Recipes

Fried Sausage (Bulk or Links)

Recipe No. 328 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat · Pork

Serves 100 servings, 5 to 6 ounces links each or two patties per serving, 4 ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 328 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Pork sausage, fresh, bulk or link — 35 pounds

Directions

  1. Shape bulk sausage into patties, making about five to the pound.
  2. Fry patties or links in their own fat on top of stove.
  3. Turn frequently to insure even cooking. Prevent fat from smoking and avoid overcooking.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Pork sausage, fresh, bulk or link — 2 lb 12¾ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 328, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.