Bratwurst, Bockwurst and Knockwurst sausage recipes

Image by; Salt Lake City Weekly

This is part of a multi-part story of German Sausage, the type we ate in Germany in the 1950’s. Part one, was the introduction, with this being part 2. The next parts 3,4 and 5 will be the actual making, cooking and smoking of the sausage.

Sausage BOCKWURST

Bill’s notes: I will only make 5 lbs of Bockwurst so all ingredients will be cut in half. Since all the sausage recipes will be made on the same day it will be easy to combine and then divide the eggs.

Ingredients for 10 Lbs.
2 cups of whole milk
5 b. Salt
2 Lb. powdered dextrose
1 Tb. Mace
1 Tb. Ground celery
4 Tb. Onion powder
1 Tb. Ground white pepper
6 pcs. fresh chopped chives or green onions
6 pcs. Chopped parsley
1 piece grated lemon peel
3 fresh whole eggs
3 lbs. boneless veal
5 lbs. lean pork shoulder
2 lbs. pork trimmings

GRINDING Grind all the meat through a 3/8″ grinder plate, adding all the ingredients, and mix. Place in food processor and emulsify.

STUFFING AND COOKING

Bockwurst is stuffed into a 24-26 mm sheep casing and made in links 4-6 inches long, then hung on clean smokes-ticks. (Do not use a smokestick that can stain the casings, as bockwurst is a white sausage.)

Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152° F. (Be sure the water temperature is not above 165° F).

Place cooked sausage under cold shower for about 10 minutes to reduce internal temperature to 100° F and remove to cooler overnight.

This sausage also can be frozen and cooked as it is needed. Bockwurst also is made as a very fine-textured sausage (emulsified) in the Western New York area. It is very popular at Easter time and also goes under the name of “white hot dogs”.

Sausage BRATWURST

Bill’s notes: I will make the 10 lbs of Bratwurst the divide into two 5 lb groups and smoke one of them.

Ingredients for 10 Lbs.
2 cups or whole milk, ice cold
3 whole eggs
2 cups soy protein concentrate
1 Tb white Pepper
1 Tb. Mace
1 tsp. ginger
1 Tb. Nutmeg
4 Tb Salt
2 lbs. boneless veal
5 lbs. fresh pork shoulders
3 lbs. lean pork trimmings

GRINDING & MIXING Grind all the meat through a 3/8″ grinder plate. Place in a food processor adding all the ingredients (do not pack soy protein when measuring) until evenly distributed and emulsified. Meat should then be stuffed into a 32-35 mm hog caseing.

NOTE: Bratwurst is sold in three different ways: fresh, cooked or smoked. If you wish, bratwurst may be placed into the freezer right after it is made. It can be cooked just before it is used.

You may place bratwurst into a cooker at 160° F and keep it there until an internal temperature of 152° F is obtained.

If you wish to smoke bratwurst, place in a preheated smokehouse at 130° F with dampers wide open for about 1 hour or until the casings are dry. After 1 hour, close dampners to ‘A open, gradually increase the temperature to 165° F and hold it at that level until an internal temperature of 152° F is obtained.

In either case, after smoking or cooking, sausage should be removed and placed under a cold shower until the internal temperature is reduced to around 110° F.

If you are going to smoke bratwurst, add 2 level teaspoons of cure (Insta Cure No. 1) to the 10 lb. formula. (1 teaspoon for my 5 lb batch)

 

Sausage KNOCKWURST

Bill’s notes, I will only make 5 lbs of Knockwurst so all ingredients will be cut in half. Since all the sausage recipes will be made on the same day it will be easy to combine and then divide the eggs.

Ingredients for 10 Lbs.
2 cups ice water
1 cup non-fat dry milk
5 Tb. Salt
4 Tb. Powdered dextrose
2 level tsp. Insta Cure No. 1
5 Tb. Ground white pepper
1 Tb. Mace
1/2 tsp. ground allspice
1 tsp. coriander
2 Tb. Paprika
1 tsp. garlic powder (optional)
7 lbs. boneless veal
3 lbs. pork trimmings or 7 lbs. boneless beef 3 lbs. pork trimmings

Grind all meat through a 3/16″ grinder plate, add all the ingredients and mix well. Place in a food processor and emul-sify

Sausage should then be stuffed into small or medium beef rounds or 38-42 mm hog casings. Place sausage on smokesticks, properly spaced.

SMOKING Knockwurst

Place in a smokehouse that is preheated 130-135° F with dampers wide open. Keep at this temperature for about 1 hour or until the product is fully dry. Smokehouse temperature then should be raised to about 150° F, applying smoke, and held there for 1 hour or until the desired color is obtained.
You may increase smoker temperature to 165° F and cook until internal temperature reaches 152° F without smoke, or you may remove to the cooker until the 152° F is obtained internally.

If you are cooking in water, be sure the water tem-perature is not over 165° F. NOTE: Knockwurst usually is not smoked very dark; however, this is optional.

Substitute for Veal

Today Veal is expensive, hard to find and not politically correct.  There are substitutes, some say just beef, other chicken or turkey and then there is pork. I picked this up from a European food site, use very lean pork loin and slice into the cut you need for veal, soak the pork loin for 24 to 48 hours in milk, supposedly you will come closer to the flavor and texture than other substitutes.

I especially did NOT want to use poultry as it must be cooked to a higher temperature than pork and in sausage, that may dry it out.

Most of the sausage I make are from the the cookbook ‘Great Sausage Recipes and Meat Curing‘ by Rytek Kutas. A couple of our favorites are his Keilbasa sausages and Breakfast sausage patties. Not to be confused with what you buy in the local mega-mart.

We have purchased lamb and beef from a local supplier, Kookoolan Farms, in Yamhill, Oregon. When you pick your order up you may select a cookbook from a huge selection as well as a bottle of their excellent Green Walnut Wine.

bjones
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bjones

I love to read and cook, and I am at the age I am not afraid to share my opinion. There is the right way, the wrong way and Bill's way. 🙂
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