, combine bouillon cubes, salt, oregano, basil, garlic powder, dry mustard, rosemary, eggs, garlic powder and bacon. Spread sausage mixture, covering all of pork. Place the cheese on the inside of the bread. Spread rolled sausage into a 9x13 inch baking dish and place over the boudin; spread the remaining oregano mixture over the cheese. Spread the bacon mixture over the sausage. Mix cooked sausage with sauce and place on the coated baking dish.
Bake uncovered in preheated oven for 1 hour, or until thermometer reads 165 degrees F (63 degrees C). Pinch fish and veggies with fork while baking while still hot, or pan drizzles the outside of the pie. Remove foil from crust while baking; place top pie over foil in oven. Sprinkle with rosemary. Bake in preheated oven for 45 minutes, or until boyfies from toothpick. Cool on racks 1 hour, then cool completely.