**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.
Potatoes stored well and were inexpensive, making them a staple. These potato pancakes use leftover mashed potatoes, helping families avoid waste.
Ingredients:
2 cups leftover mashed potatoes
1 egg
¼ cup flour
Salt and pepper to taste
2-3 TBS bacon grease or oil for frying
Mix all ingredients except the oil in a bowl. Heat the grease in a skillet until hot. Carefully add heaping tablespoons of potato mixture to the hot oil.
Push batter down with a spatula. Cook for a few minutes, until browned, and flip. Brown the other side and remove from heat.
Serve with syrup, applesauce, or leftover gravy.