Bockwurst

Bockwurst was invented in 1889, and is one of the most popular in Germany.  Though virtually unknown in most American households, bockwurst is a unique-tasting preparation with alot to offer.  Learn to make it here.

Ingredients:

  • 2 Feet small (1 1/2″) hog or -sheep casings
  • 1 3/4 lb Veal, cubed
  • 1/4 lb Pork fat, cubed
  • 1/4 c Very finely minced onion
  • 1 c Milk
  • 1 Egg 3/4 tsp
  • Ground cloves 1/2 tsp
  • White pepper 2 tsp
  • Finely choppped Italian -parsley
  • 1/2 tsp salt, or to taste

Preparation:

To make bockwurst,  finely grind the pork fat and veal.   Place in a chilled bowl and blend with all remaining ingredients.  Allow to chill overnight.  Run the loose bockwurst sausage through the fine plate of a grinder. Refill the grinder with sausage mixture and stuff into casings.





Electric Meat Grinders