Preparing Erbswurst in the Woods

[@funker419]

I was a German WW2 reenactor from 1997 till 2015. At that time we were able to purchase erbswurst from various sources. Erbswurst was part of our lunch and dinner along with dark bread, an apple, dried meat, canned fish and cheese.

[@MarkYoungBushcraft]

Right on. Sounds like a great meal to me. Thanks for commenting

[@Frank7748124]

A diet like that would make you want to get drunk and invade France.

[@douglas2632]

I used to buy Knorr Erbswurst online fight up to when it was discontinued. I loved that stuff. I really like all types of soups. Plan to make this recipe this week. Thans for the recipe.

[@MarkYoungBushcraft]

@@douglas2632 Thanks for commenting

[@GuntherSeifert-nh5hh]

Typical food you would get in an alpine refuge hut was "Erbsensuppe mit Würstchen" made from erbswurst and frankfurters.

[@MarkYoungBushcraft]

Sounds like a nice meal if cold or lost. Thanks for commenting

[@brianhamalainen8817]

I just found your channel, (only seen this and part 1) but I can't wait to see the follow up!

[@MarkYoungBushcraft]

Welcome aboard! Thanks for commenting

[@redsorgum]

Very cool to see it become a simple soup. It looks like you may of had some extra space in the vacuum bag for additional dried vegetables. ✌️🇺🇸🇨🇦✌️

[@MarkYoungBushcraft]

Glad you liked it. Could add any number of things to it either while making it or cooking it. Thanks for commenting

[@JohnTBlock]

Sounds like it's perfect for canteen cup cooking, on the trail....

[@MarkYoungBushcraft]

That would be a great historical use for it for sure. Thanks for commenting

[@thefucrew9865]

EXCELLENT !!! Great idea !!! Would love to see more videos like this !!! Keep up the great work, Sir !!!

[@MarkYoungBushcraft]

Glad you liked it. Working on more. Thanks for commenting

[@thedriftingspore]

Looks great Mark. The fact that Erbswurst can just live in your pack forever until you need or want it makes it really appealing. Thanks for sharing your experience with it.

[@MarkYoungBushcraft]

Hey Steve. Have you tried making pemmican yet?

[@thedriftingspore]

@@MarkYoungBushcraft no I haven’t yet. Now that we’re getting into fall and away from beach season I should have some more time to give it a try.

[@northwind9505]

That is so cool. Soup to go.

[@MarkYoungBushcraft]

Right on. Thanks for commenting

[@alpinealpine2793]

Erbswurst and pemmican, I look forward to seeing how the two rehydrate together and your taste test reaction.

[@MarkYoungBushcraft]

Video coming soon. Spoiler alert. Tasted great. Thanks for commenting

[@squatchburger1580]

Just making my erbswurst today ,added some dried leeks for a bit more flavour.

[@MarkYoungBushcraft]

Adding the leeks would be great. Thanks for commenting

[@douglas2632]

I made some this morning . I used bacon . Delicious Peas, lard bacon Thos is really quite good..

[@MarkYoungBushcraft]

Sounds great! Hard to beat bacon. Thanks for commenting

[@gonzalez7805]

Good show

[@MarkYoungBushcraft]

Thanks for commenting

[@JohnTBlock]

You surprisexme, with the Old Bay instead of black pepper...plenty of hot pepper in Old Bay! The national spice of Mayland, where im at...

[@MarkYoungBushcraft]

I would likely have used black pepper if I had some in my spice kit. It only holds six small bottles. Thanks for commenting

[@HorstMichel-mh7gv]

You can put nearly anything into an Erbswurst soup. some found onions a carrot or a potato. Over the century the original was produced the recipe changed a lot. On the last run they put in palm-oil n' any cheap crap.

[@MarkYoungBushcraft]

Unfortunate about the original. I will be making more with a great number of variations. Thanks for commenting

[@MichaelR58]

Good video, nice option Mark , thanks for sharing, YAH bless !

[@MarkYoungBushcraft]

Glad you enjoyed it. Thanks for commenting Michael

[@auroraborealisknives4019]

Looks tasty 👍

[@MarkYoungBushcraft]

It was! Thanks for commenting Alex

[@robaldridge6505]

dry your soup more, it should be dry and hard, you can add dried ham or a dry sausage to it, I boil my water, take it off the fire, put the soup chunk in and just let it sit while you take care of camp chores- etc. then just heat it up again till its nice n hot, serve with 'Wasa' type dry rye bread, a chunk of meat (dry or canned) and something fresh like an apple or pear. thats enough to keep anyone going for 12 hours.....

[@MarkYoungBushcraft]

I have tried adding more of the powdered lentils to the lard but found it made it fall apart more easily. I may try another variation. Thanks for commenting

[@cmanofthewoodscentralus3217]

Mark would you know about Calories and Carbs that the bare soup might be? I'm looking into giving this a try to make as it seems to be a quality item to carry. Thanks for Sharing.

[@MarkYoungBushcraft]

I have not worked out the macros yet mostly because of the variations that it could be made with. Having said that, the lard would contribute the most calories at almost 900 cal per 100 grams. After that you could weigh out your additions and compute their calories. Hope this helps

[@dwaynewladyka577]

The soup looks great. I wonder how the pemmican tastes like after two years. Cheers, Mark!

[@MarkYoungBushcraft]

Just as good as day one, maybe better, if stored properly. Thanks for commenting

[@jimf1964]

You’re gonna make a rubawurst? 😀 I’m definitely gonna make pemmican and this during the fall or winter this year.

[@MarkYoungBushcraft]

I like it, was not sure what to call it. Thanks for commenting Jim

[@lapicker1010]

Interesting stove. Review?

[@MarkYoungBushcraft]

Fire Maple Trident butane stove. I have a review if interested. Thanks for commenting

[@lapicker1010]

@@MarkYoungBushcraftBut but but that’s NOT a butane stove. You poured alcohol into it. ???

[@MarkYoungBushcraft]

@@lapicker1010 Ooops, my bad, different video. This is the Goshawk ERA kzbin.info/www/bejne/eWSckoewicqjrZI