**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.
Tomatoes were an easy crop for people to grow and preserve. This easy recipe puts those tomatoes to good use. Feel free to substitute other meat for the hamburger.
Ingredients:
- ½ pound hamburger
- 1 large onion, diced
- 2 cups uncooked macaroni
- Lots of fresh tomatoes, peeled and diced
- Salt and pepper
Brown hamburger and onion. Add tomatoes and let the juice run out into the pan. You want enough juice to cover the macaroni, add more tomatoes if necessary.
Stir in macaroni. Continue cooking on medium high until the macaroni is tender. Season with salt and pepper.