Herb Bockwurst Coarse-Fine

Remove coarse sinews from all meats and cut into grinder-ready pieces. Set aside 200 g of pork shoulder for the coarse fraction. Chill remaining meat and pork jowl to 0-2°C. Wash, dry and finely chop herbs, keep cold.

Grind the 200 g of reserved pork shoulder through the 6 mm plate of the meat grinder. Immediately refrigerate the coarsely ground meat at 2°C. These pieces of meat will later provide the characteristic coarse-fine texture of the bockwurst.

Grind remaining pork shoulder, veal and pork jowl through the 3 mm plate. Place ground meat into the bowl cutter, add nitrite curing salt, white pepper, nutmeg and marjoram. Gradually work in ice water and cut to a fine, binding forcemeat. Keep temperature below 12°C.

Transfer fine forcemeat from the bowl cutter into a chilled bowl. Add coarsely ground meat and freshly chopped chives and parsley. Carefully fold everything together with a pastry scraper or by hand until an even but textured mass forms. Do not overmix.

Soak pork casings caliber 28/30 in lukewarm water and rinse thoroughly. Immediately fill forcemeat into the sausage stuffer and fill evenly into casings without air bubbles. Twist sausages to 15-18 cm length and hang on smoking sticks.

Allow bockwurst to dry at 20°C for 45 minutes. Then hot smoke in the smoker with beechwood smoke at a rising temperature from 60°C to 80°C for 25-35 minutes until an even golden-brown color is achieved.

Scald bockwurst in 78°C hot water to a core temperature of 72°C (approx. 20 minutes). Shock in ice water and store at 2-4°C. Bockwurst tastes best fresh and should be consumed within 5 days.