Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Bockwurst

Print this Recipe    Bockwurst

Chicken Bockwurst
Yield: 10 servings

3 feet small or medium casings
1 1/2 pounds boneless chicken breast and thigh meat, cubed
1/4 pound pork fat, cubed
1/4 cup finely minced onion
1 cup milk
1 egg
1 1/4 teaspoons salt
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
1 tablespoon finely chopped fresh parsley

Follow directions to prepare casings for stuffing.

Put chicken breast, thigh meat, and pork fat through meat grinder
using the fine blade, or fit food processor with steel blade, and
process until pureed.

Add onion, milk, egg, salt, cloves, nutmeg, pepper, and parsley to
the meat, and mix well.

Put mixture through meat grinder again, or process until mixture
is finely ground.

Stuff mixture into casings according to basic directions for stuffing
sausages.

Twist off to make 3- to 4-inch links. Sausages may be poached
according to basic directions for poaching fresh sausages and
broiled in butter according to directions to brown fresh, poached
sausages, or may be kept refrigerated for up to 2 days. Freeze for
longer storage.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.