Bockwurst

Bockwurst (Munchner Weisswurst) is a German white sausage made of pork and veal. White pepper, parsley, nutmeg (or mace) and lemon flavor are typical ingredients.

Meats Metric US
pork 500 g 1.10 lbs.
veal 300 g 0.66 lbs.
back fat 200 g 0.44 lbs.

Ingredients per 1000g (1 kg) of meat

salt 18 g 1 Tbs.
white pepper 3.0 g 1½ tsp.
ginger, ground 0.5 g ⅓ tsp.
fresh parsley, chopped 10.0 g 1 bunch
onion powder 6.0 g 2 ½ tsp.
grated lemon peel ¼ lemon ¼ lemon
egg 1 1
whole milk 100 ml 3 oz, fluid

Instructions

  1. Grind meat through 3/16” plate (3 mm).
  2. Beat eggs in a food processor.
  3. Add to the processor ground meats, milk and all ingredients and emulsify.
  4. Stuff into 28-32 mm hog casings forming 4” (10 cm) links.
  5. Keep in a refrigerator (very perishable product) or freeze for later.
    OR
    Poach in water for 25 min at 72º C (160º F). Keep refrigerated or freeze for later use.

Notes

Eggs are used to bind everything together.

Instead of whole milk you may use 40 g (1.4 oz) of non fat dry milk.

Non fat dry milk has good binding properties.

One piece of chopped scallions or chives may be added.

Grate the outside of the lemon only, not the inner white skin.