Sausage meat was rationed from 1942-44. Even when it was not on the ration, care needed to be taken to stretch out the sausage meet over a number of meals. I came across this recipe for potato piglets in a cook book published by Durham County Council in 1940. It is simple and easy to do.
The only bit we have changed from the original recipe is to add some herbs to the sausage meat.
Make a hole right through a potato and fill it with sausage meat. Then bake in a hot oven until the potato and sausage are cooked right through. Serve hot.
1 comment:
my grandma taught me similar food. to boil a potatoes until "al dente". half them and carefully spoon some of it off with a teaspoon. then fry a bit minced meat and chopped onion and stuff the potatoes (halves) with this meat-onion mix. put potatoes together and "fix" it with thread (scroll around potatoe some times). put into a pan/pot, add some butter or lard (also this one from frying minced meat), salt and pepper and herbs and cook in the oven 30-40 min. i guess this was from time after war. as war went directly over us (twice), during it no-one haven't a luxury to eat any meat...
Post a Comment