Swiss Bockwurst

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Course: Various Main Dishes
Cuisine: Swiss
Yield:

Swiss Bockwurst ingredients

Sausage casings
1 lb Veal
1⁄4 lb pork fat
1⁄4 c Onions
1 c Milk
1 Eggs
3⁄4 t Ground cloves
1⁄2 t Freshly ground white pepper
2 t flat-leaf parsley
1⁄2 t Salt

Cooking Swiss Bockwurst

1. Soak the casings well in several changes of water.
2. Check for leaks and rinse inside of casings.
3. Allow to dry slightly.
4. Chill the veal and pork fat thoroughly.
5. Using the small grinder disc, grind the veal and pork fat separately.
6. Add the onions, milk, eggs, cloves, pepper, and salt-mix well pass through the grinder again.
7. Stuff loosely into the casings.
8. Twist off into 3-4 inch links.
9. Prick with a skewer to allow air to escape.
10. Simmeri for 30 minutes or refrigerate for up to 2 days.