Mrs. Ruth Berg has been awarded the ‘World’s Most Innovative Mennonite’ prize this week for her ingenious use of sweet and sour sauce on farmer sausage.
“And instead of vereniki, I serve this with rice,” said Berg to a shocked audience who gave her a standing ovation. “I’m not sure where I get my ideas. I guess I’m just a culinary genius, like they say.”
Berg has been making sweet and sour farmer sausage every Saturday evening since 1981 and is not certain when and where the unusual practice originated.
“He gave some to be apostles, some to be prophets, and some to smother formavorscht with sweet and sour sauce,” said Berg. “If you think this is impressive, you should see my mash up of spaghetti and schmaunt fat.”
Some locals, however, are a little skeptical of Berg’s claim to culinary mastery and are considering hiring renowned Mennonite historian Royden Loewen to look into the matter.
“I’m not sure where I saw it. It might have been mentioned in Loewen’s Bluemenort book, but I just know I’ve seen that recipe before,” said rival Blumenort cook Mrs. Martens. “I don’t care what it costs. I don’t care if he has to hire an entire team of undergrads to help with the investigation, but we’re going to uncover the origin of sweet and sour farmer sausage!”
More than a hundred Blumenort cooks have volunteered to join the search effort, and plan to scour local thrift stores and old recipe books until the mystery is solved.