Bockwurst recipe


5/5 - 0 Total votes

Servings: 16
Prep time: None None
Cooking time: None None

Ingredients

2 : tb Olive Oil

3 : oz Thin spaghetti; cooked,

-drained, : -drained, rinsed under cool

-water, : -water, and drained again

-(up : -(up to 4)

1/2 : Cucumber; quartered/sliced

3 : lg Sprigs fresh dill

1 : c Leaf lettuce; torn bite-size

1 : Or 2 green onions with some

-of : -of tops; sliced

3 : oz Smoked salmon; flaked (up to

-4) : -4)

Directions

0: Use veal shoulder or trimmings

1: Work veal twice through fine blade of grinder and add to large bowl

2: Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat

3: Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl

4: Fill casings with mixture and tie or twist into 5-6" lengths

5: Bring kettle of heavily salted water to boil

6: Lower in sausages, preferably in wire basket, and simmer very gently 2-3 minutes

7: Let cool in water, then drain

8: Store in refrigerator for up to 2 days

9: To serve: simmer in water for 10-15 minutes, drain and serve with bread and butter with sweet mustard as a seasoning

10: Several types of sausages are easy to make at home

11: Casings can be found in specialty meat markets and are traditionally made of animal intestines

12: Saltpeter (remember that from your military mess days?) is used as a preservative in some sausages and is available in drugstores

13: Fresh sausages do not keep well and should be used in a few days

14: The more spice, salt and saltpeter they contain means a longer storage time for the sausage

15: From Gemini's MASSIVE MealMaster collection at www

16: synapse

17: com/~gemini







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