Overindulgence doesn’t end with the 12th day of Christmas, it wraps up with the obligatory spread on Super Bowl Sunday. To usher out the holiday season, we offer up a seasonal story with a recipe in the spirit of Kate Greenaway Award winner Helen Cooper’s Pumpkin Soup picture book trilogy.
We can’t vouch for the veracity or the source of The Wonderful History of the Great Sausage (New York: James Miller, ca. 1880) Reiner Rühle, Böse Kinder (1999)767. But it is our considered opinion that it must have been a hard smoked sausage if it required a saw to slice.
We have therefore selected a recipe from an extremely tattered 1967 printing of The Joy of Cooking in the off chance that one of our loyal followers will be inspired to substitute a Wunderwurst for Buffalo wings and nachos for Super Bowl XLIX… Obviously the recipe will have to be multiplied many times to produce a 1005-yard sausage weighing eight thousand, eight hundred and eighty eight pounds… Perhaps someone from the world of competitive sausage making can lend a hand (as of May 2013 the longest sausage on record stretched five miles, but was of ordinary girth).
2 ½ lbs of peeled potatoes
Cook 12 minutes, drain, and cool overnight covered. Grind three times:
2 ½ lbs of top round of beef
2 ½ lbs of lean pork
2 ½ lbs of small-diced pork fat
2 tablespoons of salt
1 tsp saltpeter
2 teaspoons of coarsely ground pepper
Grind the cooked potatoes once and add to the meat. Work together until well mixed. Put into sausage casing and smoke.
After smoking, hang in a cool dry place, about 1 to 2 months to cure.
Thanks to the remote researcher who sent the query that caused us to stumble across this tale and “Sir Winter” (January 30 2014 post) in the Cotsen Collection, both of which seemed too good to keep to ourselves.