RickO
04-12-2007, 01:10 PM
Bockwurst (veal)
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 chives
or green onions chopped
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
INGREDIENTS FOR 10 LBS.
1 pint whole milk
6 tbsp. salt
2 tbsp. powdered dextrose
1 tbsp. mace
1 tbsp. ground celery
4 tbsp. onion powder
1 tbsp. ground white pepper
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
Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients are evenly distributed.
Stuff into a 24/26mm casing in size and made in links 4-6 inches long; then hung on clean smoke sticks.
Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152ºF. (Be sure the water temperature is not above 165ºF.)
Place cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F. and remove to cooler overnight.
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 chives
or green onions chopped
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
INGREDIENTS FOR 10 LBS.
1 pint whole milk
6 tbsp. salt
2 tbsp. powdered dextrose
1 tbsp. mace
1 tbsp. ground celery
4 tbsp. onion powder
1 tbsp. ground white pepper
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
Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients are evenly distributed.
Stuff into a 24/26mm casing in size and made in links 4-6 inches long; then hung on clean smoke sticks.
Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152ºF. (Be sure the water temperature is not above 165ºF.)
Place cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F. and remove to cooler overnight.