Michigan State University Extension
Preserving Food Safely - 01600621
10/13/97

### BOCKWURST

        19 lb. lean meat

        6 lb. pork or beef fat

        3/4 cup nonfat dry milk

        3/4 cup salt

        2 qt. cold water

        3 eggs

        2 tablespoons sugar

        5 tablespoons onion powder

        4 tablespoons ground white pepper

        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 170 degrees Fahrenheit or at 185 degrees

    Fahrenheit
    in the smokehouse until the  internal temperature

    of
    the sausage  reaches 152 degrees Fahrenheit.  Immediately

    place
     the  sausage  in  cold   water   until  the  internal

    temperature
    is 100  degrees Fahrenheit.   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 degrees Fahrenheit water if desired.

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