This is Borgundian Stew, also known as cocktail wieners in barbecue sauce.  I like it a lot.

In college, my roommate Dan and I ended up eating it periodically — with a period of approximately 2 days.  It’s gross, I know, but in the pantheon of college grossness, it’s really not that bad.  

Given its humble origins, we decided to class  up the dish a bit by telling people it was a traditional concoction passed down through Dan’s family from the Borgundy region of Germany — hence the name “Borgundian Stew.”  The recipe is simple: slowly simmer one pound of Bors (cocktail wieners)  in Gundy (barbecue) sauce.   The dish is traditionally served twice a year: once during the annual Crotch Festival and then again in the Spring at Spnoofenfest.

Really I just wanted to post a photo of cocktail wieners.  

Hmm.  Borgundian Stew really deserves a Wikipedia entry, don’t cha think?