Bockwurst

Ingredients

Natural casings

2-3 yards

Fresh parsley

2 tablespoons, finely chopped

Ground mace

1/2 teaspoon

Ground ginger

1/2 teaspoon

Ground nutmeg

1/4 teaspoon

White pepper

1 teaspoon

Salt

1 teaspoon

Ice water

1/2 cup

Ground pork

2 pounds

Ground veal

1 pound

Mustard (for serving)

to taste

Sauerkraut (for serving)

to taste

Instructions

1. In a large mixing bowl, combine the ground veal, ground pork, ice water, salt, white pepper, nutmeg, ginger, mace, and finely chopped parsley. Mix well until all the ingredients are evenly incorporated.
2. Prepare the natural casings by rinsing them thoroughly under cold water. Soak the casings in warm water for about 30 minutes to make them pliable.
3. Using a sausage stuffer or sausage-making attachment, place one end of the casing onto the nozzle. Carefully stuff the casing with the meat mixture, ensuring it is filled evenly without any air pockets. Twist the filled casing into individual sausages, about 4-5 inches long, tying off the ends securely.
4. Bring a large pot of water to a gentle simmer over medium heat. Carefully add the bockwurst sausages to the pot and cook for about 15 minutes, or until they are fully cooked and firm to the touch.
5. Once cooked, remove the bockwurst from the water and let them cool slightly. They can be enjoyed on their own or served in a bun with a generous dollop of mustard and a side of tangy sauerkraut.