A traditional German sausage with the world known fame for deliciousness is the one and only- Bockwurst. It is one of the sausages which is somewhat thin and served hot with cold bock beer, a roll, and mustard. This mouth-watering sausage is conventionally made from veal and pork along with some milk, eggs with the zest of chives and parsley and is flavoured with salt, white pepper, and paprika. The sausage is lightly smoked to add an irresistible flavor and is fried or grilled until golden-brown.
The name and fame of the sausage began back in 1827 in Bavaria, but an ‘urban legend’ who comes from Berlin implied that it was originally invented in 1889 by R.Scholtz, who was a restaurant owner from Berlin. The casing of the sausage are natural to add the flavor, are usually turkey or a horse or of course- a goat. Did you know Bock means goat in German? Before frying or cooking, the casing is split open from many sides to expand while cooking.
The two-way origin theory
If we go back in time, we can find that there are two different theories according to which Bockwurst was invented. The first theory starts back in 1827, Bavaria where the sausage was created by Benjamin Lowenthal. The other one was originated in 1889 by a restaurant owner- R.Scholtz. The name got famous when he served the sausages along with Bockbier in Berlin, and the tempting dish was cherished by everyone and termed it “Bockwurst”.
In the early 1900s, the rising fame of the sausage made variations with side-servings like mashed potatoes, gravies, mustard, and rolls.
Recipe
The sausage can be made with several types of veal available in the market. To make your Brockburst the best flavored and with a great texture, make sure to get the white, fine grains meat.
Number of Servings -10.
Preparation time- 1 hour 35 minutes (approx)
Ingredients:
- 3 meter (10 feet) moderate hog casings.
- 1 kg (approx 3 pounds) veal shoulder
- ½ kg pork fat
- ½ cup white onions (diced)
- ½ cup fresh chives (finely chopped)
- ½ cup fresh parsley (finely chopped)
- One teaspoon white pepper
- Salt to taste
- 2 cups cold milk
- Four large lightly beaten eggs.
Method:
- For casing:
Part the 3-meter casing by finding the end of it and cut it. Check whether the casings were packed in salt, if so then rinse thoroughly and then soak it in water for an approximately ½ hour. Repeat the process with fresh water for the next 1/2 hour. By doing this, the dirt and salts would be washed off thoroughly. In the meantime, start preparing the filling for the sausage.
- For filling
- Clean the shoulders of the veal and pork of any excess fat, tendons, glands, outer skin or vessels. Now, dice the veal, pork and fat of pork into 2.5 cms pieces and mix them all together. Arrange it evenly on a baking sheet and put it in the freezer and keep it for ½ to 1 hour until it becomes tight. (remember not to freeze it to solid, just make it stiff)
- As soon as the meat becomes tight, take it out and fix the frozen grinder attachment onto the mixer. Take the chilled meat on one side o the sheet. Put the mixer on the moderate speed and grind the meat little by little by taking it to the empty side. (The meat should be easily passed through gimlet and plate. If it seems to be sticky, remove the grinding attachment and clean off the excess tendons and fat that is probably settled on the plate) Then repeat the process of putting the grounded meat on a baking sheet and again set it into the freezer for another ½ hour. Also, put the attachment in the freezer.
- Mix the spices and put them aside.
- After the meat is ready again, attach the grinding plate to the mixer and smear the spice mix all over the meat and grind 50% of the meat again at moderate speed and place it into a bowl and again in the freezer.
- Take the other 50% of the meat to the stand mixer bowl.
- Now, put the frozen paddle attachment by disassembling the grinding attachment and put the mixer on low speed put the stand bowl containing half of the meat. Slowly add 1 cup of milk and beat two eggs to the meat and keep grinding it until everything is evened out. Keep on grinding until the mixture starts appearing sticky and all the fat is put Increase the speed to moderate and keep beating for about 4-5 minutes.
- Now, take the other half frozen meat from the freezer and repeat the same process done for the 1st portion by adding the remaining milk and beaten eggs to low mode and increase the speed eventually. (You won’t need the plate again but clean the grinding plate and put it back in the freezer.)
- Now, check the mixture of meat for accurate seasoning and start making small thin patties. Fry the patties in a pan and keep frying until the rawness is removed from the center.(Remember the taste of the patty so that you can develop the right flavour for the casing)
- Stuffing sausages.
- Now take the clean and chilled grinder attachment and assemble it in the mixer with big stuffer tube. Take the baking sheet and put it in the front of the stuffer tube and dampen it with some water (so that the sausage will coil effortlessly). Take the filling and turn the mixer on low speed, slowly push the filling into the feeding tube with the help of stuffer tool and do this till the filling is seen through the end of the tube. (This will help in keeping air from being pushed into case before the 1st)
- Now place the filling again in the freezer.
- Dampen the stuffer tube with water (again). Now, dip the other end of the casing inside water to make a water bubble and start feeding the casing on the stuffer tube by one hand while your other must be on the tube to maintain the level with the stuffer tube. Now, leave a few inches of stuffing back and feed until the few inches onto the stuffer tube. Pipe out the excess water from the casing before tying the end with a knot.
- Turn on the mixer on medium speed and start stuffing the casing by feeding palm sized balls of mixture down the tool with the help of stuffer tool until the casing is packed. (the feel of suction may be felt in the stuffer tube). Keep in check whether the filling is stiff and uniformly packed and the casing isn’t stretched at the same time. Completely fill the cases and leave some space tor cutting off the sausages in between.
- Now tie the sausages off with a knot and trim the remaining casing using a knife. (Now you have one long and coiled sausage). Now distribute the meat evenly by gently running the hands over the casings.
- Now gently compress the sausage after about every 5 inches to divide the links. Starting from one end, twist 1st and 3rd links in like directions for about 2-3 times. Continue twisting up till all links have been sectioned. Cut these links with scissors. (Prick the air bubbles if they appear)
- Now put the sausages in the single layer and put them in the refrigerator placed in a plastic wrap or airtight Leave it for 2 to 3 hours before cooking and delving into its delicious taste.
- After that, you can either fry them or roast them for over 20-30 minutes and relish the delicious sausages.
- Cooking tips
- The sausages should be simmered for 15 minutes before cooking so that they make as fresh and smoky as you want
- Don’t overcook the sausages or else the casing might split.