Meat Nativity Scene: Celebrate Jesus with Sausage | Squid Ink | Los Angeles | Los Angeles News and Events | LA Weekly

Meat Nativity Scene: Celebrate Jesus with Sausage

Comments (0)


Tue, Dec 28, 2010 at 2:49 PM

click to enlarge Meat nativity scene. - GREG CHOW
It took two 25-lb. turkeys, two maple-glazed hams, 15 lbs. of potatoes, 6 pints of gravy and plenty more food for Donna Simpson to consume a 30,000 calorie Christmas meal, but the New Jersey mom should have started with this meat nativity scene as an amuse-bouche.

Several cocktail wieners enrobed in deli meat stand in for Joseph, Mary, Jesus and the three wise men, all of whom can enjoy the comforts of a manger that has walls of breakfast sausage, a bacon roof and a floor covered in sauerkraut shredded potatoes (i.e. straw). Those pretzel sticks jammed into additional cocktail wieners stand in for sheep (we think).

This work of food art is the brainchild of Greg Chow and his meat-loving friends. Every year, Chow hosts a sausage-making party, literally a "Sausage Fest," in his Brooklyn apartment, an event documented on Tumblr blog We Meat Again.

"Every year we try to come up with a theme for the party, just to keep it interesting beyond the usual grinding of meat and stuffing of casings," Chow says. "A few years ago, the fest fell on what I found out was the 12th day of Christmas, so I decided to create the Meat Manger in honor of that."

He thinks the sausages used to make the diorama were likely Lit'l Polskas from Hillshire Farms, but his mind is too meat-muddled for him to be sure. It all happened so fast. One minute he and his pals were joking about making an edible Jesus and the next, their meat nativity scene was an internet sensation.

While some may find it offensive to see their lord and savior rendered in bacon and breakfast sausage, if the Creator of All Things hadn't wanted it to be thus, (s)he wouldn't have created bacon.

Related Content

Now Trending

  • Pastry Chef Melts Chocolate on His Day Off

    Alex de Leon first arrived from Tijuana at age 14. A decade later, at the ridiculously young age of 24, he runs the pastry program for a trio of stylish and very successful eastside spots — L&E Oyster Bar, Bar Covell, and the newly-opened El Condor. We met in the...
  • Behind the Scenes at Szechuan Impression

    Szechuan Impression opened its doors two months ago in Alhambra, one of the latest in a wave of Sichuan restaurants that have graced Los Angeles in the past year. Behind the latest hot eatery are owners Kelly Xiao and Lynn Liu. “Lynn is really good at cooking. I’m really good...
  • 6 Great L.A. Restaurants for Pasta

    According to the National Pasta Association, October is National Pasta Month. And while most of us don’t really need a reason to consume mass quantities of carbs, in spite the world conspiring against us with a variety of scare tactics, why not take the opportunity to celebrate and savor some...