January 12. On this day in 1943, due to a shortage of real meat, the U.S. government announced that Victory Sausages would replace “frankfurters” for the duration of the war against Germany.
A proportion of the meat of these victory sausages would replace the usual meat with “an unspecified amount of soybean meal or some other substitute.”
One result of this was called Soysage. Soysage consisted of meal made from soy, peanuts, and cottonseed, augmented with wheat bran and wheat germ and flavored “discreetly” with dehydrated onion and spices.
A food writer for the New York Times in 1943 wrote, “as might be expected from its composition, Soysage is to be employed as a meat substitute.” The package directions, she said “say to blend a cup of it with half a cup of water and form the mixture into patties or ‘sausages’, brown in a skillet, add more water and continue cooking for about eight minutes until the moisture is absorbed.”
The New York Times kitchen then recommended adding a grated raw carrot, a grated onion, and a pinch of sage to the mixture, and after initial browning, to transfer them to the oven to finish cooking, and then serve them with “an appetizing tomato or parsley sauce.”
Another New York Times Recipe From 1943.
Six cups sifted enriched flour, one cake yeast, three and a half tablespoons dry skim milk, two cups water, three teaspoons salt, two and a half tablespoons sugar, nine tablespoons high fat soybean flour and one and a half tablespoons shortening. Two cups of fluid milk may be used in place of the dry skim milk and water.
Quote: “People who enjoy eating sausage and obey the law should not watch either being made.” Otto von Bismarck