MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bock Wurst
Categories: Sausage
Yield: 1 Batch
5 lb Pork pork (Boston butt or
- shoulder); fat trimmed,
- coarse ground
1 ts MSG
1 7/8 ts Ground thyme
1 2/3 tb Ground nutmeg
4 ts Salt; canning, non-iodized
2 Eggs
3/4 c Milk
1 bn Fresh parsley
- (2-1/2" diameter)
1 7/8 ts White pepper
3 lg Green onions; with tops
1 1/2 ts Sugar
1/2 sm Onion
After the meat course grinding step, grind the parsley, green onions,
and onion. Run a little meat afterwards to retrieve all of the green
seasonings. Whip the eggs and mix with milk along with the ground
onions and parsley. Mix with the coarse ground pork. Grind over
hamburger plate. Link in 31 to 34 mm casings. See stuffing and
linking.
Recipe by Ed P <esp@snet.n>
Recipe FROM: <news:10i7lgt$2eau2$
1@dont-email.me>,
<news:rec.food.cooking/1579104>
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