MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bockwurst
Categories: Sausages
Yield: 1 Batch
19 lb Lean meat
6 lb Pork or beef fat
3/4 c Non-fat dry milk
3/4 c Salt
2 qt Water; cold
3 Eggs
2 tb Sugar
5 tb Onion powder
4 tb Ground white pepper
1 tb Ground mace
1 tb Ground ginger
Cut lean meat and fat into 1" squares or grind through a coarse (1/2
to 1") plate.
Season by sprinkling the ingredients over the meat and hand mix. Grind
through a 1/8" plate. Mix 6 minutes and stuff into hog casings. Cook
in water at 170 to 185?F in the smokehouse until the internal
temperature of the sausage reaches 152?F.
Immediately place the sausage in cold water until the internal
temperature is 100?F. Rinse briefly with hot water to remove grease.
Allow to dry about 1 hour at room temperature. Store in the
refrigerator.
Note:
This product may be cooked from the fresh state without first heating
in 170?F water if desired.
Recipe by MSU Extension
Posted by: Ed P <esp@snet.n>
Recipe FROM: <news:10i7lgt$2eau2$
1@dont-email.me>,
<news:rec.food.cooking/1579104>
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