Next up: Homemade Bockwurst and Garlic sausage

Discussion in 'Sausage' started by couger78, May 15, 2011.

  1. couger78

    couger78 Smoking Fanatic

    After having success my first sausage-making with the italian, I looked forward to making more this weekend.

    This time: Bockwurst—a family favorite in the past so there was much noise for me to create something 'as good as' the store-bought versions.... :eek:

    This was a bit more complicated than the italians I made. These use two meats, needed to be emulsified before stuffed, and had to be poached before stored. 7 pound of pork and 3 pounds of veal =10 pounds Fine ground and spices added. In 2-pound batches in the food processor, I wound up with a big pile of emulsified goodness... ;D


    Loaded the Kirby cannon with 10 pounds of the filling & used 32-35mm hog casings. here they are freshly stuffed. They already smell great (chives, mace, onion)...


    I then took a large turkey roaster (both top & bottom) on the stovetop and half-filled them with water. Lightly 'poached' all the links while keeping the water temp approximately 165-170° until the IT on the links was the same. Then they were cooled in an ice bath once they reached temp.



    Taster's opinions & verdict: a mild sausage with hints of chive, 'nutmeg' (mace), onion. Goes absolutely great with a good german mustard, dijon, or even basic yellow. Thumbs up from all around. More work than anticipated, but the results are a treat!

    Next in line: Garlic Sausages!

    Pulled a large head of fresh garlic from the garden:


    Plus I still had about 7-10 pound of pork to grind & use. Fresh garlic packs a flavor-whallop—it sneaks up on you at first then you realize, "I'm gonna be tasting this all day!"  :D

    For the sausage, flavorings included, beside 3+ tablespoons of chopped garlic, white wine (1.5 cups,), coriander, nutmeg, white pepper, salt, sugar, onion powder. I ran out of hog casings with the bockwurst, so I wound up using collagen casing (32mm) for the first time.

    Eazy-peezy compared to the bocks with plenty of garlic to keep the vampires away!


    Last edited: May 15, 2011
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Those look great. Sausage is something I haven't even come close to mastering. And I've never heard of Bockwurst! And I'm mostly German (oh, the shame!)!!!!

    Really nice work! Where does the smoke come in? When you prep them for consumption (seeing as they are already cooked)?
  3. fpnmf

    fpnmf Smoking Guru OTBS Member


  4. couger78

    couger78 Smoking Fanatic

    Since these are fresh sausages, no smoke involved. I could grill them over coals for a 'bbq' vibe—but these are so mild I think any smoke will overwhelm the flavors of the sausage.

    My sons simply fry them whole with a bit of water (for steam) at first & brown em a bit before eating. Or you can simply heat them up in pan with a little dark beer....[​IMG]

    Last edited: May 15, 2011
  5. fife

    fife Master of the Pit

  6. venture

    venture Smoking Guru OTBS Member

    Looking good Kevin.  I see you have some quality equipment, too.  I made my first emulsified sausage a few weeks ago, and, I agree that it is a lot of work.  But fun too, especially when it turns out well.

    Good luck and good smoking.
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking sausage.
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    They both look outstanding Kevin! you're a natural at sausage making.
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    good work
  10. nice work couger 
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking sausage Couger!
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    I will PM you my address....

    [​IMG]    [​IMG]
  13. couger78

    couger78 Smoking Fanatic

    Action shot! Another reason it's best not to see how sausage is made....[​IMG]

    Makin' a meat pile....

  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice sausages Cougar...
  15. couger78

    couger78 Smoking Fanatic

    Got to try some of the bockwurst for lunch today. [​IMG]

    A couple of the 'baby' links fresh outta the pan & steaming....

    Last edited: May 18, 2011
  16. In Germany bockwurst is quite often smoked. What brand of mach do you use for emulsifieing? And is it gear driven or belt??

    Man them pictures make me hungry.
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks even better cooked & sliced!
  18. roller

    roller Smoking Guru SMF Premier Member

    You nailed it...
  19. couger78

    couger78 Smoking Fanatic

    Used a Hamilton Beach processor (you can see it in the background in the first 'meat pile' photo). It handles about 2 lbs at a time comfortably & is gear-driven, according to what i could find at the HB site. If I were planning on doing a lot of emulsifying (which i do), I plan on upgrading this older unit to one more powerful & larger capacity like this one:

  20. Thanx for the info on the processor. I do believe i have one of them in my storage shed. Time to go searching.

Share This Page