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Bockwurst
Created by: Howcan Team
Ingredients
- 1 lb veal
- 1 lb pork
- 1/2 cup ice water
- 1/4 cup heavy cream
- 1/4 cup breadcrumbs
- 1 egg
- 1/2 tsp white pepper
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp mace
- 6 feet of hog casings
Instructions
- In a large bowl, combine 1 lb veal and 1 lb pork, both finely ground.
- Add 1/2 cup ice water, 1/4 cup heavy cream, 1/4 cup breadcrumbs, 1 egg, 1/2 tsp white pepper, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp mace to the bowl.
- Mix the ingredients thoroughly until well combined.
- Prepare the hog casings by rinsing them under cold water and soaking them in warm water for 30 minutes.
- Stuff the sausage mixture into the hog casings, twisting off into 6-inch links.
- Bring a large pot of water to a boil, then reduce the heat to a simmer.
- Carefully add the bockwurst to the water and poach for 10 minutes.
- Remove the bockwurst from the water and pat dry with paper towels.
- Grill or fry the bockwurst until browned and cooked through.
- Serve hot with mustard and sauerkraut. Enjoy!
Bockwurst is a traditional German sausage with a history dating back to the 19th century. Originating in the city of Frankfurt, it was traditionally made with a blend of pork and veal, flavored with salt, white pepper, and paprika. The sausage was then smoked over beechwood, giving it a distinctive flavor. Today, Bockwurst is enjoyed throughout Germany and has become popular in many other countries. Chefs and restaurants in regions like Bavaria and Berlin are known for their exceptional Bockwurst, often serving it with sauerkraut and mustard. The key to a great Bockwurst lies in the quality of the meat and the perfect balance of seasonings. For an authentic experience, seek out a German deli or butcher for the best version of this beloved sausage.
25 min
6
320 calories
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