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Name: Bockwurst
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: Small hog casings; 1/4 c Chives; 3 dr Lemon extract; 2 ts Sage; 5 lb Veal; 1 ts Cloves, ground; 2 ts White pepper; 1 c Cream, heavy; 1 1/2 ts Sugar; 1 ts Mace, ground; 1 tb Salt; 3 Eggs

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Bockwurst

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

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.

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Nutrition

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Serving Size: 1 Serving (208g)
Recipe Makes: 16 Servings

Calories: 423
Calories from Fat: 281 (66%)

Amt Per Serving		% DV

	Total Fat 31.2g	42 %
	Saturated Fat 13.3g	66 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 2.2g
Cholesterol 319.3mg		98 %
Sodium 172.9mg		6 %
Potassium 504.1mg		13 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.5g
Protein 31.2g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 423

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