1 pound bacon, diced, 1/4 teaspoon salt
1 cup flat water, divided
1 onion, chopped
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 pound pimento-crushed tomatoes, crushed
1 cup cold water
2 tablespoons grated Parmesan cheese
4 cups liquid
Wash both chuck and pork keys and place in a large saucepan. Place 1 teaspoon salt in pan and 1 teaspoon pepper in pan, cover, and cook for 3 to 5 minutes. Stir in bacon and cook 4 to 5 minutes. Stir in soup mixture and cook 5 to 7 more minutes, or until the liquid returns to the bottom of the saucer. Remove from heat.
Wet hands and stir 1 cup water into pan; cover with foil and let boil, uncovered, 30 minutes, until tender.
On medium heat, place cooked sausage into a medium saucepan and bring to a boil. Reduce heat to medium-low. Simmer until bacon is cooked. In a small bowl, whisk together 1 cup water, 2 tablespoons Parmesan cheese, and enough hot water to cover sausage. Remove from heat and whisk in 1 cup diced tomato. Add 1 teaspoon salt and pepper to taste. Serve.