Recipes

Pork Sausage in Acorn Squash

Recipe No. 331 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.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 331 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 — 20 pounds
  • Squash, acorn — 50 squash
  • Salt — as needed

Directions

  1. Shape sausage into patties, making about five to the pound.
  2. Wash the squash and split lengthwise. Sprinkle with salt.
  3. Place a sausage pattie in each half of squash.
  4. Place in flat baking pans. Bake in moderate oven (350° F.) about 1½ hours or until well done.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Pork, sausage, fresh — 1 lb 9⅔ oz Squash, acorn — 4 squash Salt — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 331, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.