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   MSGID: 35658.fidonet_cooking@1:105/500 2df244b2   
   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: Veal Bockwurst   
    Categories: Sausages   
         Yield: 25 Pounds   
       
        25    Pounds:   
         1 qt 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 bn Fresh chives or   
              - green onions; chopped   
       1/4 oz Parsley; chopped   
       1/4 oz Lemon peel; grated   
         6    Fresh whole eggs   
     7 1/2 lb Boneless veal   
    12 1/2 lb Lean pork shoulder   
         5 lb Regular pork trimmings   
        10    Pounds:   
         1 pt Whole milk   
         6 tb Salt   
         2 tb Powdered dextrose   
         1 tb Mace   
         1 tb Ground celery   
         4 tb Onion powder   
         1 tb Ground white pepper   
         6    Chives or green onions;   
              - chopped   
         6    Fresh parsley sprigs;   
              - chopped   
         1    Lemon peel piece; grated   
         3    Fresh whole eggs   
         3 lb Boneless veal   
         5 lb Lean pork shoulder   
         2 lb 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.   
        
     Bockwurst is to be stuffed into a lamb casing 24/26 mm in size and   
     made in links 4 to 6" long; then hung on clean smokesticks. Do not   
     use a smokestick that can stain the casings, as bockwurst is a white   
     sausage.   
        
     Sausage should be placed into the cooker or water and cooked until the   
     internal temperature reaches 152?F. Be sure the water temperature is   
     not above 165?F. Place cooked sausage under shower for about 10   
     minutes to reduce internal temperature to 110?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." I hope this recipe is what you   
     want and I hope you enjoy.   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
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