This weekend, I got a chance to make one of my family's favorite sausages: German Bockwurst. For those unfamiliar with this sausage, its a mild, non-smoked sausage made usually of a combination pork & veal. In the past I've even used chicken in place of veal with satisfactory results. Variations include using chive, lemon peel, nutmeg ,etc. In place of lemon peel, I'm using some encapsulated citric acid (ECA) to add some tang.
The recipe I'm using has the following ingredients:
The first grind: medium plate (4.5 mm) on the pork butt:
Five pounds all done!
To the pork, I add the other meat—in this case, 80/20 ground veal ($10/pound!
)
Before adding all the dry ingredients, I pulverized the NFDM until it was a smooth powder in a spice grinder. I've had NFDM clump up in batches I've made before when I left it in the coarser form. As a fine powder, it integrates evenly.
To the meat, all the dry ingredients are added— EXCEPT for the ECA, which will be added later.
Two cups of heavy cream is added to the mix:
My custom Meat-Mixer.....works plenty well for a batch this size!
About ten minutes later, a nice, even mix:
To achieve the desired a smooth final 'emulsified' texture, one can use a food processor & do batches. But I've found I can get quite good results by doing a second grind with a fine plate (3.0mm) and finish in considerably less time (and mess!) using this method.
Fine grind:
After the second grind, I add the ECA. Adding it too soon in the mixing process can adversely effect the texture of the final product:
All mixed and ready to stuff:
STUFFING: I'm using 32-35mm pork casings for these bocks. I decided to do one long rope and then carefully twist off the links. I have to be careful how tight I stuff when twisting later otherwise blow-outs will occur.
Since these are not smoked, I poached the whole 6 pound batch in my turkey roaster bath (165°) until the desired internal temp was reached. This took only about 30 minutes.
On the rack, drying & cooling:
Bockwurst, when cooked, takes on a light grey shade. No nitrates so pork goes grey rather than the pinkish hue.
These sausages can now be quickly grilled over charcoal/gas, or fried in a pan.
I was very happy with the results —few air bubbles, even & smooth texture, firm to the touch with a nice mouth-feel (not mushy!).
Distinct oniony and chive flavor, taste the ginger/mace spice a bit. Pleasantly mild.
Some fresh made bockwurst served up with my wife's special red cabbage & potato pancakes, home made applesauce, plus a good mustard....makes for a great meal!
Hope you found this interesting!
Kevin
The recipe I'm using has the following ingredients:
The first grind: medium plate (4.5 mm) on the pork butt:
Five pounds all done!
To the pork, I add the other meat—in this case, 80/20 ground veal ($10/pound!
Before adding all the dry ingredients, I pulverized the NFDM until it was a smooth powder in a spice grinder. I've had NFDM clump up in batches I've made before when I left it in the coarser form. As a fine powder, it integrates evenly.
To the meat, all the dry ingredients are added— EXCEPT for the ECA, which will be added later.
Two cups of heavy cream is added to the mix:
My custom Meat-Mixer.....works plenty well for a batch this size!
About ten minutes later, a nice, even mix:
To achieve the desired a smooth final 'emulsified' texture, one can use a food processor & do batches. But I've found I can get quite good results by doing a second grind with a fine plate (3.0mm) and finish in considerably less time (and mess!) using this method.
Fine grind:
After the second grind, I add the ECA. Adding it too soon in the mixing process can adversely effect the texture of the final product:
All mixed and ready to stuff:
STUFFING: I'm using 32-35mm pork casings for these bocks. I decided to do one long rope and then carefully twist off the links. I have to be careful how tight I stuff when twisting later otherwise blow-outs will occur.
Since these are not smoked, I poached the whole 6 pound batch in my turkey roaster bath (165°) until the desired internal temp was reached. This took only about 30 minutes.
On the rack, drying & cooling:
Bockwurst, when cooked, takes on a light grey shade. No nitrates so pork goes grey rather than the pinkish hue.
These sausages can now be quickly grilled over charcoal/gas, or fried in a pan.
I was very happy with the results —few air bubbles, even & smooth texture, firm to the touch with a nice mouth-feel (not mushy!).
Distinct oniony and chive flavor, taste the ginger/mace spice a bit. Pleasantly mild.
Some fresh made bockwurst served up with my wife's special red cabbage & potato pancakes, home made applesauce, plus a good mustard....makes for a great meal!
Hope you found this interesting!
Kevin
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