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Bockwurst Sausage
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  • Difficulty: Easy
  • Total Time: 45 Min plus cooling and drying time
  • When to Prep: Ahead
  • Cook Time: 12-15 Min
  • Yields: 2-1/2 Lbs.
Bockwurst Sausage

Bockwurst is German white sausage made of pork and veal. White pepper, nutmeg (or mace) and lemon flavor are typical ingredients. Bockwurst was sold in Berlin and Bavaria already 200 years ago.

Project from the Wedliny Domowe

What you need

Meats

Pork          500 g (1.10 lbs.)
Veal          300 g (0.66 lbs.)
Pork fat     200 g 0.44 lbs.


Ingredients per 1000g (1 kg) of meat (2.54 Lbs)

Salt 18 g / 1 Tbs.
White pepper 3.0 g / 1½ tsp.
Ginger, ground 0.5 g / ⅓ tsp.
Onion powder 2.0 g / 1 tsp
Nutmeg 0.5 g / 1/4 tsp
Grated lemon peel ¼ lemon
Egg white 1
Whole milk 90 ml / 3 oz, fluid

Instructions

  • Grind meat through 3/16” plate (3 mm).
  • Beat egg white.
  • Add to the processor ground meats, milk and all ingredients and emulsify.
  • Stuff into 28-32 mm hog casings forming 4” (10 cm) links.
  • Keep in a refrigerator or freeze for later. OR
  • Cook in water at 80º C (176º F) 30 min. Keep refrigerated or freeze for later use.

Notes:
Eggs are used to bind everything together.
Instead of whole milk you may use 40 g (1.4 oz) of non fat dry milk. Non fat dry milk has good binding properties.
One piece of chopped scallions or chives may be added.
Grate the outside of the lemon only, not the inner white skin.

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