German Homemade Bockwurst
Craft the ultimate German culinary experience with this traditional Homemade Bockwurst recipe, a savory sausage crafted from a delicate blend of ground veal and pork. Perfectly seasoned with white pepper, paprika, mace, and a hint of lemon zest, this iconic German sausage is further enriched with heavy cream for a luxuriously smooth texture. Prepared with precision, from chilling the ingredients to poaching the sausages in gently simmering water, this recipe ensures unparalleled flavor and quality. Whether served with tangy mustard, crusty bread rolls, or classic sauerkraut, these tender, flavorful Bockwurst links are a must-try for lovers of authentic German cuisine. Impress at your next gathering or meal with these homemade sausages that celebrate heritage and craftsmanship.
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Recipe Information
Ingredients
- 500 grams Ground veal
- 500 grams Ground pork
- 200 grams Ice cubes or crushed ice
- 100 ml Heavy cream
- 18 grams Salt
- 4 grams White pepper, ground
- 3 grams Paprika
- 1.5 grams Ground mace
- 1.5 grams Ground ginger
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 pack Pork sausage casings
Instructions
Ensure all meat, equipment, and ingredients are chilled before starting. This helps keep the meat mixture smooth and prevents fat separation during processing.
Soak the pork sausage casings in warm water as per the package instructions. Flush the insides with water to remove any excess salt.
Cut the veal and pork into small cubes if not already ground. Pass the veal, pork, and ice cubes through a meat grinder set to a fine grind.
Transfer the ground meat to a food processor. Blend in small batches to maintain proper texture, adding the chilled heavy cream gradually to create a smooth emulsion.
Add the salt, white pepper, paprika, ground mace, ground ginger, lemon zest, and chopped parsley to the mixture. Pulse briefly in the food processor to distribute the seasoning evenly.
Before stuffing the sausage casings, fry a small patty of the meat mixture to test the seasoning. Adjust salt and spices if needed.
Using a sausage stuffer, carefully fill the soaked casings with the meat mixture, being mindful not to overfill. Twist the sausages into links of your desired length.
To cook, bring a large pot of water to a gentle simmer (approximately 80°C/175°F). Add the sausages and poach gently for 15-20 minutes until cooked through. Avoid boiling, as this might cause the sausages to burst.
Optional: After poaching, the sausages can be pan-fried or grilled lightly for added flavor and color before serving.
Serve your homemade Bockwurst with mustard, fresh bread rolls, sauerkraut, or potato salad for an authentic German meal.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 13531 mg | 588% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.8 g | ||
| Protein | 292.8 g | 586% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 241 mg | 19% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3178 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
