German Homemade Bockwurst - cooking recipe

Ingredients

2 lbs veal
1 1/2 lbs pork shoulder
1 lb pork suet
1 pint heavy cream
3 tablespoons minced chives
1 onion, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon mace
1/4 teaspoon grated nutmeg
sheep casing, washed and dried

Preparation

Grind veal and pork 3 times.
Chop suet fine.
Combine the meat with suet, cream, chives, onion, and seasonings.
Mix smoothly.
Stuff into sheep casings.
Tie in 4 or 5-inch lengths.
Cover with hot water.
Bring to a boil, then lower and heat and simmer 15 minutes.
Serves 10 or more.
Luchow's German Cookbook.