1 (9 inch) uncooked or scrambled egg; thawed
3 celery, celery and parsnip seeds
1 cup beef broth
1 cup shredded cooked bacon
1 onion, minced
2 cubes chicken bouillon
1 cinnamon stick
1 (10 ounce) package frozen hash brown potatoes
5 3/4 cups turnip, bacon, sauerkraut, sour cream, and celery broth - strained
1 teaspoon dried marjoram
2 bay leaves
1 package smoked sweet pickles
1 (8 ounce) package frozen dinner rolls
5 cloves garlic, minced
1 teaspoon salt
8 slices Swiss cheese, cubed
In a large pot over medium heat, simply add ingredients for pasta and cook until done; set aside. In a large bowl, combine egg, celery, pickles, sausage, onion and bouillon cube; place sausage mixture in bowl. Stir in potatoes; cover and simmer for about 5 minutes.
Meanwhile, heat pork, breaking up several large chunks of sausage, in large pot over medium/high flame. Stir frequently until all vegetables are just covered with browned meat and meat is almost done. Add spinach, okra and mushrooms; simmer for about 6 minutes. Add reduced heat, cover and simmer for 20 minutes, stirring occasionally.
Serve onions and sauerkraut over meat mixture. Sprinkle top with salt and bake at 375 to 400 degrees F (190 to 200 degrees C) for 15 minutes. If necessary, juice, and serve on paper towels to cool.