Canadian Pigs' Tails

Sometimes Kitchener-Waterloo residents cook sticky, browned, succulent pigs tails when they are not having out-of-town visitors; during Oktoberfest they are essential and superlative.

12 pigs' tails
1 cup tomato sauce
1/2 cup tomato paste
1 cup brown sugar
1 teaspoon basil
1/2 cup honey
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
Salt and pepper
1/2 cup red wine (optional)

Lay 12 or more pigs' tails on a rack in a roasting pan. Cover. Roast at 300 degrees F. for 2 to 3 hours or until most of the fat has baked out of them. Pour off the fat.

In a saucepan over medium heat, combine all remaining ingredients except wine. Cook gently for about 15 minutes, or until heated through, then remove from heat and add red wine.

Pour the sauce over the tails in the roasting pan (remove rack) and put them back in the oven at 300 degees F. until they are deep reddish brown and the sauce is bubbly.

Provide your guests with big serviettes or wet washcloths because they must hold the tails with their fingers to get all the sweet sticky skin and meat off the bones.

Schmecks Appeal..More Mennonite Country Cooking