Go Back
+ servings
Grilled bockwurst.

Bockwurst Recipe

Course: Main Course
Cuisine: German
Keyword: brockwurst, fresh sausage, German sausage, raw sausage
Prep Time: 1 hour
Prep work: 30 minutes
Total Time: 1 hour
Servings: 7 sausages
Calories: 372kcal
Author: Victor
One of the best bockwurst recipes that can be easily made at home.
Print Recipe

Ingredients

  • 400 g pork butt (trimmed)
  • 400 g veal
  • 100 g back fat (or fat trimmings)
  • 100 g pork belly (skin removed; can be substituted for back fat)
  • 18 g kosher salt
  • 6 g onion powder
  • 3 g white pepper
  • 2 g sweet paprika
  • 0.5 g ginger
  • 1 g nutmeg (freshly grated recommended)
  • 1 g coriander seeds (ground in a mortar)
  • 1 g celery seed (ground in a mortar)
  • lemon zest from 1/3 lemon (just the yellow part, do not use the bitter white part)
  • 1 egg
  • 100 ml whole milk

Instructions

  • Cut the meat and the fat into 2" pieces and place in a large bowl. Add the spices and the seasonings and mix.
  • Grind the seasoned meat and the fat through a 3/16” (3 mm) grinder plate.
  • Beat the egg in a food processor.
  • Add the ground meat and the milk and pulse to emulsify, about 30 seconds.
  • Stuff the meat into standard 28-32 mm hog casings forming 4”  links.
  • Refrigerate for up to 3 days or freeze for up to 3 months.

Notes

This recipe is for 1000 grams or 2.2 lbs of sausage (about 7 links) but you can easily scale it to suit your needs. For example, if you want to double the amount of sausage, simply double each ingredient.

Nutrition

Calories: 372kcal | Carbohydrates: 2g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 1102mg | Potassium: 451mg | Fiber: 0g | Sugar: 0g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1.6mg