Homemade German Bockwurst Sausage

Ingredients

• 500g (1.1 lb) veal, finely ground 500g (1.1 lb) veal, finely ground
• 500g (1.1 lb) pork, finely ground 500g (1.1 lb) pork, finely ground
• 100g (3.5 oz) bacon, finely chopped 100g (3.5 oz) bacon, finely chopped
• 100g (3.5 oz) ice-cold water 100g (3.5 oz) ice-cold water
• 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped fresh chives
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground mace 1 teaspoon ground mace
• 1 teaspoon salt 1 teaspoon salt
• Natural hog casings for stuffing Natural hog casings for stuffing

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 28g (total), 10g (saturated)
• Carbohydrates: 2g (total), 0g (sugars)
• Protein: 22g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the veal, pork, bacon, parsley, chives, white pepper, nutmeg, ginger, mace, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Slowly add the ice-cold water to the mixture while continuing to mix. This will help keep the sausage moist and tender.
3. 3.
   Prepare the natural hog casings by rinsing them thoroughly under cold water. Soak them in warm water for about 30 minutes to soften.
4. 4.
   Attach a sausage stuffer to a meat grinder or use a sausage stuffer machine. Stuff the sausage mixture into the casings, making links of desired length.
5. 5.
   Twist the sausages at regular intervals to create individual links. Prick any air bubbles that may have formed using a sterilized needle.
6. 6.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the simmering water and cook for about 20 minutes.
7. 7.
   Once cooked, remove the sausages from the water and let them cool slightly. They can now be grilled, pan-fried, or stored in the refrigerator for later use.

Treat your ingredients with care...

• Veal — Ensure the veal is finely ground to achieve a smooth texture in the sausage.
• Bacon — Use high-quality bacon with a good balance of fat and meat for added flavor.
• Natural hog casings — Soak the casings in warm water to make them pliable and easier to work with.

Tips & Tricks

• For a smokier flavor, you can add a teaspoon of smoked paprika to the sausage mixture.
• To enhance the juiciness, you can add a tablespoon of cold beer to the mixture.
• If you don't have access to natural hog casings, you can shape the sausage mixture into patties and cook them as Bockwurst burgers.
• Serve the Bockwurst with traditional German sides like sauerkraut, mustard, and pretzels for an authentic experience.
• Leftover Bockwurst can be sliced and added to soups, stews, or salads for an extra burst of flavor.

Serving advice

Serve the Bockwurst hot off the grill or pan-fried, accompanied by a generous dollop of mustard and a side of sauerkraut. Pair it with freshly baked pretzels for a complete German culinary experience.

Presentation advice

Arrange the Bockwurst on a platter, showcasing their plumpness and golden-brown color. Garnish with fresh parsley or chives for a touch of greenery. Serve with the sides neatly arranged for an appetizing presentation.