Fry or smoke sausage. Drain if fried. Place sausage in 6 QT. Pot. Add all other ingredients. Bring to a boil. Simmer 1 hour or more over medium heat.
Cook sausage over medium heat until browned, stirring to crumble; drain well. Layer chilies in a lightly greased 13x9x2 dish. Sprinkle with sausage and cheeses. Combine eggs, milk, and flour, mixing well. Pour over sausage and cheese. Bake uncovered at 325 degrees for 45 minutes.
Cut corn from cob. Place cobs in large saucepan; set kernels aside. Add cream, stock, garlic, thyme, bay leaf and 1/3 onions to pan. Simmer 1 hour, stirring occasionally. Strain through sieve set over large bowl, pressing on solids with back of spoon. Set corn stock aside. Cook sausage in large skillet until cooked through turning occasionally. Cool sausage: cut into 1-inch pieces. Melt butter in large saucepan over medium heat. Add remaining 2/3 of onions, chilies and cumin and sautÃ© 5 minutes. Add flour and stir 2 minutes.Gradually whisk corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 25 minutes. Add corn and cook until just tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Sprinkle with chopped chives when served.
In a skillet melt butter and brown mushrooms and onions until tender, 6 to 8 minutes. Set aside. Cook the sausage and cut into pieces. In a greased 9x13 casserole, place six slices of bread, half the mushroom mixture, half the sausage and half of the cheese. Repeat layers, ending with the cheese. Combine eggs, milk, mustards, nutmeg, salt and pepper and pour over the casserole. Cover and refrigerate overnight When ready to bake, sprinkle parsley over the top and bake, uncovered, at 350 degrees for 1 hour.
Brown sausage in skillet, remove sausage, reserving drippings in pan, and set aside. Add onion to skillet and sautÃ© until soft. Add garlic and sautÃ© about 1 minute. In large stockpot, combine sausage, onion and garlic with remaining ingredients, except pasta. Simmer 1-1/2 hours. Raise heat to low boil, add pasta and cook until done.
Preheat oven to 350 degree. Cook sausage over medium heat until browned, stirring to crumble: drain and set aside. Combine biscuit mix, butter, and boiling water, stir well. Press about 1 Tbs. of dough into bottom and up sides of well-greased and floured muffin cups. Spoon sausage evenly into cups. Combine egg, half-and-half, and green onions; stir well. Spoon about 1 Tbs. egg mixture into each cup. Bake at 375 degrees for 20 minutes: Sprinkle cheese over each tart bake an additional 5 minutes_ If desired. Garnish platter with tomato rose and parsley.