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Bockwurst (veal)

Ingredients: (for 25 lbs)

1 quart whole milk
8 oz. salt
2 oz. powdered dextrose
1/4 oz. mace
1/2 oz. ground celery
1 oz. onion powder
1 oz. ground white pepper
1 bunch fresh chives or green onions chopped
1/4 oz. chopped parsley
1/4 oz. grated lemon peel
6 fresh whole eggs
12 1/2 lbs. lean pork shoulder
7 1/2 lbs.  boneless veal
5 lbs. regular pork trimmings


Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients are evenly distributed. Stuff into a 24/26mm lamb casing in size and made in links 4-6 inches long; then hung on clean smoke sticks. Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152ºF. (Be sure the water temperature is not above 165ºF.) Place cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F. and remove to cooler overnight.This sausage also can be frozen and cooked as it is needed. Bockwurst also is made as a very fine-textured sausage (emulsified) is the Western New York area. It is very popular at Easter time and also under the name of “white hot dogs.”