Bockwurst
Submitted by katheekozell
Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
40 minMaking sausage at home sounds intimidating until you actually do it. Then it just feels like a really satisfying afternoon project.
Bockwurst is a traditional German veal sausage, pale and delicate, seasoned with a refined mix of chives, sage, mace, ground cloves, white pepper, and a touch of lemon extract.
The veal gets ground twice through a fine blade, then beaten with eggs and heavy cream until the mixture is smooth and pulls away from the bowl. Stuff it into natural casings, poach gently, and you’ve got fresh sausages ready for the fridge.
Serve them simmered in water with bread, butter, and sweet mustard. That’s the German way.
Chef Tips
- Grind the veal twice through the fine blade. A single pass leaves the texture too coarse for proper bockwurst.
- Poach at a bare simmer, never a rolling boil. High heat will burst the casings.
- Natural casings are available at specialty butcher shops. Rinse them thoroughly before stuffing.
- These sausages are best within two days. They’re fresh, not cured, so treat them like any perishable meat.
Ingredients
Directions
Use veal shoulder or trimmings.
Work veal twice through fine blade of grinder and add to large bowl.
Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat.
Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl.
Fill casings with mixture and tie or twist into 5-6” lengths.
Bring kettle of heavily salted water to boil.
Lower in sausages, preferably in wire basket, and simmer very gently 2 to 3 minutes.
Let cool in water, then drain.
Store in refrigerator for up to 2 days.
To serve: simmer in water for 10 to 15 minutes, drain and serve with bread and butter with sweet mustard as a seasoning.
Several types of sausages are easy to make at home.
Casings can be found in specialty meat markets and are traditionally made of animal intestines.
Saltpeter (remember that from your military mess days?) is used as a preservative in some sausages and is available in drugstores.
Fresh sausages do not keep well and should be used in a few days.
The more spice, salt and saltpeter they contain means a longer storage time for the sausage.
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