Home-Cooked German Bockwurst Recipe

Ingredients

  • 1 Kilogram of veal shoulder or veal stew meat
  • 1/2 Cup of crushed ice
  • 1/4 Cup of chopped fresh parsley
  • 1 Tablespoon of kosher salt
  • 1 Teaspoon of ground white pepper
  • 1/2 Teaspoon of ground mace
  • 1/2 Teaspoon of ground nutmeg
  • 1/2 Teaspoon of ground celery seeds
  • 1/4 Teaspoon of ground ginger
  • 1/4 Teaspoon of ground cardamom
  • 10 Feet of hog casings, about 32 - 35mm diameter

Steps and instructions

  1. Begin by prepping your hog casings - they should be soaked in warm water for at least 30 minutes prior to use.
  2. Cut the veal into small cubes that can fit into your meat grinder.
  3. Place the veal cubes in the freezer for 30 minutes to firm them up before grinding.
  4. While the meat is in the freezer, combine the crushed ice, parsley, salt, pepper, mace, nutmeg, celery seeds, ginger, and cardamom in a bowl and mix well.
  5. Grind the veal through the coarse plate of your grinder into a large bowl set in a larger bowl of ice.
  6. Add the spice mixture to the ground veal and mix with your hands until well combined.
  7. Stuff the seasoned veal mixture into the casings, twisting off in 4-inch links.
  8. Bring a large pot of water to a simmer over medium-low heat. Add the sausages and cook until firm and cooked through, about 20 minutes.
  9. Using a slotted spoon, transfer the sausages to a platter. Let them cool down a bit before serving.

Tools for making

  • Meat Grinder - A meat grinder is needed to grind the veal for the bockwurst.
  • Bowl - A large bowl is needed to mix the spice mixture with the ground veal.
  • Hog Casings - Hog casings are used to stuff the seasoned veal mixture and form the sausages.
  • Pot - A large pot is required to simmer the sausages in water.
  • Slotted Spoon - A slotted spoon is needed to transfer the cooked sausages from the pot to a platter.

Recipe variations

  • Substitute veal with pork or chicken for a different flavor.
  • Experiment with different seasonings such as garlic, paprika, or coriander.
  • Add diced onions or minced garlic for added depth of flavor.
  • Try smoking the bockwurst for a smoky twist.
  • For a spicier version, add chili flakes or cayenne pepper to the spice mixture.
  • Make a vegetarian/vegan version using textured vegetable protein (TVP) or seitan instead of meat.
  • Serve the bockwurst in a crusty baguette as a delicious sausage sandwich.
  • Top the bockwurst with sauerkraut, caramelized onions, or mustard for added flavor.
  • For a healthier alternative, grill or bake the bockwurst instead of boiling.
  • Add grated cheese like cheddar or Swiss to the mixture for a cheesy bockwurst variation.

Recipe overview

Get ready to create your own delicious homemade Bockwurst sausages! This German delicacy typically features veal and a variety of flavorful spices, all encased in a natural hog casing. Making Bockwurst from scratch is a labor of love, but with this straightforward recipe, you'll be able to produce sausages with a depth of flavor that store-bought versions simply can't match. Expect to spend a bit of time prepping and grinding the veal, mixing in the spices, and stuffing the casings. But rest assured, your efforts will be rewarded when you simmer the sausages and the entire kitchen fills up with their delicious aroma. Enjoy your homemade Bockwurst hot off the stove, perhaps with a side of sauerkraut and a good German beer. Get ready to impress your family or guests with your sausage-making skills. Prost to a great meal!

Common questions

  1. Can I use a different type of meat instead of veal? Yes, you can substitute veal with pork or a combination of pork and beef if you prefer.
  2. Can I skip using hog casings? While hog casings are traditional for bockwurst, you can make smaller sausages without casings by shaping the mixture into patties or small links.
  3. How do I know when the sausages are cooked through? The sausages are cooked through when they reach an internal temperature of 160°F (71°C) or when they are firm to the touch.
  4. Can I freeze the bockwurst? Yes, you can freeze the bockwurst for up to three months. Simply place them in a freezer-safe container or bag, making sure to separate the links with parchment paper to prevent sticking.
  5. What are some serving suggestions for bockwurst? Bockwurst is traditionally served with mustard, sauerkraut, and crusty bread. It can also be enjoyed in a bun like a hot dog, or sliced and added to soups or stews.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting board is essential for prepping the ingredients and trimming the veal.
  • Meat Grinder - You will need a meat grinder to grind the veal into a fine consistency.
  • Mixing Bowl - A large mixing bowl is needed to combine the ground veal with the spice mixture.
  • Sausage Stuffer - A sausage stuffer is required to stuff the seasoned veal mixture into the casings.
  • Large Pot - A large pot is needed to simmer the sausages in water until they are cooked through.
  • Slotted Spoon - A slotted spoon is useful for transferring the cooked sausages from the pot to a platter.

Origin stories

The Bockwurst, a staple in German cuisine, has an amusing origin story that is deeply rooted in Berlin's food culture. It was allegedly invented in 1889 by one R. Scholtz of Berlin. The tale goes that it was on the first day of Spring, Scholtz found himself running out of his regular bratwurst at his thriving pub, much to the consternation of his numerous customers. In a moment of sheer culinary innovation, he used the ingredients he had on hand: veal, fresh herbs, and a white casing, instead of the usual pork and red casing. He decided to name this creation "bockwurst", in a nod to the bock beer that was traditionally brewed in the spring and was being served in copious amounts on that day. Little did he know, this emergency measure would bring forth a sausage variety that would become a beloved staple in German kitchens and Oktoberfest celebrations worldwide. The bockwurst, with its delicate flavour and hearty pairing with bock beer, is a perfect testament to Germany's rich and innovative culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.