Bockwurst | Top Q&A

Bockwurst is a fresh German sausage traditionally made with finely ground pork and veal. Unlike bratwurst, bockwurst usually contains a higher percentage of veal in its recipes and the meat is emulsified. I say generally because this sausage is famous both inside and outside Germany, and there are thousands of variations of it.Read: how to cook bockwurst At the beginning of 2000, I spent a year in Germany, where I had the opportunity to explore the local culinary scene. That’s when I was introduced to bockwurst. Although you can find this sausage in any German supermarket, it really always comes from mom’s butchers and small butcher shops called Metzgerei (butcher shops). ). The recipe here is my reinvention of a flavor that I absolutely love and that I have perfected over the years.



On a basic level, bockwurst is usually flavored with salt, white pepper, lemon zest, and paprika. Some other herbs and spices you may find in bockwurst include marjoram, chives, parsley, onion powder, nutmeg, coriander, ginger, and celery powder. Some butcher shops also add ascorbic acid (about 1%) to give the sausage extra zing.Slice meat with bockwurst sausage seasonings in a stainless steel bowl.

Processing and stuffing meat

It’s important to grind the meat as finely as possible for an authentic feel. The most effective way to do it at home is to use a combination of a meat grinder and a food processor. First, grind the meat with a 1/8 ″ (3 mm) grinding disc, then emulsify in a food processor. In this recipe, adding ice during emulsification is not necessary as the milk and eggs will make the process very easy and quick and the meat will not have enough time to heat up. grinding plate 1/8″ (3 mm) two or three times. You won’t get the same texture but it will be close enough. Read more: how to reset the card reader of a vending machine Once the meat has been emulsified, stuff the meat into a standard 28-32 mm pork case using a sausage stuffer. Meat does not need to be mixed before stuffing.Raw Bockwurst sausage links on gray countertop.

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Cook bockwurst

Bockwurst is traditionally sold uncooked and required to be cooked by blanching in water until cooked. To prepare, heat the sausage in boiling water until it reaches an internal temperature of 165F, which usually takes about 10 to 15 minutes. An even better method is to cook at exactly 165F until cooked through. You’ll get much better texture and sweetness when you boil bockwurst at 165F. I read somewhere that at this temperature, each millimeter of sausage thickness takes about 1 minute to reach 165F. Say, if your sausage is 32mm thick, it will take about 32 minutes for it to reach an internal temperature of 165F. Always use a thermometer to be sure.Bockwurst sausage blanched in a pot of water.It’s easy to see why bockwurst is also known as Weisswurst, or white sausage.Close-up of cut bockwurst sausage.


In Germany, bockwurst is also commonly smoked. Suction is usually done at around 120F – 140F for about an hour. Top-down image of four links of bockwurst smoked sausage on brown palette.Read more: how to cut fried sweet potatoes with mandolin I love the taste of smoked bockwurst cooked sous vide at 165F to done.Boiled smoked bockwurst sausage in a sous machine.

Other ways to cook bockwurst

Fresh or pre-smoked Bockwurst can also be sautéed and grilled instead of boiled. If frying or baking, you can slit the crust in several places so that the crust expands as it cooks without breaking. Personally, I don’t mind. My favorite way to cook this sausage at home is to air fry it in my Chefman 6.8-quart air fryer. You’ll get a perfect golden brown color, crispy skin, juicy flesh and great flavor with almost no effort. The sausage almost tasted like grilled. When cooking indoors, I grill bockwurst on my mangal (grilled kebab). Nothing makes bockwurst taste better than cooking it over low heat over charcoal or red hot coals.Close-up of a broken bockwurst, revealing juicy, pink flesh.

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Bockwurst . Archives

To preserve, it is recommended to store fresh sausages in the refrigerator and use within 2-3 days because sausages will be very perishable. Cooked sausages can be kept in the refrigerator for up to 5 days. When reheating cooked sausages, make sure the internal temperature reaches 165F.


This sausage goes well with cabbage, sauerkraut, potatoes, crusty bread, thick mustard and, unsurprisingly, good malt beer. Read more: How to disable csog sound using control panel

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