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: ,
               
 
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