Bockwurst (Munchner Weisswurst) is a German white sausage made of pork and veal

Materials	pork (butt), 50% veal, 30% pork back fat, 20%	2.5 kg (5.5 lb) 1.5 kg (3.3 lb) 1.0 kg (2.2 lb)
Ingredients	salt, 2.0% white pepper nutmeg, ginger, ground fresh parsley, chopped onion powder grated lemon peel eggs, whole milk, (* see note below)	100 g (5-1/2 Tbsp) 15 g (2 Tbsp) 6.0 g (1 Tbsp) 2.5 g (1 tsp) (50 g), 5 pieces (30 g), 4 Tbsp. 1 lemon 3 2 cups
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 use. OR 6. Poach in water for 25 min at 72º C (160º F). Keep refrigerated or freeze for later use.
Notes	* instead whole milk you may use 200 g (7 oz) of non fat dry milk eggs are used to bind everything together non fat dry milk has good binding properties 5 pieces of chopped scallions or chives may be added grate the outside of the lemon only, not the inner white skin.