Bockwurst Sausage #2

By á-58

Ingredients

• 8.5 lbs ground pork, fine grind
• 1/4-cup nonfat dry milk
• 1/4-cup salt
• 1 1/3 cups cold water
• 1 egg
• 2 teaspoons sugar
• 5 teaspoons onion powder
• 4 teaspoons ground white pepper
• 1 teaspoons ground mace
• 1 teaspoons ground ginger

Preparation

Step 1

Combine all ingredients, mix well & stuff into hog casing

Cook in water at 170 F or at 185 F in the smokehouse until the internal temperature of the sausage reaches 152 F

Immediately place the sausage in cold water until the internal temperature is 100 F

Rinse briefly with hot water to remove grease

Allow to dry about 1 hour at room temperature

Store in the refrigerator.