TZUTC: -0800   
   MSGID: 35411.fidonet_cooking@1:105/500 2dc987ef   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bock Wurst   
    Categories: Sausage   
         Yield: 1 Batch   
       
         5 lb Pork pork (Boston butt or   
              - shoulder); fat trimmed,   
              - coarse ground   
         1 ts MSG   
     1 7/8 ts Ground thyme   
     1 2/3 tb Ground nutmeg   
         4 ts Salt; canning, non-iodized   
         2    Eggs   
       3/4 c  Milk   
         1 bn Fresh parsley   
              - (2-1/2" diameter)   
     1 7/8 ts White pepper   
         3 lg Green onions; with tops   
     1 1/2 ts Sugar   
       1/2 sm Onion   
       
     After the meat course grinding step, grind the parsley, green onions,   
     and onion. Run a little meat afterwards to retrieve all of the green   
     seasonings. Whip the eggs and mix with milk along with the ground   
     onions and parsley. Mix with the coarse ground pork. Grind over   
     hamburger plate. Link in 31 to 34 mm casings. See stuffing and   
     linking.   
        
     Recipe by Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
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