She Strengthens

Crafting the Perfect Bockwurst: A German Sausage Tradition

Understanding Bockwurst

Bockwurst, a traditional German sausage, is a flavorful and delicate variation of the classic bratwurst. Made with a larger proportion of veal than pork, it’s flavored with chives and ground cloves, giving it a unique taste profile. Typically served with bock beer in the spring, bockwurst has become a staple at Oktoberfest celebrations.

Selecting the Right Ingredients

To create authentic bockwurst, it’s essential to choose the right type of veal. Opt for milk-fed veal from calves 12 weeks or younger, which will provide the best flavor and texture. Additionally, you’ll need pork shoulder, pork fat, white onion, chives, Italian parsley, kosher salt, ground clove, white pepper, whole milk, and eggs.

Preparing the Casing

Begin by preparing the hog casings. Cut 10 feet of casing, and if packed in salt, rinse thoroughly. Soak the casings in tepid water for 30 minutes, then discard the water and soak again for another 30 minutes. This step ensures the casings are clean and pliable.

Crafting the Filling

To make the filling, place a baking sheet, mixing bowls, and grinder attachment in the freezer until very cold. Trim the veal and pork shoulders of excess fat, gristle, and tendons, then cut into 1-inch pieces. Mix the meat evenly and arrange it on the frozen baking sheet. Place the sheet in the freezer until the meat is stiff but not frozen solid.

Grinding and Mixing the Meat

Attach the frozen grinder attachment to the mixer and grind the meat in batches, pushing the chilled meat to one side of the baking sheet. Grind the meat until it easily passes through the auger and grinding plate. Arrange the ground meat in an even layer and place it back in the freezer until stiff but not frozen solid.

Adding Spices and Mixing

Mix the spices, including chives, parsley, kosher salt, ground clove, and white pepper, in a medium bowl. Sprinkle the spice mixture evenly over the ground meat and grind half of the meat mixture into a frozen bowl. Repeat the process with the remaining meat mixture.

Aging and Stuffing the Sausages

To age the sausages, mix the filling until the fat is well incorporated and the mixture appears sticky. Transfer the filling to a frozen bowl and place it in the freezer. Check the meat mixture for proper seasoning by forming a small patty and pan-frying until cooked through. Add additional seasoning as desired.

Stuffing the Casing

Attach the cleaned, chilled grinder attachment fitted with the large stuffer tube to the mixer. Moisten the stuffer tube with water and feed the casing onto the tube, leaving a few inches of slack. Begin stuffing the casing with golf-ball-sized handfuls of filling, making sure to pack the casing firmly but not too tightly. Leave enough room for sectioning off the sausages.

Twisting and Cutting the Links

Once the casing is filled, pinch the sausage about every 5 inches to demarcate the links. Twist the first and third links in the same direction about three times, continuing until all links are sectioned off. Cut the sausage links with kitchen scissors at the twisted joints.

Aging and Cooking the Sausages

Refrigerate the sausages in a single layer covered with plastic wrap or in an airtight container. Let them age at least 2 to 3 hours before cooking and eating. Use fresh refrigerated sausages within 3 days, or freeze sausages individually wrapped in plastic for 2 to 3 months. Cook the sausages by roasting at 450°F for 15 to 20 minutes or pan-frying over medium heat for 20 to 25 minutes.

By following these steps and using high-quality ingredients, you’ll be able to craft delicious bockwurst sausages that will impress your friends and family. Prost!