December 25 Jesus Christ's Birthday

by Gordon Nary


No one knows the date and year of the birth of Jesus. According to Pope Benedict XVI in his book Jesus of Nazareth: The Infancy Narratives, a monk in 550 made a miscalculation and the error was followed by subsequent historians which essentially makes all of our BC and AD dates suspect.

The story of Jesus' birth is based on the gospels of St. Luke and St Matthew as the fulfillment of Old Testament prophecies, of the Savior's birth. We first learn of the name of Jesus in Matthew 1:21 when an angel instructs Joseph: "you shall call his name Jesus, for he will save his people from their sins."


However, as many kids know, when one says the name of Jesus backwards, it sounds like "sausage". So some enterprising French sausage makers created what is known as the Jesus sausage (Rosette de Lyon et Jesus de Lyon) a version of the Rosette De Lyon, a delicate, spindle-shaped, dried, pork sausage recognizable by its small square lardo ns (strips of pork fat) and its dark red coarser stuffing. Its name comes from its tail end of the sausage which is pink. The composition of the Jesus sausage is similar to that of the rosette but it is brown on the outside, the meats and fats are more coarsely chopped, and it is stuffed into a much shorter but wider pear-shaped casing.

Rosette de Lyon can be ordered from amazon.com.  Rosette de Lyon et Jesus de Lyon can be purchased from The Market Quarter, 36 Elizabeth Street, Belgravia. London, SW1W 9NZ Phone  020 7824 8470.  Or, if an angel has told you to make your own Rosette de Lyon et Jesus de Lyon, here is the recipe.


Enjoy these baby sausages while viewing The Nativity Story (2006) which had its world premiere in the Vatican in 1996  The film was directed by Catherine Hardwick who also directed the first Twilight film.


Rosette de Lyon et Jesus de Lyon (Jesus Sausage)

Ingredients


5 lbs cured pork 1/2 lb lardons 10 cloves pressed garlic

1&1/2 TB of white pepper 4 TB kosher salt 1 cup white wine


Instructions

  1. Chop the pork and lardoons into small chunks.

  2. Combine all ingredients. Mix well and refrigerate for 48 hours.

  3. Stuff into hog casing and tie in 8-inch Hang in a cool place for 16 weeks.

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