This one was another of Buzz’s crazy finds. And oddly enough, the one he wanted to make (sausages baked in bananas) is perhaps the least strange choice on the page. Banana meat loaf? Bananas au gratin?
6 bananas, unpeeled
6 to 12 small link sausages
Slit each banana lengthwise from tip to tip to form a pocket, being careful not to cut through the skin on the under side. Place one or two link sausages in the opening of each banana. Arrange bananas in baking dish, slit side up, and bake in a moderate oven (375° F.) about 15 to 20 minutes or until sausages are done. Six servings.
I have a strong suspicion this is an overreach on the banana company’s part. Let’s find out.
This looks like a recipe you’d invent after a long, drunken weekend when you open the fridge and there’s nothing in it but sausages and so you decide to stuff them into bananas. It does not look like a way to “glorify the main dish.”
Slice the banana without cutting through the opposite side.
Cram sausages into the banana. (We couldn’t fit two in, but one alone looked too small — 1.5 sausages per banana worked out just right.)
Then bake your stuffed bananas.
Did you know banana skins blacken rapidly when baked? Me neither, because why would you bake a banana peel?
I couldn’t stop laughing when serving these. It’s stupider than a lot of mid-century aspics, and those are pretty stupid.
This is absurdly greasy, since the sausage fat is all held in place by the banana skin and just pools all over the banana. Even when unpeeled (which causes it all to fall apart), there’s a layer of grease all over it that is remarkably unappealing.
Well, to most of us, at least — Buzz thought this was edible. But it didn’t come together in any meaningful way. If you liked warm banana (he apparently does, nobody else did) and liked sausage, you’d be able to enjoy this. There was absolutely no point in baking them as a unified thing, though.
I guess it got them through Wednesday in the cookbook, though.