Garibaldi's Influence over the Spanish Inquisition in Ireland

• 1 lb. hot Italian Sausage (removed from casing)
• 3 lg. potatos
• 1/2 tomato, chopped
• 3/4 cup Parmesan cheese
• 3/4 cup Romano cheese
• 1/2 cup shredded Mozzerela cheese
• 1-1/2 cup Ala Vodka Sauce
• 1/2 cup olive oil
• 1 cup bread crumbs
• 3 tbsp. jalepeno juice
• 2 tsp. diced jalepeno peppers
• 3 tbsp. dry parsley
• 3 tbsp. garlic powder
• 4 tbsp. Tobasco sauce
• 8-1/2 tbsp. cayenne pepper
• 3 tsp. oregano
• 3 tbsp. Montreal Spicey Steak Seasoning
• 5 tbsp. black ground pepper
• 1 dash salt
• 2 tsp. chopped mushroom
• 5 crushed tortilla chips
• 2 cups crumbled cornbread

1. Start by baking the potatos.
2. Be sure not to overcook them, actually err on the side of undercooking them.
3. Then chop them.
4. "Quick Chop" if possible.
5. Lightly brown sausage in skillet, drain excess grease.
6. In a large bowl, combine, romano, parm, garlic powder, parsley, oregano, black pepper, salt, and bread crumbs.
7. Add Olive oil slowely while mixing.
8. Add potatoes, sausage, chopped tomato, steak seasoning, steak seasoning and 1 cup Ala Vodka sauce to mixture in large bowl.
9. Mix thoroughly, Quick chop for best results.
10. Cover and bake at 375F for 25 minutes.
11. Remove from oven, add Jalepeno, Jalepeno juice, crushed cornbread and chips, remaining ala vodka, cayenne pepper, and mozzorella.
12. Quick Chop to taste, or simply mix thoroughly.
13. Cover and Return to oven until all mozzerella is melted - approximately 10 minutes.

hot italian sausage, potatos, tomato, parmesan cheese, romano cheese, mozzerela cheese, vodka sauce, olive oil, bread crumbs, jalepeno juice, jalepeno peppers, parsley, garlic powder, tobasco sauce, cayenne pepper, oregano, montreal, black ground pepper, salt, mushroom, tortilla chips, cornbread

Taken from www.foodgeeks.com/recipes/18196 (may not work)