Meats and Sausages
Bockwurst Fish Sausage
Bockwurst (Münchener Weisswurst) is a German sausage made from pork and veal. White pepper, parsley, nutmeg and lemon flavor are typical ingredients.
| Meats | Metric | US |
|---|---|---|
| White-fleshed fish | 500 g | 1.10 lb |
| Pork butt | 200 g | 0.44 lb |
| Pork back fat or fat trimmings | 200 g | 0.44 lb |
| Beef or veal | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2.5 tsp |
| White pepper | 3.0 g | 1.5 g |
| Ginger, ground | 0.5 g | 1/2 tsp |
| Fresh parsley, chopped | 10 g | 1 bunch |
| Onion powder | 6.0 g | 2.5 tsp |
| Grated lemon peel | 1/4 lemon | 1/4 lemon |
| Whole egg | 1 | 1 |
| Potato starch | 15 g | 1/2 oz |
| Whole milk | 90 ml | 3 oz fl |
Instructions
- Grind meat and fish with 1/8" (3 mm) plate.
- Whisk the egg.
- Using food processor emulsify meat, fish and all ingredients together.
- Stuff into 28-32 mm hog casings linking every 4" (10 cm).
- Keep for 1-2 days in refrigerator or freeze.
- Cook fully before serving.
Notes
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.
Chopped scallions or chives may also be added.
Egg helps binding the ingredients together.
Grate the outside of the lemon only not the inner white pith.
Chopped scallions or chives may also be added.
Egg helps binding the ingredients together.
Grate the outside of the lemon only not the inner white pith.
