This the American version of Bockwurst.

Beef450 g0.99 lb
Veal200 g0.44 lb
Pork300 g0.66 lb
Pork back fat50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Ginger, ground0.5 g1/4 tsp
Lemon peel, grated1/4 lemon
Chives, chopped1 Tbsp
Parsley, chopped1 Tbsp
Nutmeg0.5 g1/4 tsp
Potato flour30 g1 oz
Water90 ml3 oz fl
  1. Cut back fat into 1/4” (6 mm) cubes.
  2. Grind pork, beef and veal with 1/8” (3 mm) plate slowly adding water.
  3. Mix ground meat with all ingredients.
  4. Add fat cubes and mix again.
  5. Stuff into 24 mm sheep casings forming 2.5” (8 cm) long links.
  6. Refrigerate.
  7. Cook in hot water before serving.

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