📝 About This Recipe
Dating back to 1889 Berlin, the Bockwurst is the elegant, pale-gold aristocrat of the German sausage world. Traditionally crafted from a delicate blend of veal and pork, it is seasoned with aromatic mace, ginger, and lemon zest before being lightly smoked to perfection. This recipe captures the signature 'knack'—that satisfying snap of the natural casing—and the silky, emulsified texture that makes it the ultimate companion to a cold Bock beer.
🥗 Ingredients
The Meat Base
- 500 grams Veal shoulder (well-chilled and cubed)
- 300 grams Pork shoulder (Boston Butt) (well-chilled and cubed)
- 200 grams Pork back fat (Fatback) (very cold, diced)
- 200 grams Crushed ice (essential for emulsion)
The Seasoning Blend
- 18 grams Kosher salt
- 2.5 grams Pink curing salt (Prague Powder #1) (gives the classic pink hue and safety for smoking)
- 3 grams White pepper (finely ground)
- 1 teaspoon Ground mace (the quintessential Bockwurst flavor)
- 1/2 teaspoon Ground ginger
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Onion powder
- 1 tablespoon Dried parsley (rubbed fine)
Casings & Preparation
- 3-4 meters Hog casings (28-32mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Place all metal grinder parts (plates, blades, throat) and the mixing bowl in the freezer for at least 30 minutes before starting. Keeping the meat below 4°C (40°F) is critical for a proper emulsion.
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2
Grind the chilled veal, pork, and fatback together through a fine (3mm or 1/8 inch) plate into the chilled bowl. If the meat feels like it's warming up, return it to the freezer for 15 minutes.
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3
In a small bowl, whisk together the salt, pink salt, white pepper, mace, ginger, onion powder, and lemon zest.
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4
Transfer the ground meat to a high-speed food processor. Add the spice blend and half of the crushed ice. Pulse and then process on high, slowly adding the remaining ice, until the mixture becomes a smooth, pale paste (the 'farce').
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5
Fold in the dried parsley by hand until evenly distributed. Perform a 'fry test' by cooking a small patty of the meat in a skillet to check seasoning; adjust if necessary.
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6
Slide the soaked hog casing onto the stuffer tube, leaving about 4 inches hanging off. Stuff the meat into the casings steadily, being careful not to overfill, as they need room to be twisted.
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7
Link the sausages by pinching at 6-inch intervals and twisting. Rotate every other link in the opposite direction to prevent unraveling.
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8
Hang the sausages in a cool, breezy place or in front of a fan for 30-45 minutes until the skins are completely dry to the touch. This ensures the smoke sticks evenly.
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9
Preheat your smoker to 70°C (160°F). Use a light wood like beech or maple. Smoke the sausages for about 45-60 minutes until they take on a light golden-yellow color.
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10
Bring a large pot of water to 75°C (167°F). Poach the smoked sausages for 15-20 minutes until the internal temperature reaches 68°C (155°F). Do NOT let the water boil, or the casings will burst.
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11
Immediately plunge the sausages into an ice water bath for 5 minutes to stop the cooking process and 'plump' the skins.
💡 Chef's Tips
Temperature is everything: if the meat fat melts during grinding or mixing, the sausage will be dry and crumbly rather than juicy and snappy. Always use natural hog casings for that authentic 'knack' sound when you bite into the sausage. If you don't have a smoker, you can skip the smoking step and add 1/2 tsp of liquid smoke to the spice mix, but the color will be paler. Avoid boiling the finished sausages when reheating; always gently simmer or poach them in hot water to preserve the delicate emulsion. For the best texture, let the finished sausages rest in the refrigerator overnight before eating to allow the flavors to fully bloom.
🍽️ Serving Suggestions
Serve hot with a generous dollop of sharp Dusseldorf mustard and a crusty Kaiser roll. Pair with a cold glass of Bock beer or a malty Doppelbock to cut through the richness of the veal. Accompany with a side of warm German potato salad (Kartoffelsalat) tossed with bacon and vinegar. Top with fresh chives and serve alongside fermented sauerkraut for a probiotic crunch. For a modern twist, serve with a side of creamy horseradish sauce and pickled radishes.