Name: Baked Knockwurst with Sauerkraut
Ingredients: 3 qt WATER; 25 lb KNOCKWURST FZ; 3 ga SAUERKRAUT #10

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3	qt	WATER
25	lb	KNOCKWURST FZ
3	ga	SAUERKRAUT #10

INSTRUCTIONS

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 1 1/2 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 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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