3 Italian Sausages
3/4 lb. ground pork
1/2 lb. livers, gizzards, heart, mixed
2 medium onions, chopped
1/2 cube butter
3/4 lb. button mushroom, quartered
1/2 cup cashew nuts
2 bags plain, cubed stuffing mix
1/4 cup oriental oyster sauce
4 tablespoons Hoisin sauce
1 can whole cranberries
1 tin smoked oysters, coarsely chopped
2 beaten eggs
Fry onions in butter, slowly until they are just browned.
Add meats, one variety at a time. Cook until done.
Remove from frying pan and pass ingredients through a food grinder 2X-into a large mixing bowl.
Parboil the mushrooms in 2-3 cups of water for 3-4 minutes, drain and reserve mushrooms and water.
Add stuffing mix to bowl with meat and soften the bread mix with some of the mushroom water. Stir and blend well.
Add mushrooms, nuts, oyster and Hoisin sauces and eggs. Mix well
Gently fold in cranberries and oysters, until they are well distributed–add more mushroom water, if needed.
Bake in a separate dish at 325oF for 1 hour or an internal temperature of 160oF.