Bockwurst

2 pounds

Ingredients

Quantity Ingredient
2 Feet small (1 1/2\") hog or sheep casings
1¾ pounds Veal, cubed
¼ pounds Pork fat, cubed
¼ cup Very finely minced onion
1 cup Milk
1 Egg
¾ teaspoon Ground cloves
½ teaspoon White pepper
2 teaspoons Finely choppped Italian parsley
½ teaspoon Salt, or to taste

Directions

Prepare casing as described in separate recipe. Grind the veal and pork fat separately through the fine disk of the grinder. Add the onion, milk, egg(well beaten), cloves, pepper, parsley, and salt to the meat and mix well. Put the mixture through the fine blade of the grinder. Stuff mixture into the casings and twist off into three to four inch links. The sausage may be refrigerated for two days or so or may be boiled for thirty minutes and eaten immediately.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw

Submitted By CAROLYN SHAW On 12-03-94

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