This week’s Wiener Wednesday is especially exciting for two reasons:
1. The dish is called Sausage Boatees. Boatee is totally not a word. I looked it up. But you know what is? BOOTY. So these will be known as Sausage Booties. Which, like so many dishes I make for Wiener Wednesday, sounds kinda porny (which actually is a word according to Merriam-Webster).
2. This recipe comes from the 1967 set of Marguerite Patten recipe cards!!! Yes, thanks to Kim over at The Bad and Ugly of Retro Food, I finally own a set. I’ve wanted these ever since I saw Milk Chicken on the interwebs. It was love at first sight.
Banana slices, bitches!
Don’t fret, Milk Chicken WILL happen.
The recipe states, “processed or Dutch cheese” so I went for processed Dutch cheese: Gouda.
It’s odd that the sausage is cooked and nothing else. You’d think that with the pineapple the entire thing would be broiled, no?
My cheese, although a processed cheese product, didn’t fold. It wasn’t pliable enough. So maybe I should have let it sit out for a bit? Since it wasn’t bendy, the cheese just broke when I tried to wrap it around the sausage. The Boatee was a lame kabob of pineapple/cheese/sausage/cheese/pineapple. Oh, with chutney in there. And what’s with cutting into the sausage to put in the chutney? What’s so wrong with simply spreading it?
Here is the complete Sausage Booty:
It didn’t taste bad, but eating the booty (sorry, boatee) was an ordeal–there was no way to eat it gracefully. And I think that it was definitely intended to be a finger food–the card calls it a “light snack”–but it was impossible to get all of the ingredients in one bite. Damn toothpick.
Sausage Boatees is definitely one of the odder dishes I have made. And that’s saying something! The Marguerite Patten Recipe Card Set is a kickass early Christmas gift. I am going to have SO MUCH FUN with these recipe cards.