Recipe - Bockwurst

5 pound Veal
One fourth cup Chives
1 tablespoon Salt
2 teaspoon Sage
2 teaspoon White pepper
1 One half teaspoon Sugar
1 teaspoon Mace, ground
1 teaspoon Cloves, ground
3 dr Lemon extract
3 Eggs
1 cup Cream, heavy
Small hog casings

Use veal shoulder or trimmings. Work veal twice through fine blade of
grinder and add to large bowl. Sprinkle chives, salt, sage, pepper, sugar,
mace, cloves and lemon extract over meat. Add eggs and cream and beat 5
minutes, until mixture comes away from sides of bowl. Fill casings with
mixture and tie or twist into 56" lengths. Bring kettle of heavily salted
water to boil. Lower in sausages, preferably in wire basket, and simmer
very gently 23 minutes. Let cool in water, then drain. Store in
refrigerator for up to 2 days. To serve: simmer in water for 1015 minutes,
drain and serve with bread and butter with sweet mustard as a seasoning.
Several types of sausages are easy to make at home. Casings can be found in
specialty meat markets and are traditionally made of animal intestines.
Saltpeter (remember that from your military mess days?) is used as a
preservative in some sausages and is available in drugstores. Fresh
sausages do not keep well and should be used in a few days. The more spice,
salt and saltpeter they contain means a longer storage time for the
sausage.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini