Title: Bockwurst
Categories: Sausage
Yield: 16 Servings

5	lb	Veal
1/4	c	Chives
1	tb	Salt
2	ts	Sage
2	ts	White pepper
1 1/2	ts	Sugar
1	ts	Mace, ground
1	ts	Cloves, ground
3	dr	Lemon extract
3		Eggs
1	c	Cream, heavy
		Small hog casings

Use veal shoulder or trimmings.

Work veal twice through fine blade of grinder and add to large bowl. Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat. Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl. Fill casings with mixture and tie or twist into 5-6" lengths. Bring kettle of heavily salted water to boil. Lower in sausages, preferably in wire basket, and simmer very gently 2-3 minutes. Let cool in water, then drain.

Store in refrigerator for up to 2 days.

To serve: simmer in water for 10-15 minutes, drain and serve with bread and butter with sweet mustard as a seasoning.

Several types of sausages are easy to make at home. Casings can be found in specialty meat markets and are traditionally made of animal intestines. Saltpeter (remember that from your military mess days?) is used as a preservative in some sausages and is available in drugstores. Fresh sausages do not keep well and should be used in a few days. The more spice, salt and saltpeter they contain means a longer storage time for the sausage.

Source: Grand Diplome Cooking School Posted on GEnie by G.ATTWOOD [GUYEA], Jul 04, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

previous

next