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Why Not Be A Tiny Cocktail Sausage?

Why be a tiny cocktail sausage when you can be a mighty weiner?

— question pose by Naveed Ozcan in my spam folder

I’ll tell you why not. The world is full of mighty weiners, and we don’t need any more. However, there’s a definite shortage of tiny cocktail sausages. Fortunately, Naveed’s spam reminded me that I have the most delicious recipe for tiny cocktail sausages ever, and they’re ridiculously easy!

My Mom’s Slurpy Good Cocktail Sausages

1 pound mild sausage

(roll this into small balls and bake 15 minutes at 350)

Mix together:

1/2 cup ketchup

1/2 cup white wine vinegar

1/2 cup brown sugar

1 tablespoon soy sauce

1/4 teaspoon ginger*

Dump the meatballs in the mix and marinate 24 hours. (Can freeze at this point.) Heat before serving. A chafing dish, toothpicks and plenty of napkins are good accompaniments.

* my recipe is blurry here and says gin– I’m assuming it means ground ginger since we started making these in the 70’s when fresh ginger was unheard of, and 1/4 teaspoon of gin would be useless.

If y’all beg me, I’ll share her equally yummy (and groovy) recipe for olive tarts. Boy, the appetizers of the 70’s rocked!


Why do the people in my spam folder who are not selling enlargement products want to know if I sell wheelbarrows? Is there a sexual connotation to a wheelbarrow that I’m missing? Is it the new drug of choice among today’s partying people? Or do I just seem like I have time to sell garden products on the side?


One year ago in My Tiny Kingdom: The Boulder On My Shoulder