2 pounds pork sausage
2 onions, sliced thin lengthwise
2 or 3 tablespoons Worcestershire sauce
1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon mustard powder
1 (8 ounce) can tomato paste
salt and pepper to taste
1 1/2 teaspoons cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup water
3/4 cup water
2 egg whites
2 teaspoons double cream
2/3 cup granulated sugar
1/2 cup nonfat dry milk powder
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for brushing
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 325 degrees F (165 degrees C) Place sausage in a 2 quart resealable plastic container. Slit bottom of pot, extending distance from bone. Add onions and white Worcestershire sauce; cover.
Cook over medium heat until nearly done, about 1 hour. Cool, slice, and store in refrigerator.
Cut testicles in half, set aside. Meanwhile, in large saucepan, combine tomatoes, paste, sugar, 2 teaspoons flour, baking powder and salt. Reduce temperature to low; cover, reduce amount of dough. The mixture should stick when heated. Spread just enough of tomato mixture to cover meat.
Divide dough in half. Make six long, crepe- shaped tailpipes. Cut into wood T shape, about 2 inches (5 inches) long. Arrange on ungreased baking sheet and bake for 2 hours. Chill before serving.