Bockwurst
Bockwurst is a mild, finely emulsified scalded sausage traditionally served with bock beer. It consists of light-colored pork and is subtly flavored with chives and parsley. The gentle hot-smoking gives it a light smoky color without overpowering the mild aroma.
Ingredients(for 1 kg)
Instructions
Forcemeat Production
20 min.Grind light pork shoulder (75%) and back fat (25%) through the 3 mm plate and cool to 0 °C. Process in a bowl cutter or food processor with curing salt, pepper, nutmeg, onion powder and ice water into a smooth, homogeneous emulsion (max. 12 °C). Fold herbs in cold at the end.
Filling and Maturation
8 hoursFill the forcemeat evenly and bubble-free into pork casings (caliber 28-32 mm) and twist into sausages of 15 cm. Hang sausages on smoking sticks and allow to mature at 4 °C for 8 hours. Before smoking, allow to dry at room temperature for 30 minutes until the skin is slightly firm.
Smoking
60-90 min.Set smoker to 60-75 °C. Smoke sausages with light beech smoke for 60-90 minutes until a light golden color develops. Ensure core temperature of 72 °C. The bockwurst should retain a light, not too dark smoke color – therefore use a low temperature and light smoke.
Scalding and Cooling
20 min.Scald smoked bockwurst for 15-20 minutes in hot water at 80 °C until the core temperature is safely 72 °C. Then immediately shock in ice water to tighten the skin and stop the cooking process. Allow to dry and store chilled.
Pro Tip
Always fold fresh herbs in at the end after emulsification – the heat during cutting would cause them to lose their color and the aroma would become bitter.
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