ParallelSociety

**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.