MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Veal Bockwurst
Categories: Sausages
Yield: 25 Pounds

25 Pounds:
1 qt Whole milk
8 oz Salt
2 oz Powdered dextrose
1/4 oz Mace
1/2 oz Ground celery
1 oz Onion powder
1 oz Ground white pepper
1 bn Fresh chives or
- green onions; chopped
1/4 oz Parsley; chopped
1/4 oz Lemon peel; grated
6 Fresh whole eggs
7 1/2 lb Boneless veal
12 1/2 lb Lean pork shoulder
5 lb Regular pork trimmings
10 Pounds:
1 pt Whole milk
6 tb Salt
2 tb Powdered dextrose
1 tb Mace
1 tb Ground celery
4 tb Onion powder
1 tb Ground white pepper
6 Chives or green onions;
- chopped
6 Fresh parsley sprigs;
- chopped
1 Lemon peel piece; grated
3 Fresh whole eggs
3 lb Boneless veal
5 lb Lean pork shoulder
2 lb Pork trimmings

Grind all the meat through a 3/8" grinder plate, adding all the
ingredients, and mixing well until all ingredients are evenly
distributed.

Bockwurst is to be stuffed into a lamb casing 24/26 mm in size and
made in links 4 to 6" long; then hung on clean smokesticks. Do not
use a smokestick that can stain the casings, as bockwurst is a white
sausage.

Sausage should be placed into the cooker or water and cooked until the
internal temperature reaches 152?F. Be sure the water temperature is
not above 165?F. Place cooked sausage under shower for about 10
minutes to reduce internal temperature to 110?F and remove to cooler
overnight.

This sausage also can be frozen and cooked as it is needed. Bockwurst
also is made as a very fine-textured sausage (emulsified) is the
Western New York area. It is very popular at Easter time and also
under the name of "white hot dogs." I hope this recipe is what you
want and I hope you enjoy.

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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