**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.
INGREDIANTS
- Frozen or fresh peas
- Short cut pasta
- Cheese (Parmesan or Grana Padano)
- Onion
- Olive oil
- Salt & pepper
HOW TO MAKE IT
- Flavor base: saute’ diced onion in olive oil for about 5 minutes
- Stir in peas
- Add vegetable broth (or water) and bring to a boil
- stir in pasta, salt, and cook gently
Pasta will gradually absorb the water and release starch
- Stir often, adding a little water when needed
When ready,
- add grated parmesan cheese and give a good stir
- Serve with freshly ground black pepper, a drizzle of olive oil and extra parmesan cheese if you like.