Wednesday, October 23, 2013

Recipe: Cajun Country Bayou Franks

So, Mr. Big Food has a crappy old cookbook titled Royal Recipes from the Cajun Country written by John & Glenna Uhler who are, apparently, weirder than Mr. Big Food an I. Here's what they have to say as introduction to the recipe:

“Every time St. Valentine’s Day came rolling around, everybody down the bayou got nice Valentine cards except the King. So the next time February 14 approached, he donned the Royal disguise and paddled down the bayou to the post office (incognito, of course)and bought a big bunch of Valentines and mailed them to himself. Well, when St. Valentine’s Day came, everybody congratulated him on having the most cards, and His Majesty was so pleased that he invited everybody (even those who live back of the levee) to come over for a party. They did, too, and just when everyone sat down to eat Bayou Franks, here came the Royal Postmaster General (better known thereafter as Old Loudmouth) and presented the King with a bill for a buck-forty-nine for postage due on all the Valentines he had sent to himself. So everybody got mad and him, and one lady even hit him over the head with a fish trap, and His Majesty was so humiliated that he ran upstairs and hid under the bed, and he wouldn’t come out even when the Queen offered to pay the bill herself.”—John and Glenna Uhler, Royal Recipes from the Cajun Country (1969)

Recipe below


1 C seasoned tomato sauce (preferably homemade—see recipes in Basics section)
1 C pineapple chunks, with juice
2 Tbsp wine vinegar
1 Tbsp prepared mustard (preferably homemade—see recipes in Basics section)
½ tsp Tabasco
½ tsp seasoned salt
1/8 tsp pepper
½ tsp chili powder (preferably Pure—see instructions in Basics section)
2 Tbsp onions, chopped fine
1 tsp Accent
1 lb franks or smoked sausages, fully cooked (preferably homemade—see recipes in Meats and Tex-Czech sections)

Combine tomato sauce, pineapple chunks with juice, vinegar, mustard, Tabasco, seasoned salt, pepper, chili powder, onions, and Accent in a saucepan large enough to hold franks, and simmer 10 minutes over low heat. Add franks or smoked sausage pieces, and cook over gentle heat for 10 minutes longer.

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