Pork Sausage Links and Sauerkraut Pie
Recipe No. 336 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 · Pie · Pork
Recipe No. 336 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 links — 25 pounds
- Sauerkraut, hot — 8 No. 10 cans
- Flour, sifted — as needed
- Water, hot — 2 quarts (2 No. 56 dippers)
- Biscuit dough — as needed
Directions
- Broil sausage links on griddle until brown.
- Cover bottoms of two 50-ration baking pans with ½ heated sauerkraut; sprinkle lightly with flour. Add another layer of hot sauerkraut; sprinkle with flour.
- Place sausage links over sauerkraut and add 1 quart (one No. 56 dipper) water to each pan.
- Prepare biscuit dough (recipe No. 26); roll ¼ inch thick. Cover pans with biscuit dough.
- Bake in hot oven (400° F.) 30 minutes or until brown.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Pork sausage links — 2 lb Sauerkraut, hot — 2 qt Flour, sifted — to taste Water, hot — 10¼ tbsp Biscuit dough — to taste
Serve with sweet potatoes or noodles and brown gravy made with fat from sausage.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 336, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.