Bockwurst

Bockwurst is a traditional German sausage made from finely ground veal and pork, seasoned with a blend of spices.

Ingredients - Serves 4

In a large mixing bowl, combine the veal, pork, ice water, salt, white pepper, nutmeg, ginger, mace, and parsley. Mix well until all the ingredients are evenly incorporated.
Prepare the natural casings by rinsing them thoroughly under cold water. Place one end of the casing on a sausage stuffer or sausage-making attachment.
Stuff the casing with the meat mixture, making sure to fill it evenly and avoiding any air pockets. Twist the filled casing into individual sausages, about 4-5 inches in length.
Bring a large pot of water to a gentle simmer. Carefully add the bockwurst sausages and cook for about 15 minutes, or until they are fully cooked and firm to the touch.
Remove the bockwurst from the water and let them cool slightly before serving. They can be enjoyed on their own or served in a bun with mustard and sauerkraut.