Bockwurst

Name: Bockwurst
Yield: 1 kg green weight
Cuisine: German
Ingredients: 500 g Pork; 300 g Veal; 200 g Pork fat; 18 g Salt; 90 g Whole milk; 3 g White pepper; 0.5 g Ginger, ground; 2 g Onion powder; 0.5 g Nutmeg; 33 g Egg white beaten, about 1 large egg white per kg; 1.5 g Lemon zest grated, about 1/4 lemon per kg

🌭 Sausage Cooked Germany Beginner

By Christopher James

Region

Berlin/Bavaria

Lean / Fat

80/20

Casing

Hog 30mm

Curing salt

None

Ingredients

Batch size

Total meat plus fat. Everything below rescales.

Meat & Fat

Pork —

Veal —

Pork fat —

Cure & Seasoning

Salt —

Whole milk (added) —

White pepper —

Ginger, ground —

Onion powder —

Nutmeg —

Egg white beaten, about 1 large egg white per kg —

Lemon zest grated, about 1/4 lemon per kg —

Cure Safety

No curing salt in this one. Keep it refrigerated and cook it through.

Equipment

A grinder A sausage stuffer

Egg white and milk are worked into the finely ground meats until the batter pales and tightens, and keeping everything under 4C is what stops that emulsion breaking later. The links poach at 80C rather than boiling, which holds the texture smooth and delicate. With no cure in the mix they want eating or freezing quickly.

How To Apply It

Grind the pork, veal and pork fat together through a fine plate, then work in the beaten egg white, milk and dry seasonings until the mix binds and lightens in color. Keep the batter cold throughout to protect the emulsion.

Instructions

Grind Plate 3 mm (pork, veal, fat)

Grind all meats together through a fine plate for the smooth Bockwurst texture.

Mix Time 5 min Temperature up to 4°C

Emulsify the ground meats with milk, beaten egg white and the seasonings until the batter is pale and tight. Keep everything cold to avoid fat smear.

Stuff

Stuff into hog casings and twist into 10 cm links.

Cook Internal temp 68°C Time 30 min Temperature 80°C

Poach gently in 80C water for 30 minutes rather than boiling, to keep the emulsion from breaking.

Cool Temperature up to 4°C

Cool quickly and refrigerate, or freeze for later use.

Then What

Stuff into hog casings and twist into links. Either poach at 80C for 30 minutes until the center reaches 68C, chill quickly and refrigerate for up to 3 to 4 days, or keep the links raw in the fridge for no more than 1 to 2 days (or freeze) and cook them to 68 to 71C before eating. There is no cure, so nothing extends the shelf life.

About This Recipe

Bockwurst is a German scalded sausage of veal and pork, long associated with Berlin and Bavaria. Most commercial bockwurst is cured and lightly smoked; this pale, uncured version skips both, so it is poached and eaten within days or frozen.

Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Bockwurst - meatsandsausages.com; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.

Rate this recipe

Comments

No comments yet. Be the first to share your thoughts.