[Earl]

Ami,
I was stationed just outside Mainz from '64 to '66. I ate my share of wurst and brotchen and washed down with a flip-top [dcarch :-).

Cottonpicker, favorite way is to eat with a roll and mustard such as Löwensenf Classic Hot Dusseldorfer Mustard (Red Label).

Here's the recipe I used, from Luchow's German Cookbook
German Homemade Bockwurst
Veal and Pork Sausage.

2 lbs veal
1 1/2 lbs pork shoulder
1 lb pork suet [I use 2 1/2 lbs of shoulder total pork]
1 pint heavy cream
3 tablespoons minced chives
1 onion, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon mace
1/4 teaspoon grated nutmeg
sheep casings, washed and dried

1. Grind veal and pork 3 times.
2. Chop suet fine.
3. Combine the meat with suet, cream, chives, onion, and seasonings.
4. Mix smoothly.
5. Stuff into sheep casings.
6. Tie in 4 or 5-inch lengths.
7. Cover with hot water.
8. Bring to a boil, then lower and heat and simmer 15 minutes.
9. Serves 10 or more.