How To make Bockwurst
5 lb Veal
1/4 c Chives
1 tb Salt
2 ts Sage
2 ts White pepper
1 1/2 ts Sugar
1 ts Mace, ground
1 ts Cloves, ground
3 dr Lemon extract
3 Eggs
1 c Cream, heavy
Small hog casings Use veal shoulder or trimmings. Work veal twice through fine blade of grinder and add to large bowl. Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat. Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl. Fill casings with mixture and tie or twist into 5-6" lengths. Bring kettle of heavily salted water to boil. Lower in sausages, preferably in wire basket, and simmer very gently 2-3 minutes. Let cool in water, then drain. Store in refrigerator for up to 2 days. To serve: simmer in water for 10-15 minutes, drain and serve with bread and butter with sweet mustard as a seasoning. Several types of sausages are easy to make at home. Casings can be found in specialty meat markets and are traditionally made of animal intestines. Saltpeter (remember that from your military mess days?) is used as a preservative in some sausages and is available in drugstores. Fresh sausages do not keep well and should be used in a few days. The more spice, salt and saltpeter they contain means a longer storage time for the sausage.
How To make Bockwurst's Videos
6 German Bratwurst Varieties - Bratwurst types - Bratwurst Meal Ideas
6 German Bratwurst Varieties - Bratwurst types - Bratwurst Meal Ideas
This is the last video of the German Sausages series and we are concentrating here on Traditional German Bratwurst Varieties.
German Bratwurst is popular street food, but there are also many bratwurst meals and Bratwurst meal ideas. In general, there are plenty of German sausages, but German Wurst, like Nuremberg bratwurst (Nuremberger sausage), or Thuringian bratwurst (Thuringer bratwurst). At the end of the video, I mention ways of preparation and popular German Bratwurst dishes.
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For more information about German sausages and German sausage types please watch:
PART 1- History, Classification, Facts
PART 2 - Fresh & Cooked German Sausages
PART 3 - German Parboiled Sausages
PART 4 - All you need to know about German Bratwurst
★ Curry Wurst Sauce Recipe ★
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How to Cook Bratwurst on Stove German Way - How to Pan Fry Bratwurst
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How to Cook Bratwurst on Stove German Way - How to Pan Fry Bratwurst
Pan-Fried Bratwurst is one of the staples in German Cuisine. In this video, we would like to show you how to pan-fry Bratwurst to perfection. So if you ever wondered how to cook Bratwurst in a pan, or stove please follow our fresh Bratwurst cooking instructions. In the description box down below you will also find how long to cook brats on the stove to make sure you get the perfect one-skillet Bratwurst.
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★ 8 Tips ★
1. Let the sausage come up to the room temperature
2. Pat the meat dry
3. Use stainless steel Pan
4. Use pork fat or sunflower oil
5. Preheat the pan properly
6. Use medium heat for frying
7. Never use sharp cooking tongs
8. Brown them from every side
★ Fresh, Raw Bratwurst Cooking Instructions ★
TOTAL TIME: 8-9 minutes
2 minutes - TURN
2 minutes - TURN
2 minutes - TURN
2 minutes - TURN
1 minute - BROWN from every side
★ To watch next ★
How to make the best Curry Sauce:
All you need to know about German Bratwurst:
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Faules schwedisches Abendessen-Rezept, das jeder machen kann. Einfaches Wurstrezept #144
Ein einfaches Rezept für ein leckeres Wurstessen. Ein traditionelles schwedisches Abendessen, das Kinder lieben. Dieses Rezept ist sehr einfach zuzubereiten. Dieses Gericht passt gut zu Reis oder Nudeln. Probieren Sie dieses leckere Wurstrezept.
Zutaten:
500 g Rindswürste (idealerweise Falukorv oder Ringbologna)
1 Zwiebel
1 Esslöffel Butter
3 Esslöffel Tomatenpüree
2 Teelöffel Dijon-Senf
150 ml Sahne (33%)
Salz und Pfeffer nach Geschmack
Petersilie
Mit Nudeln oder Reis servieren
Guten Appetit!
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Knockwurst Bockwurst German Sausage Recipe Video theGermanSausageMaker littleGasthaus
Bockwurst Knockwurst Recipe German traditional Sausage Recipe
For the Recipe go to littleGasthaus Blog:
12 Typical German Sausages Compared - Traditional German Sausages
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12 Typical German Sausages Compared - Traditional German Sausages
I thought this will be a very informative video for you so you finally know the difference between the most important German Sausages!
★ German Sausages mentioned in this video: ★
1. Gelbwurst - „Brain Sausage“
2. Krakauer - Krakowska
3. Fleischwurst
4. Leberwurst - Liver Sausage
5. Blutwurst - Blood Sausage
6. Pinkel
7. Frankfurter
8. Wiener
9. Bratwurst
10. Bockwurst
11. Rindswurst - Beef Sausage
12. Weisswurst
★ Sausage Series ★
PART 1- History, Classification, Facts
PART 2 - Fresh & Cooked German Sausages
PART 3 - German Parboiled Sausages
PART 4 - All you need to know about German Bratwurst
★ Videos About Bratwurst ★
16 Most Asked Questions About Bratwurst:
How to serve Bratwurst like German:
How to cook Bratwurst like German:
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Homemade Weisswurst “Munich Style” - A Delicious Bavarian Classic
In this video, I’ll show you how to make Weißwurst. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
????️ Ingredients:
For 1000 g of Weisswurst (approx. 12 sausages):
47,5 % Veal (shoulder) (475g)
32,5 % pork backfat (325g)
20 % crushed ice or ice water
Spices per 1000 g of Weisswurst:
19 g salt
3 g pepper (white)
1 g mace
1 g ground mustard seeds
zest of half an organic lemon
1/2 bunch parsley chopped
3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
???? Full recipe:
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???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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???? Music:
Good Morning by Amine Maxwell
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