**Erbswurst**
Erbswurst was a 19th century ration that was used by first Prussian and later in WWI Germany military. It is a sausage made from lard, dried bacon and pea flour that could be eaten as is or rehydrated in a mess tin into a
thick soup.
There are three basic ingredients and seasonings:
smoked bacon 12 ounces
Hard fat (lard) 9 ounces
Pea flour 14 ounces
Salt. 3 tsp
Pepper. 1 tsp
Marjoram. 1/2 tsp
Nutmeg. 1/4 tsp
Thyme. 1/4 tsp
Onion. 1/2 onion
Dice the smoked bacon into 1/4″ cubes. Fry both bacon and fat on a low heat (don't burn) until golden brown, stirring often. Lightly brown the finely chopped onion in some of the fat. Heat up a pot on a low fire and start adding the pea flour to the onions (and fat) stirring continuously. Add all the salt, pepper , and spices, whilst stirring. Add in the bacon and fat and stir well together.
May be put into casings or formed into bars/balls and stored in airtight containers or vacuum sealed bags.
4 -5 cups flour
2 cups water
3 teaspoons salt
ix the flour, water and salt together, and make sure the mixture is fairly dry.
Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven).
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added.