Recipe - Barbecued Pigs Tails

2 Dozen pigs' tails
2 tablespoon Olive oil
1 cup Tomato sauce
One fourth cup Tomato paste
One fourth cup Brown sugar or syrup
[Maple, perchance? S.C.]
2 tablespoon Wine vinegar
1 teaspoon Worcestershire sauce
Juice of 1 lemon
1 Clove garlic, finely chopped
1 teaspoon Dry mustard
Salt and freshly ground
pepper to taste
One half teaspoon Rosemary (optional)

We attribute this recipe to the Mennonite colony of Ontario. It's
often served at picnics and is known as one of the favorite foods at
stag parties.

Prepare pigs' tails according to Step I in basic instructions; cut in
3inch pieces. Place pigs' tails on a rack and bake in a 300F oven
for 2 to 3 hours, until meat is tender and most of the fat has baked
off. An alternate method to this is to simmer the pigs' tails in
acidulated water for 1 One half hours.

Combine all other ingredients for barbecue sauce, coating tails well.
Grill over hot charcoal, turning and basting, until crisp. If fresh
rosemary is available, break off several branches, tie them together
and use as a basting brush. For barbecuing, we prefer leaving the
tails uncut or halved so as to have fewer piece to constantly turn.

Serve with traditional barbecue accompaniments such as cornonthe
cob, French bread and green salad.

Serves 6 to 8.

All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip