**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.
Beans and rice is easy to make and it offers your family a complete meal in a survival situation. If you have bacon, you can add it for flavor and more protein.
Ingredients
Equal parts dry beans (such as Pintos, Great Northern or black beans) and rice (not quick-cook or instant varieties). pintos, great northern, or black beans)
Salt and pepper (about a teaspoon per cup or to taste)
Water (three times as much as you have of beans and rice)
Directions
1. Rinse the beans and let them sit overnight.
2. The next day, bring beans to a simmer and let them cook for about two hours until they are starting to get tender.
3. Add rice and cook for about another 30 minutes.
4. If available, add spices or garlic to taste.