wittdog
Master Chef
Bockwurst
19 lb. lean meat 3 eggs
6 lb. pork or beef fat 2 tablespoons sugar
3/4 cup nonfat dry milk 5 tablespoons onion powder
3/4 cup salt 4 tablespoons ground white pepper
2 qt. cold water 1 tablespoon ground mace
1 tablespoon ground ginger
Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1-inch) plate. Season by sprinkling
the ingredients over the meat and hand mix. Grind through a 1/8-inch plate.Mix 6 minutes and stuff
into hog casings. Cook in water at 170F or at 185F in the smokehouse until the internal temperature of
the sausage reaches 152ºF. Immediately place the sausage in cold water until the internal temperature is
100ºF. Rinse briefly with hot water to remove grease.Allow to dry about 1 hour at room temperature.
Store in the refrigerator.
This product may be cooked from the fresh state without first heating in 170º Fahrenheit water if desired.
www.stuffers.com 22 Contents on pages 2, 3, and 4
Bockwurst (veal)
INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS.
1 quart of whole milk 1 pint whole milk
8 ozs. salt 6 tbsp. salt
2 ozs. powdered dextrose 2 tbsp. powdered dextrose
1/4 oz. mace 1 tbsp. mace
1/2 oz. ground celery 1 tbsp. ground celery
1 oz. onion powder 4 tbsp. onion powder
1 oz. ground white pepper 1 tbsp. ground white pepper
1 bunch fresh chives 6 pcs. chives or green onions
or green onions chopped chopped
1/4 oz. chopped parsley 6 pcs. chopped parsley
1/4 oz. grated lemon peel 1 piece grated lemon peel
6 fresh whole eggs 3 fresh whole eggs
7 1/2 lbs. boneless veal 3 lbs. boneless veal
12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder
5 lbs. regular pork trimmings 2 lbs. pork trimmings
Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients
are evenly distributed. Stuff into a 24/26mm lamb casing in size and made in links 4-6 inches long;
then hung on clean smoke sticks. Sausage should be placed into the cooker or water and cooked until
the internal temperature reaches 152ºF. (Be sure the water temperature is not above 165ºF.) Place
www.stuffers.com 23 Contents on pages 2, 3, and 4
Bockwurst (veal, cont’d)
cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F.
and remove to cooler overnight.This sausage also can be frozen and cooked as it is needed. Bockwurst
also is made as a very fine-textured sausage (emulsified) is the Western New York area. It is very popular
at Easter time and also under the name of “white hot dogs.â€
19 lb. lean meat 3 eggs
6 lb. pork or beef fat 2 tablespoons sugar
3/4 cup nonfat dry milk 5 tablespoons onion powder
3/4 cup salt 4 tablespoons ground white pepper
2 qt. cold water 1 tablespoon ground mace
1 tablespoon ground ginger
Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1-inch) plate. Season by sprinkling
the ingredients over the meat and hand mix. Grind through a 1/8-inch plate.Mix 6 minutes and stuff
into hog casings. Cook in water at 170F or at 185F in the smokehouse until the internal temperature of
the sausage reaches 152ºF. Immediately place the sausage in cold water until the internal temperature is
100ºF. Rinse briefly with hot water to remove grease.Allow to dry about 1 hour at room temperature.
Store in the refrigerator.
This product may be cooked from the fresh state without first heating in 170º Fahrenheit water if desired.
www.stuffers.com 22 Contents on pages 2, 3, and 4
Bockwurst (veal)
INGREDIENTS FOR 25 LBS. INGREDIENTS FOR 10 LBS.
1 quart of whole milk 1 pint whole milk
8 ozs. salt 6 tbsp. salt
2 ozs. powdered dextrose 2 tbsp. powdered dextrose
1/4 oz. mace 1 tbsp. mace
1/2 oz. ground celery 1 tbsp. ground celery
1 oz. onion powder 4 tbsp. onion powder
1 oz. ground white pepper 1 tbsp. ground white pepper
1 bunch fresh chives 6 pcs. chives or green onions
or green onions chopped chopped
1/4 oz. chopped parsley 6 pcs. chopped parsley
1/4 oz. grated lemon peel 1 piece grated lemon peel
6 fresh whole eggs 3 fresh whole eggs
7 1/2 lbs. boneless veal 3 lbs. boneless veal
12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder
5 lbs. regular pork trimmings 2 lbs. pork trimmings
Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients
are evenly distributed. Stuff into a 24/26mm lamb casing in size and made in links 4-6 inches long;
then hung on clean smoke sticks. Sausage should be placed into the cooker or water and cooked until
the internal temperature reaches 152ºF. (Be sure the water temperature is not above 165ºF.) Place
www.stuffers.com 23 Contents on pages 2, 3, and 4
Bockwurst (veal, cont’d)
cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F.
and remove to cooler overnight.This sausage also can be frozen and cooked as it is needed. Bockwurst
also is made as a very fine-textured sausage (emulsified) is the Western New York area. It is very popular
at Easter time and also under the name of “white hot dogs.â€
