This sausage loaf recipe was on the menu last Sunday and I used the recipe available in Joanne Lamb Hayes' Grandma's Wartime Kitchen: World War II and the Way We Cooked.
The description above the recipe states: "This whimsical loaf is reminiscent of the crown roasts of lamb and pork that were almost impossible to get during the war."
Do I want my food to be whimsical? Why hadn't I noticed that word in the description before I committed to cooking the recipe?
It's actually a very simple recipe. Basically, you line the edges of a loaf pan with the sausages "standing up."
Then you fill the middle with a from-scratch macaroni and cheese concoction and bake the whole thing for around an hour.
After an hour it looks like this:
See how nice and browned the little sausage heads look? Crispy and thoroughly cooked? Lovely. The sausage bottoms, however, were limp and undercooked. I had to pull them out of the pan and finish cooking them on the stove top to ensure no food poisoning in the Rational Living household. And I also drained out the sausage grease that was pooling in the bottom of the loaf pan. Eww...
In the end we ate our dinner, but it seemed like too much sausage, or not enough macaroni and cheese. In fact, I pulled out several sausages and placed them in the freezer for some future use - it was just too many, especially considering the recipe called for 1 1/2 to 2 pounds of sausages and I only used 1 1/4 pound.
In all, the recipe seems like a rationing odd-ball - lots of red points and an almost gluttonous amount of protein. Maybe this is a confrontation between modern lower-fat cooking and the reality of 1940's menus?
Either way, I think our household macaroni and cheese will continue to stay sausage free!