German Veal Sausage Homemade Bockwurst
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Ingredients
| 2 lbs. | veal | | 1-1/2 lb. | pork shoulder | | 1 lb. | pork suet | | 1 pint | heavy cream | | 3 tbsp. | minced chives | | 1 | onion, minced | | 1-1/2 tsp. | salt | | 1/2 tsp. | pepper | | 1/4 tsp. | mace | | 1/4 tsp. | grated nutmeg | | Sheep casings, washed and dried |
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Instructions
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.
Luchow's German Cookbook
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