Bockwurst, Weisswurst, the great White Sausage

These two sausages follow the same story of Knack and Knock. They are almost the same and sometimes called by the others name.  We made both and I will show both recipes here.
Spices mixed into the meat mixture
Spices etc, mixed then added to the meat mixture

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 1/4″ 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”.
Water bath cooked with my Joule Souse Vide

Sausage WEISSWURST

Ingredients for 10 Lbs. 5 lbs. veal 5 lbs. lean pork butts 1/2 cup non-fat dry milk 4 Tb. salt 1/2 cup soy protein concentrate 1 tsp. onion powder 1 tsp. dry parsley 4 Tb. ground mustard seed 1 Tb. ground white pepper 1 tsp. ground celery seeds 1 tsp. mace 3 Tb. powdered dextrose 4 cups ice water Grind meat through a 1/4″ or 3/8″ grinder plate. Add all the ingredients except the water and mix thoroughly until evenly distributed. Do not pack soy protein concentrate when measuring. Then place the meat in the food processor, adding water as you go, to help emulsify the meat. Stuff into a 32-35 mm hog casing and make into 5″ to 6″ links. Place into 160° F water and cook until an internal temperature of 150° F is attained. Then shower the sausage with cool water until the internal temperature falls to 75° F. Place in cooler overnight before using. After the casing had been filled and twisted I needed to cook them in a water bath. Since already had a souse vide that will maintain a water temp +- 1.2 degree I opted for that route.
It’s here that I watched all the links untwist and casing get ugly, but you should remove the casing from both of these sausages before serving.
Finishing up on a bed of sliced potatoes, onions and mushrooms, Francene is not a sauerkraut fan.
Of the two, we prefer the Bockwurst.  The Weisswurst has less flavor and more of a dry hamburger texture.  I wouldn’t throw it out though. It’s still good eats.
Don’t forget the hot, sweet mustard.

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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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