Baked knockwurst with sauerkraut
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | WATER |
| 25 | pounds | KNOCKWURST FZ |
| 3 | gallons | SAUERKRAUT #10 |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. COMBINE SAUERKRAUT AND WATER. HEAT TO SIMMER. DRAIN OFF EXCESS LIQUID.
2. PLACE 1½ GAL SAUERKRAUT IN EACH PAN. ARRANGE KNOCKWURST ON TOP OF SAUERKRAUT IN EACH PAN.
3. BAKE 35 TO 40 MINUTES OR UNTIL WELL HEATED.
NOTE: 1. SAUERKRAUT AND KNOCKWURST MAY BE LAYERED. PLACE ¾ GAL SAUER- KRAUT IN EACH PAN, ARRANGE KNOCKWURST ON TOP; COVER WITH REMAINING SAUER- KRAUT.
2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L11301
SERVING SIZE: 1 KNOCKWUR
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .