Howdy folks.. was just checking out Couger78's Bockwurst thread from 2012; it got me thinking about the heavy cream. You don't really see heavy cream added to almost any other sausage recipes, so I am curious what effect it has in the Bockwurst. I would think it's similar to NFDM, but in most Bockwurst recipes (including Couger 78's), it calls for heavy cream AND NFDM, so it makes me think it actually adds something else.
Thoughts? Thanks all!