HOW TO MAKE FINE QUALITY BOCKWURST
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
BOCKWURST
First:—Take 45 pounds Beef, 20 pounds Veal, 20 pounds Lean Pork, 5 pounds Pork Back Fat (Speck).
Second:—The Meat should all be chopped very fine except the Speck, which should first be cut into small cubes and then added to the rest of the Meat when it is partly chopped so that small cubes of fat will show in the Sausage.
Third:—While chopping, add the following:
Bull-Meat-Brand Sausage Binder in percentage proportion of cereal as allowed by your State Pure Food Law.
½ lb. of Freeze-Em-Pickle.
¾ lb. “B” Condimentine.
1½ to 2 lbs. of Salt.
8 to 10 ozs. of Zanzibar-Brand Frankfurt Sausage Seasoning.
3 tablespoonfuls of very finely cut Chives.
6 heaping tablespoonfuls of finely chopped Parsley.
Sufficient artificial ice to keep the meat cool while grinding, added a little at a time.
Fourth:—When the meat is all cut up fine and properly mixed with the spice, it should be stuffed in Narrow Sheep Casings and turned off in links about 2½ inches long.
Fifth:—As a rule Bockwurst is sold without smoking, but it can be given a light smoke if desired.
Sixth:—To prepare Bockwurst for the table, it should be steamed five or six minutes in hot water.