Description
Bockwurst is classic white German sausage traditionally served for celebrations. This is my version made with turkey and pork and it is extremely easy to make!
Ingredients
- 1 pound Ground Turkey
- ½ pounds Ground Pork
- ½ cups Heavy Cream
- 1 Tablespoon Salt
- 1 teaspoon Ground White Pepper
- 1 teaspoon Mace
- 1 teaspoon Onion Powder
- ½ teaspoons Ground Ginger
- ½ teaspoons Grated Lemon Zest
Preparation
Combine all ingredients in a stand mixer on low for 2 minutes. Place mixture in the refrigerator for 30 minutes to chill.
Remove mixture from the refrigerator and stuff into 32 mm sausage casings, making 5-inch links.
Poach the sausage in 175ºF water for 20 minutes until an internal temperature of 165ºF is reached. Remove sausages from the poaching liquid and submerge in an ice bath for 5 minutes to stop the cooking process.
Serve with soft pretzels and mustard.
