1 tablespoon vegetable oil
1 pound boneless pork sausage, casing removed
2 tablespoons Worcestershire sauce
1 onion, sliced into 1/2 inch strips
1 green bell pepper, sliced into 1/2 inch strips
1 stalk celery, chopped
1 stalk celery, chopped
4 cloves garlic, minced
6 1/2 pounds thinly sliced mushrooms
4 tablespoons ketchup
3 tablespoons Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 teaspoon curry powder
1 cup Irish brown sugar
1 cup vodka
1 gallon bourbon
1 pound lemon or lime juice
1 teaspoon paprika
1 teaspoon minced fresh ginger root
1 pinch minced cloves
1 (10 ounce) package strawberry ice cream
Heat oil in a large skillet or Dutch oven over medium heat. Add sausage, browning well, and stir-fry for 15 minutes, or until browned and crumbled. Reserve 5 tablespoons of sausage grease. Pour into a large bowl.
In a large saucepan, heat water to boiling. Add brown sugar and brown sugar mixture, stirring constantly. Stir in 1/4 teaspoon chili seasoning and 1/4 teaspoon celery seed. Bring mixture to a boil. Reduce heat, and simmer for 20 minutes.
Add the mushrooms, bell pepper, celery, celery, celery, mushrooms, ketchup, Worcestershire sauce, paprika, celery seed and curry powder. Bring mixture to a boil. Reduce heat, and stir in lemon or lime juice. Cover, reduce heat, and simmer for 20 minutes.
Transfer sauce to a large saucepan. Bring to a boil. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in vodka and lemon or lime juice, and bring to a simmer.
Pour bourbon into a mixing bowl. Pour into saucepan and stir-fry for about 10 minutes. Pour into saucepan. Bring to a low heat; add lemon or lime juice, and continue to stir.
Grate lump pastry into a large stockpot. Pour glaze onto bottom of pot, covering surface and top. Cover, and simmer for 2 1/2 hours. Remove pit, and allow to cool. Cool completely. Shape lump into a loaf, roll and cut into 6 inch squares. Place in refrigerator. Chill for 3 hours, or overnight.
Stir brown sugar into beef stock. Pour over pea pod filling.