Recipes

Pork Sausage Links (Pigs) in Blankets

Recipe No. 333 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. 333 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

  • Biscuit dough — as needed
  • Pork sausage links — 35 pounds
  • Eggs, slightly beaten — 5 eggs (¼ No. 56 dipper)

Directions

  1. Prepare biscuit dough (recipe No. 26) reducing the amount of shortening to one-half. Roll ¼ inch thick; cut into pieces, each large enough to cover one sausage link.
  2. Broil links on griddle until slightly brown.
  3. Roll each link in a piece of dough and seal the edges by moistening with water.
  4. Dip each roll in slightly beaten egg.
  5. Bake in hot oven (400° F.) approximately 20 minutes or until golden brown.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Biscuit dough — to taste Pork sausage links — 2 lb 12¾ oz Eggs, slightly beaten — ⅓ eggs

Serve hot with or without gravy or a sauce.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 333, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.