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MSGID: 35426.fidonet_cooking@1:105/500 2dcc1358
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: Bockwurst
 Categories: Sausages
      Yield: 1 Batch
 
     19 lb Lean meat
      6 lb Pork or beef fat
    3/4 c  Non-fat dry milk
    3/4 c  Salt
      2 qt Water; cold
      3    Eggs
      2 tb Sugar
      5 tb Onion powder
      4 tb Ground white pepper
      1 tb Ground mace
      1 tb Ground ginger
 
  Cut lean meat and fat into 1" squares or grind through a coarse (1/2
  to 1") plate.
  
  Season by sprinkling the ingredients over the meat and hand mix. Grind
  through a 1/8" plate. Mix 6 minutes and stuff into hog casings. Cook
  in water at 170 to 185?F in the smokehouse until the internal
  temperature of the sausage reaches 152?F.
  
  Immediately place the sausage in cold water until the internal
  temperature is 100?F. Rinse briefly with hot water to remove grease.
  Allow to dry about 1 hour at room temperature. Store in the
  refrigerator.
  
  Note:
  
  This product may be cooked from the fresh state without first heating
  in 170?F water if desired.
  
  Recipe by MSU Extension
  
  Posted by: Ed P 
  
  Recipe FROM: ,
               
 
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