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Bock Bratwurst
Cooked German Bockwurst with a hint of lemon

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Bock Bratwurst

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Ingredients

Adjust KG Amounts:
Meat
500gr Pork Butt You can also use pork belly. If you do leave the pork fat out and increase from 500gr to 700gr
300gr Veal Veal is lean and mild in flavour
200gr Pork Fat Use good pork back fat
Liquits / Ice
90ml Full Fat Milk
1egg Egg White
Casing / Skin
1.4m Pork Casing 28-30mm
Fruit
0.25 lemon Grated Lemon Peel Only use the lemon peel not the juice of it
Herbs & Spices
18gr Table Salt Don't use salt which is enriched with Jod
2.5gr Ground White Pepper
0.5gr Ground Ginger
2gr Onion Powder
0.5gr Ground Nutmeg

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Features:
  • Lemony
Cuisine:

Great taste when grilled, fried in a pan or cooked. A beer is a must

  • Amount 1 KG
  • Easy

Ingredients

  • Meat

  • Liquits / Ice

  • Casing / Skin

  • Fruit

  • Herbs & Spices

Directions

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Before you start with this recipe you need to do a little preparation.

To make this sausage you will need the following equipment.

  • Mincer with 3mm plate
  • Large mixing bowl
  • Large cooking pot
  • Bowl cutter or food proccessor
  • Sausage filler and nozzle

Preparations

  • Soak casings in luke warm water for 30 minutes
  • Have ice water ready or crushed ice

TIP: When you see a time next to a step, use the timimg function on the bottom page as it has an alarm 🙂

How to Video

 

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Steps

1
Done
60

Cut Meat

Cut all meat & fat into 2 - 3cm cubes and place the meat in to the fridge for 1 hour to cool it down.

2
Done

Grind the meat

Grind all the meat and fat through the 3mm plate of the mincer

3
Done

Create Emulsion

1. Add all the meat and fat in the bowl cutter or food proccessor.
2. Add all ingredients and start the bowl cutter or food proccesser.
3. Slowly add milk and egg white.
4. Turn on high speed and run till a smooth emulsion is created. NOTE: make sure the temperatur is not higher as 12 to 14c during proccessing.

4
Done

Filling

Fill emulsion in to casing and twist to about 125 to 130gr. Ensure the sausges have no air in it. Should the sausages have air pockets use a sausage pricker to let the air out.
Fill the sausages firm.

5
Done
30

Cooking

Pre-heath the water to 85c and then add the sausges to it.
The temperatur will drop to about 80c. Cook the sausages for 30 minutes at 80c
During the cooking ensure the water temperatur stays around 80c
NOTE: Make sure during the cooking that the sausages are covered with hot water.

6
Done
15

Cooling

Once the sausage are cooked place them right away in cold water for about 15 minutes or till they are cold.
Best is to have cold water running in to the bowl where the sausages are cooled down.
Make sure that during cooling the sausges are covered with water.

7
Done

Hanging

Hang the sausages after cooling or put them somewhere so the exess water can run off.

8
Done

Storage

Vacuum seal them and freeze them. They last for months this way in the freezer (-18c)
NOTE. If you don't have a vacuum machine put them in to freezer bags and freeze them.
In the fridge they will hold for about 5 days.

Steirerbua

Still love to make sausages after 40 years and travel with my motorbike to see the world.

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