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German Homemade Bockwurst Recipe
Veal and Pork Sausage.

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by Olga Drozd
1¼ hours | 40 min prep | SERVES 10 2 lbs veal
1 1/2 lbs pork shoulder
1 lb pork suet
1 pint heavy cream
3 tablespoons minced chives
1 onion, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon mace
1/4 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.
Luchow's German Cookbook.

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