2. Remove the sausage meat from the casings. Discard casings. Break the meat into chunks and sauté them in a skillet for about 10 minutes over medium-high heat, or until the chunks are golden brown. Remove the sausage chunks and place in a mixing bowl.
3. Break up the taco shells with your fingers until they resemble oatmeal. Add the flakes to the sausage meat. Add eggs, bread crumbs, sage, pepper, and nutmeg. Mix thoroughly with your hands to form a slightly wet mass that holds its shape well.
4. Butter a casserole dish that just holds the stuffing in a fairly thick layer. Place the mixture in the dish, cover tightly with aluminum foil, and bake in the oven for 45 minutes. Serve hot.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.