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.... :o
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.
Post-bath:
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!
Kevin
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.... :o
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.
Post-bath:
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!
Kevin
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