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Weisswurst (Bockwurst) Just In Time for Oktoberfest!

post #1 of 6
Thread Starter 
For anyone wanting to have an authentic German sausage for Oktoberfest here is one I found...

Weisswurst (Bockwurst)


from Germany
  • 5 lbs. veal
  • 1 oz. ground mustard seed
  • 5 lbs. lean pork butts
  • 1 Tbsp. ground white pepper
  • 3-1/2 ozs. non-fat dry milk
  • 1 tsp. ground celery seeds
  • 3-1/2 ozs. salt
  • 1 tsp. mace
  • 3-1/2 ozs. soy protein concentrate
  • 1 oz. powdered dextrose
  • 1 tsp. onion powder
  • 1 qt. ice water
  • 1 tsp. dry parsley
Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients except the water and mix thoroughly until evenly distributed. Place the meat in the food processor, adding the water as you go along. This will help emulsify the meat.


Stuff into a 32-35mm hog casing and make into 5" to 6" links. Place into 160°F water and cook until an internal temperature of 150°F is attained. Then shower the sausage with cool water until the internal temperature falls to 75°F. Place in cooler overnight before using.


Grill or fry these brats until browned. For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour. Brown the sausage in a skillet to which you have added vegetable oil.


Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.
post #2 of 6
Looks interesting is there any cure added?
post #3 of 6
Thread Starter 
No this is a fresh sausage like a bratwurst.
post #4 of 6
Hmm ok but I cured my brats biggrin.gif

Duh glad I reread this now I see they aren't smoked biggrin.gif Its late no sleep
post #5 of 6
Thanks for posting this Paul, I haven't made them in years. Maybe I'll do some up this week if the bank will float me a loan for the veal :)
post #6 of 6
I didn't know that there was veal in sausage but I didn't know alot of things till I came here. Sound good and I let you know how the real german sausage taste and I hope to bring some to the gathering at Jerry's upon our arrvial.
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