Bockwurst

• 5 pounds veal
• 1/4 cup chives
• 1 tablespoon salt
• 2 teaspoons sage
• 2 teaspoons white pepper
• 1 1/2 teaspoons sugar
• 1 teaspoon mace ground
• 1 teaspoon cloves, ground
• 3 lemon extract
• 3 large eggs
• 1 cup cream heavy
• 1 x sausage casing

1. Use veal shoulder or trimmings.
2. Work veal twice through fine blade of grinder and add to large bowl.
3. Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat.
4. Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl.
5. Fill casings with mixture and tie or twist into 5-6" lengths.
6. Bring kettle of heavily salted water to boil.
7. Lower in sausages, preferably in wire basket, and simmer very gently 2 to 3 minutes.
8. Let cool in water, then drain.
9. Store in refrigerator for up to 2 days.
10. To serve: simmer in water for 10 to 15 minutes, drain and serve with bread and butter with sweet mustard as a seasoning.
11. Several types of sausages are easy to make at home.
12. Casings can be found in specialty meat markets and are traditionally made of animal intestines.
13. Saltpeter (remember that from your military mess days?)
14. is used as a preservative in some sausages and is available in drugstores.
15. Fresh sausages do not keep well and should be used in a few days.
16. The more spice, salt and saltpeter they contain means a longer storage time for the sausage.

veal, chives, salt, sage, white pepper, sugar, mace ground, lemon, eggs, cream heavy, sausage casing

Taken from recipeland.com/recipe/v/bockwurst-5620 (may not work)