Bockwurst (veal Sausage)

German in origin, this sausage is pale in color before being cooked and becomes tan coloured after being cooked. Indicative of its light colouring when made fresh, bockwurst is also known as Weisswurst, translated to mean white sausage.

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1 kg. veal
1/8 cup chives
1 tsp. sage
1 tsp. salt
1 tsp. white pepper
3/4 tsp. sugar
1/2 tsp. mace, ground
1/2 tsp. cloves, ground
1 tsp. lemon zest
2 eggs
1/2 cup whole cream
Work veal twice through fine blade of grinder and add to large bowl. Sprinkle chives, salt, sage, pepper, sugar, mace, cloves, and lemon zest over the ground meat.
Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl.
Fill casings with mixture and tie or twist into 5″ to 6″ lengths.
Bring kettle of heavily salted water to boil. Lower in sausages, preferably in wire basket, and simmer very gently 2 to 3 minutes. Let cool in water, then drain. Alternatively can be lightly smoked.
Store in refrigerator for up to 2 days.
To serve, simmer in water for 10 to 15 minutes, drain and serve with sweet mustard as a seasoning.
In addition to boiling, it can be fried or grilled, cooking it on all sides until golden brown. If fried or grilled, slit the casing in several locations to allow the casing to expand so it cooks without breaking apart.
This entry was posted in Charcuterie, Sausage, Veal. Bookmark the permalink.

3 Responses to Bockwurst (veal Sausage)

  1. Pingback: 2010 in review | Nungkys Man

  2. John Arcuicci says:

    Good day Chef, what kind of casings are you using for the above reciepe?
    Regards,Chef John Arcuicci

    • Hello John,

      Thanks for the compliment of calling me chef, but I am purely an amateur, who cooks for the pleasure of family and friends!

      The casings I use mostly are lamb casings, they are available in a range of diameters, but being natural they do vary by the individual shank.

      With sausages that are cooked as part of the manufacturing process, such as weisswurst, bockwurst, and all the emulsified sausages such as weiners and hotdog sausages, it is essential to use natural skins, or plastic tubing, and then remove the plastic if you want skinless, the collagen skins available on the market will stretch and break if immersed in boiling water.

      Best Regards,

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