So tell us what it is and link us a recipe? Oh and welcome to the forum.

 

I added the link in the original post. let me know what you think!

 

We used to eat a weiner soup. Browned onion, potatoes mashed up, milk, and a package of weiners ground up in one of those old metal grinders. Add salt and pepper to taste and it was really good. My brother and I still make a batch now and then but no one but us like it. It was a rural depression meal as everything but the weiners was from the farm!

 

I spent most of my life in a single parent home. I was very lucky because although mom couldn't hold a job she always bought food first. Also they got along almost all of the time so dad would stop by after work at least once a week to be sure we were eating ok. We weren't always but if he stopped by and we weren't there would be venison from "a deer he hit on his way home last night within a day or two."

I bring this up because a very common meal for us was the cheapest store brand mac and cheese you can get along with the cheapest hot dogs and mom would put in a quart of her home canned tomatoes. Good stuff and I still make it today. Use good bulk sausage from a meat market along with Ro-Tel as substitutes though.

I still can't stomach Kraft mac and cheese or any homemade I have ever tried though because of those bad old days. You eat what you're used to for the most part.

 

I have made it yearly since 1971. The only adjustments are in the salt, pepper and pork. The family likes it so much we don't call it "poor food" anymore.

 

I add pork for the fat... however, I do make venison only sausage, just in smaller casings so that I can semi-dehydrate it for longer storage. Sausage of any kind isn't poor food. It's just food...

 

. Sausage of any kind isn't poor food. It's just food...

I agree completely and it gives spaghetti and lasagna and anything along those lines much better flavor than burger does. Don't make venison sausage though since I don't grind any venison instead I can a lot.

 

OK. I watched the video, made me hungry. Tell me how you would keep this for the long run. I wouldn't want to freeze it cause of possible grid down. Expand on this as a survival food source.

We can our venison, can make the potato/venison if we want to. But can make other menus from same venison. If it were the depression era, I doubt anybody would have access to pork fat.

 

Expand on this as a survival food source.

I doubt anybody would have access to pork fat.

It depends on what you're trying to "survive".... in the case of another Great Depression, This is cheap (if not free) continual food source. The potatoes in this sausage is what makes it unique in this way. Potatoes are super easy to grow, and will even establish themselves. I have volunteers right now in my garden. This sausage is a great way to make the meat go further in a meal that can feed many people. My Grandparents as well as Great Grandparents would use rice, bread, and other foods to stretch out the foods that are in short supply.......kinda 'mix it in' As far as "pork fat" you don't have to use it.... it just makes the flavor better and helps hold the meat together. BTW..... pork and port fat is probably the EASIEST food item to get in some parts of the country. In Texas, the average hog density ranges from 1.3 - 2.5 hogs per square mile. The average statewide population is 2.6 million! That's just in Texas.
sooo.....it's probably not a reasonable thing to say "I doubt anyone would have access to pork fat".
These sort of recipes are to be viewed as a concept.....OTW: doesn't have to be 'deer meat', 'pork casing' 'pork fat' or even potatoes for that matter. But to define it as a survivalist food, I believe it has to have the criteria of availability(fresh or canned), quantity (region specific for the type of game meat - (and potatoes meet the criteria for quantity if you ever grew any), nutritious, and Preservable (smoking, canning, freezing - region dependent).
Anyway...... the most important thing of all........ None of this matters if a person doesn't have a "survivalist mind" and can be creative on how he/she views and uses what's available.
whew! Hope this 'explains' my outter-box.

 

I would still rather have venison and some brown gravy over
mashed potatoes. Or even over egg noodles, or even over rice. :

 

I agree. I'd eat my boots if they had gravy on them.

 

The average statewide population is 2.6 million! That's just in Texas.

The human population of Texas is 28 million....I wouldn't bet on easy SHTF pork for very long with ten people per pig.

But it does look tasty.

 

Let's have some fun.......

So the recipe calls for 2.5 lbs of pork per 10 pounds of sausage. Figure 50% meat from a hog. an average wild hog weighs 200 lbs., so that's 100 lbs of meat per hog. Take 100 lbs of meat divided by 2.5 lbs for the recipe that makes 10 lbs. and you get enough pork for 40 lbs of sausage per hog. 40 lbs of sausage X 2.6 million hogs = 104,000,000 lbs of sausage. Divide 104,000,000 lbs of sausage by 28,000,000 people, and each person in Texas gets 3.71428571429 lbs of sausage. If there is 8 links to a pound, then 8 X 3.71428571429 = 29.7142857143 links per person in the state of Texas. If there are 30 days in one month, then at the ration of sausage per day, your looking at about 1 link per day, per person in the state of Texas! So.......... with this recipe, everyone gets fed a serving of sausage in the state of Texas every day for 30 days!

Now let's do horses.........There are approximately 400,000 horses in the state of Texas. A horse dresses out to about 60%. The average horse weighs 840 - 2,200 lbs............................................

 

If there are 30 days in one month, then at the ration of sausage per day, your looking at about 1 link per day, per person in the state of Texas!

Yep. Thats why we are preppers. Most people are going to be really hurting really quickly.