Bockwurst Fish Sausage

Bockwurst (Münchener Weisswurst) is a German sausage made from pork and veal. White pepper, parsley, nutmeg and lemon flavor are typical ingredients.
White-fleshed fish500 g1.10 lb
Pork butt200 g0.44 lb
Pork back fat or fat trimmings200 g0.44 lb
Beef or veal200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
White pepper3.0 g1.5 g
Ginger, ground0.5 g1/2 tsp
Fresh parsley, chopped10 g1 bunch
Onion powder6.0 g2.5 tsp
Grated lemon peel1/4 lemon1/4 lemon
Whole egg11
Potato starch15 g1/2 oz
Whole milk90 ml3 oz fl
  1. Grind meat and fish with 1/8" (3 mm) plate.
  2. Whisk the egg.
  3. Using food processor emulsify meat, fish and all ingredients together.
  4. Stuff into 28-32 mm hog casings linking every 4" (10 cm).
  5. Keep for 1-2 days in refrigerator or freeze.
  6. Cook fully before serving.
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.
Chopped scallions or chives may also be added.
Egg helps binding the ingredients together.
Grate the outside of the lemon only not the inner white pith.

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