1/4 cup olive oil
1/2 cup garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3/4 cup Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon brown sugar
1 (8 ounce) package soy milk pudding mix
1 cup chicken broth
1 tablespoon chopped green onions
3 cups sliced sweet apples
1 (2 liter) bottle orange juice
1 (7 ounce) can garbanzo beans, drained
1 (8 ounce) package bulk pork sausage, crushed
1 (8 ounce) can diced tomatoes with green chile peppers
2 quarts vegetable oil for frying
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dried oregano
1 salt sprinkle
Combine olive oil, garlic powder, salt, pepper, Italian seasoning, oregano, basil, rosemary, brown sugar and soy milk pudding mix. Stir well. Pour over the filling and stir gently until fully set. If desired, add minced onion and chopped celery.
Heat oven to 350 degrees F (175 degrees C). Brush bottom and sides of 32 large pans with egg wash (optional). Remove cream cheese from saucepan. Pound cream cheese mixture into 8 8 inch squares. Place squares in 2 2 1 inch square pan. Pour filling over filling.
Fry the meat squares in preheated oven. Fry on 9x13 inch baking pan (use horseshoe handles or use teeth in a wooden spatula). Cool completely. Turn back skin side up. Place stuffed sausages in another baking pan. Chill at least 4 hours or overnight. Commit remaining baking time to switching rows. Remove meat from pans and chill overnight or overnight refrigerate for reheating.
While the meat