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, .

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