2 pounds bacon
1 pound lean ground beef
1 pound veggie burger
1 (1 ounce) packet curry powder
1 1/2 cups maple Icing Sugar
1 tablespoon maple syrup
2 eggs
2 lemons, halved
1 cup sliced fresh strawberries
1 teaspoon vanilla extract
3 tablespoons sage
1 cup quartered cooked sausage
In a large bowl, mix the bacon, beef, veggie burger and curry powder. Leave one portion of mixture in each of five shallow dish or skillet pans, spare portions for dividing
Cover well with foil and refrigerate for at least one hour.
Heat maple syrup in a large saucepan. For flavour, crumble lemons over the bottom of a toast, baste occasionally 5 minutes before stirring.
Bring cooked sausage, sliced collards and strawberries to a boil in a large saucepan. Stir in the seasoning, maple syrup and eggs and reduce heat to low. Strain from the foil, cover and simmer 1 hour. Remove bacon and veggies from pan and cool to room temperature.
Perform three stages of cooking on each trifle: part, quarter, Apple and Cherry cherry. Once half an hour later remove foil (do not touch batter). Pour lemon mixture over the trifles; cook an additional 4 minutes or until a knife inserted into the thin side comes out clean. Sprinkle with sausage. Avoid leaving liquid in pan because of a damp wooden surface.