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.
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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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German bockwurst recipe - For Currywurst & Co
In this video, I’ll show you how to make Bockwurst. You can find the ingredients in the video description or blog article.
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????️ Ingredients:
Meat for 1 kg Bockwurst:
40% Pork shoulder (400g)
20% crushed ice / ice water (200g)
15% pork back fat (150g)
15% pork cheek (150g)
10% Beef shoulder (100g)
Spices per 1 kg meat:
15.5 g salt
2.5 g Cure #1
3 g white pepper
3 g cutter aid
2 g paprika sweet
2 g sugar
2 g onion powder
1 g garlic powder
1 g mace
0,5 g coriander
???? Full recipe:
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I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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Good Morning by Amine Maxwell
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German Bratwurst | Celebrate Sausage S03E18
@WurstCircle
Today we are making German Bratwurst 2 ways
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The simplest way to prepare German Sausages
Bockwurst kochen - Bockwurst heiß machen
Wenn´s mal wieder schnell gehen muss.
Ihr schaltet zu erst die Platte an, dann nehmt Ihr einen Topf und gebt etwas heißes Wasser aus dem Hahn in den Topf. Nun gebt Ihr heißes Wasser aus dem Hahn in den Wasserkocher und schaltet ihn ein. Jetzt gebt Ihr die gewünschte Anzahl Bockwurst in den Topf und kippt das kochende Wasser aus dem Wasserkocher mit dazu, jetzt wartet Ihr bis das Wasser im Topf anfängt zu kochen und schaltet dann die Platte aus. Laßt den Topf noch 5 Minuten auf der Heißen Platte stehen , dann sollte die Bockwurst schön heiß sein.
Wenn Ihr viel Handwerker da habt, empfiehlt es sich, den Topf mit dem Wasser und den Würsten auf den Tisch zu stellen. Brötchen , Senf und Ketchup mit dazu und fertig !
P.S. Kaffee kommt bei Handwerkern auch immer gut an! ;-)
How to Make German Bratwurst! Bratwurst Recipe!
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In this video I'm going to show you how to make a German style Bratwurst! I am also going to give you the Bratwurst Recipe! The Bratwurst Recipe will be listed below!
All my recipes are in grams per kilogram g/kg
To get from kg to lb divide by 2.2045 eg 5kg/2.2045 = 2.27lb
Bratwurst
Salt 18g/kg
White Pepper 3g/kg
Nutmeg 1g/kg
Ginger 0.5g/kg
Caraway 0.75g/kg
Binder 10g/kg
Cold water, Milk or Cream 100ml/kg
*Binder can be substituted for eggs at 2 eggs/kg*
The single most popular sausage in the world! There is no end to the variations of the Bratwurst, there is no end to cooking methods of the Bratwurst, and there is no end to the praise the Bratwurst deserves. Bratwurst meaning brat- finely chopped meat and wurst- sausage, has rooted itself at foundation of German cuisine. The Bratwurst has been dated back to the 1300’s in Germany and is still apart of food culture to this day. The North American “Brat” has been known to be a friend of the grill, bun, and sauerkraut.
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