> Recipes > Bockwurst


19 lb. lean meat
3 eggs
6 lb. pork or beef fat
2 tablespoons sugar
3/4 cup nonfat dry milk
5 tablespoons onion powder
3/4 cup salt
4 tablespoons ground white pepper
2 qt. cold water
1 tablespoon ground mace
1 tablespoon ground ginger


Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate.Mix 6 minutes and stuff into hog casings. Cook in water at 170F or at 185F in the smokehouse until the internal temperature of the sausage reaches 152ºF. Immediately place the sausage in cold water until the internal temperature is 100ºF. Rinse briefly with hot water to remove grease.Allow to dry about 1 hour at room temperature. Store in the refrigerator.

This product may be cooked from the fresh state without first heating in 170º Fahrenheit water if desired.