10 bricks of dried Italian sausage
4 ounces thin-sliced pork
1 cup sliced green bell pepper
3 (10.5 ounce) cans chopped fresh dill
2 teaspoons red pepper flakes
1 cup dry bread crumbs
1 (12 ounce) package doubled Sourdough starter
1 cup brown sugar
1/2 cup butter, melted (top with more brown sugar and melted butter if necessary to make a thin crust)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
In a casserole dish combine the dried Italian sausage, diced pork, green pepper and dill. Rub all over the pork, then pour on enough warm water to cover steak. Crack a small egg (sorry no solid yolks), set aside and let all cook in refrigerator.
In a large bowl, stir together the bread crumbs and baking mixture. Season generously with salt and pepper, and stir into the pork mixture just before serving.