Baked Knockwurst With Sauerkraut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | qt | WATER |
| 25 | lb | KNOCKWURST FZ |
| 3 | gl | SAUERKRAUT #10 |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN COMBINE SAUERKRAUT AND WATER. HEAT TO SIMMER. DRAIN OFF EXCESS LIQUID. PLACE 1 1/2 GAL SAUERKRAUT IN EACH PAN. ARRANGE KNOCKWURST ON TOP OF SAUERKRAUT IN EACH PAN. BAKE 35 TO 40 MINUTES OR UNTIL WELL HEATED. NOTE: 1. SAUERKRAUT AND KNOCKWURST MAY BE LAYERED. PLACE 3/4 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g