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Bockwurst Sausage #2

25-lbs ground pork, fine grind
3/4-cup nonfat dry milk
3/4-cup salt
2-quarts cold water
2-tbsp sugar
5-tbsp onion powder
4-tbsp ground white pepper
1-tbsp ground mace
1-tbsp ground ginger

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.



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