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Bockwurst, Homemade (Veal Sausage) (M, TNT)
Source: My grandmother
Yield: About 35 sausages

5 lb. veal
1/4 cup chives
2 tsp. sage
2 tsp. white pepper
1-1/2 tsp. sugar
1 tsp. mace, ground
1 tsp. cloves, ground
3 drops lemon extract
3 eggs
1 cup pareve cream substitute

Work veal twice through fine blade of grinder and add to large bowl. Sprinkle chives, salt, sage, pepper, sugar, mace, cloves, and lemon extract over meat.

Add eggs and cream substitute and beat 5 minutes, until mixture comes away from sides of bowl.

Fill casings with mixture and tie or twist into 5" to 6" lengths.

Bring kettle of heavily salted water to boil. Lower in sausages, preferably in wire basket, and simmer very gently 2 to 3 minutes. Let cool in water, then drain.

Store in refrigerator for up to 2 days.

To serve, simmer in water for 10 to 15 minutes, drain and serve with sweet mustard as a seasoning.

Poster's Notes:
Several types of sausages are easy to make at home. Fresh sausages do not keep well and should be used in a few days.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A