• 2 quarts of lean cooked pork
• 2 medium onions
• 2 quarts cooked oatmeal
• salt and pepper to taste
• 1 teaspoon allspice
1. Cook and grind pork with onions.
2. Make an equal portion of oatmeal using the broth in which the pork was cooked.
3. Add allspice, and salt and pepper to taste.
4. Brown in cake pans in a 350° oven until bubbly all over.
5. Cut into squares, and refrigerate or freeze.
6. When ready to use, fry a square until brown and crisp.
courtesy of Katy at TasteofHome.com
Depression Era Gritwurst
Boil one hog's head in water to cover until meat separates from the bones. (A canner makes an ideal cooking vessel.) Place head on a large platter to cool. Remove fatty parts, and use lean meat only. Grind meat, and add copious amounts of allspice, salt, and pepper to taste. Add an equal part of oatmeal and mix. Pack in bread tins, and freeze or store in the refrigerator. Slice and fry for lunches or a nourishing breakfast.
A Bohemian version calls for barley to be cooked and used in place of the oatmeal. Dry bread could also be added. Still other versions use a cornmeal mush base. Salt, pepper, and garlic also could be used to flavor the dish.
courtesy of Kitchen Witch at RecipeSecrets.com