Zutaten für German Homemade Bockwurst
- 1 lb ground veal
- Pork Shoulder
- Suet
- Heavy Cream
- Chives
- Onion
- Salt
- Pepper
- Mace
- Nutmeg
- Casing
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Zubereitung von German Homemade Bockwurst
- In a large bowl, gently combine the ground veal and pork.
- Add salt, black pepper, white pepper, nutmeg, marjoram, and caraway seeds (if using). Mix well but avoid overmixing.
- Gradually incorporate the ice water, mixing until the meat mixture is just combined. Do not overmix, as this can make the sausage tough.
- Prepare your sausage stuffer. If using natural casings, soak them in warm water for at least 20 minutes to soften.
- Stuff the meat mixture into the prepared casings, leaving a small space at the end.
- Twist the casings to create individual sausages of approximately 4-5 inches in length.
- Prick the sausages several times with a needle to prevent bursting during cooking.
- Boil the sausages in simmering water for 60-75 minutes, or until cooked through. You can also poach them in a slow simmer to ensure even cooking.
- Remove the sausages from the water and let cool slightly. The sausages can be grilled, pan-fried, or served immediately.
- Serve and enjoy your homemade German Bockwurst! They are delicious on their own, in sandwiches, or as part of a larger meal.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
2g
Fat
207g
Carbs
0g
