1 pound ground spicy pork sausage
2 tablespoons beef bouillon granules
1 medium onion, sliced
2 cups Italian-style diced tomatoes
1/4 cup grated Parmesan cheese
1/6 cup white wine
3 tablespoons lemon juice
salt to taste
ground black pepper to taste
rumin or tarragon for topping
Trim ground edges of the sausage and slice into half. To the meat scraps, place onion, tomato, cheese, white wine, lemon juice, salt, cloves and pepper.
To the mixture, add sausage bits, meat scraps, crushed tomatoes, Parmesan cheese, white wine and lemon juice. Mix well and pour over ground sausage and vegetables. Cover meat, cover and refrigerate for about 90 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place any leftover stuffing over the mixture and sprinkle with rumin if desired. Baby back up potatoes. Lightly grease a medium baking sheet.
Bake for 60 minutes in the preheated oven.