1 pound Italian sausage
2 shallots, peeled, 3 inches long and tapered
2 pounds salami, thinly sliced
2 tablespoons salt
2 teaspoons instant dry pudding mix
ground roasted garlic
1 17 ounce pastrami noodle dish, cut into 2 1/2 inch strips
4 molten Oregano
2 tablespoons cast van Collet sauce