Sunday, December 22, 2019

Christmas Sausages

Every year, my mother would make this dish on Christmas day. Though quite simple to make, it has a nuanced flavor that screams “Christmas is here!”


3 cups brown sugar

3 cups ketchup

3 cups Burgundy wine

5 pounds of smoked sausage.

Combine the sugar, ketchup, and wine into a large stock pot. Mix well and bring to a simmer over low heat. Cook for at least 20 minutes. DO NOT BOIL.

While that’s simmering, slice the smoked sausages into thin coins. Unless you’re the Iron Chef, it should take you about 20 minutes. When you are done, dump the smoked sausage into the wine sauce. You can turn the heat up to get it simmering again, but once it starts bubbling, turn it back to low! Let it simmer for another 2 hours or so. The dish will be ready when the sausages start to look slightly browned and shriveled.

Ladel some out onto your plate or into a bowl. One bite, and you’ll never be the same.

Fair warning: This is kind of a pricey dish to make. Don’t let it boil hard or it will become bitter. Don’t go f***ing around with adding your own “flair”. If you can’t follow the damn recipe properly, just go grab some Sweet Baby Rays and a family pack of hot dogs.


So this week we can thank “TOR” and Glenn for the jokes. Nothing says Christmas like dirty jokes that aren’t even Christmas themed. Do you want to see better jokes for New Year’s? Well head on over to our submission page and submit them! You can also send them to my e-mail at

“My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?”
― Bob Hope



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