Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bockwurst (German Veal Sausage)

Recipe from: Luchow's German Cookbook
Servings: 10

2 pounds veal
1 ½ pound pork shoulder
1 pound pork suet
1 pint heavy cream
3 tablespoons minced chives
1 onion, minced
1 ½ teaspoon salt
½ teaspoon pepper
¼ teaspoon mace
¼ teaspoon grated nutmeg
sheep casings, washed and dried

Grind veal and pork 3 times. Chop suet fine. Combine the meat with suet, cream, chives, onion, and seasonings. Mix smoothly. Stuff into sheep casings. Tie in 4 or 5 inch lengths. Cover with hot water. Bring to a boil, then lower and heat and simmer 15 minutes. Serves 10 or more.


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