Bockwurst

INGREDIENTS FOR 10 LBS.
1 pint whole milk
6 tbsp. salt
2 tbsp. powdered dextrose
1 tbsp. mace
6 pcs. chives or green onions, chopped
6 pcs. chopped parsley
1 piece grated lemon peel
3 fresh whole eggs
3 lbs. boneless veal
5 lbs. lean pork shoulder
2 lbs. pork trimmings
1 tbsp. ground celery
4 tbsp. onion powder
1 tbsp. ground white pepper

INGREDIENTS FOR 25 LBS.

1 quart of whole milk
8 ozs. salt
2 ozs. powdered dextrose
1/4 oz. mace
1/2 oz. ground celery
1 oz. onion powder
1 oz. ground white pepper
1 bunch fresh chopped chives or green onions
1/4 oz. chopped parsley
1/4 oz. grated lemon peel
6 fresh whole eggs
7 1/2 lbs. boneless veal
12 1/2 lbs. lean pork shoulder
5 lbs. regular pork trimmings

GRINDING

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

STUFFING AND COOKING

Bockwurst is to be stuffed into a lamb casing 24/26mm in size and made in links 4-6 inches 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 degrees F. (Be sure the water temperature is not above 165 degrees F.) Place cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F. and remove to cooler overnight. This sausage also can be frozen and cooked as it is needed.