Taste and adjust seasonings of sausage if necessary. Remove sausages from grill. Published on Thu Sep 27, 2018 by Joshua Bousel. So when deciding to do an Oktoberfest themed cookout last year, bratwurst was on the menu for good measure, but it wasn't the sausage I was most excited about trying to make at home, that designation went to bockwurst. Grind shoulder and fatback twice using medium sized grinding plate (3mm or 1/8”). To do that, I lit just about fifteen briquettes and then placed a piece of oak wood on top. I let them sit in a warmed bath of beer (I used a Bock for fun, but it probably didn't matter in final flavor) until the meat registered between 140-145°F on an instant read thermometer. Now it was time for the actually grilling, which I did in a two step process. Once I had the meat ground, I took it for a spin in the mixer where the seasoning, along with egg and heavy cream, all got beaten together until the meat mixture was uniform and sticky. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Homemade sausage at its best. Place tray on hot side of grill. *Percent Daily Values are based on a 2000 calorie diet. Sausage recipes. Place wood chunk on top of charcoal. Ingredients. So for my next step, I broke off a tiny portion of the sausage, placed the rest in the freezer temporarily, and cooked it up. Set parts of meat grinder, including large cutting die, in freezer. To be totally honest, I've never been a huge bratwurst guy. Because it traditionally contains no preservatives, weiβwurst is usually eaten before noon with sweet mustard, beer, and soft pretzels. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. This sausage is boiled and eaten without the skin. Smoke until wood and charcoal are burnt out, 1-2 hours. Pork, Water, Dehydrated Pineapple (Pineapple, Sugar, Citric Acid), Organic Cane Sugar, Salt, Celery Powder, Natural Flavor (Yeast Extract, Citrus Extract, Spice Extracts), Paprika, Maple Syrup, Pineapple Juice Concentrate, Spices. The smoking process here isn't about cooking the sausages, but about embedding them with a distinct smokiness. Form a small sausage patty; place rest of sausage mixture in refrigerator. © 2020 Evergood Fine Foods. But this iconic German sausage has its own history and flavor associated with Bock bier and Lent. Add chives, parsley, salt, paprika, white pepper, and ground ginger in with the meat. https://meatwave.com/recipes/german-bockwurst-sausage-recipe ©2020 Joshua Bousel, All rights reserved. I know I'm in the minority here, but I'm attracted to more heavily flavored things and, while I can appreciate bratwurst's light seasoning, there are so many other sausages out there I would pick over a brat. I've found this to be another important step in outputting a smooth and consistent texture to the meat—prior to learning when the consistency was correct, my sausages were often too coarse, too dry, and/or felt like mixture was not totally cohesive. They go particularly well with German-style bocks, hence the name. When making any ground meat recipe, I always advocate for a taste test by frying up a small patty, but this becomes even more important with sausage in the face of the commitment stuffing it into casings presents. I then used my rotisserie attachment to hang the sausages from, which kept them relatively far away from the fire. 40 Items Magazine subscription – save 44% and get a cookbook of your choice Discover BBC Good Food's favourite sausage recipes, including classic bangers and mash, comforting casseroles and our best ever toad-in-the-hole. Stuff sausage into hog casings and twist into 6-inch links. Weiβwurst (white sausage) is a traditional sausage of Southern Germany made with veal and bacon and flavored with parsley, onion, lemon, and cardamom. Sometimes I use sweet Italian, sometimes spiced Italian, sometimes bratwurst, sometimes knockwurst, and sometimes just local pork sausage. Try our pork and veal Bockwurst with a mild mustard and a stein of your favorite German beer. Pork, Water, Dehydrated Pineapple (Pineapple, Sugar, Citric Acid), Organic Cane Sugar, Salt, Celery Powder, Natural Flavor (Yeast Extract, Citrus Extract, Spice Extracts), Paprika, Maple Syrup, Pineapple Juice Concentrate, Spices.