Fake sausage and liver sausage

These recipes for Fake Mettwurst and Fake Liver sausage come from a war and emergency recipe booklet by Ruth van Nederbrok. The name "Fake" shows that people were looking for substitutes for meat dishes in times of need. Fat and meat were particularly scarce, so it is not surprising that many wartime recipes focussed on reducing meat and instead promoted the consumption of foods that were grown in Germany and did not have to be imported from abroad.

Method:

For the fake sausage:

  1. peel and finely chop the onions and fry in hot fat.
  2. add the stock
  3. sprinkle in the pearl barley, season with salt and cook until almost soft.
  4. stir in the celery, tomato purée and pepper and bring to the boil again briefly.
  5. pour the mixture into a cold rinsed mould or sterilised jars and leave to cool.

For the fake liver sausage:

  1. boil the oat flakes together with the water and salt to make a thick porridge.
  2. add the remaining ingredients and boil well again
  3. pour into sterilised jars and leave to cool.

Tip: The sausage can be cooked in sterilised preserving jars at 90-100 °C for 30 minutes for a longer shelf life.