Recipes

Bavarian Bockwurst
  • Ingredients
  • 1 pound ground pork
  • 1 pound ground veal
  • 1-1/2 tablespoons minced chives
  • or green onion tops
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 tablespoons cream, milk or beer
Directions
  1. Add meats and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #29 horn extrude the mixture into the casings and twist off into four to six-inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate, uncovered, on a rack for 12 to 24 hours to dry slightly before cooking or freeze for later use.


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