Recipe for the Bockwurst:
German Pork & 'veal' Sausage
INGREDIENT (METRIC) U.S.
Pork Butt (1800g)...........4 lbs
Pork Fat (200g)............1/2 lb
Veal/Chicken (450g)...........1lb (* I used chicken thighs in place of veal this time)
Heavy Cream (470g)...... 2 cups
NF Dry Milk (50g)......... 2/3 cup
Kosher Salt (35g) ............5 tsp
Onion Powder (12g) ..........4 tsp
Dextrose (10g)................ 1 Tbs
White Pepper (7.0g)..........1 Tbs
Ginger (2.0g).....................1 tsp
Mace (2.0g)........................1 tsp
Parsley-dried (1.5g)........... 1 Tbs
Celery Seed- crushed (1.3g)....1/2 tsp
Grind all well-chilled meats and porkfat using a medium (4.5mm) plate. Add dry ingredients followed by the cream. Mix thoroughly until a tacky meat paste is formed.
Option 1: Emulsify in batches in a food processor until a smooth, even paste is achieved; adding ice chips or ice water to keep paste from 'heating up.' Do not overload the processor!
Option 2: Grind the meat paste a second time through a FINE plate (3.0mm). NOTE: I found this method to be much faster than using a processor. No additional water or ice needed.
Stuff into 32mm natural casings. Refrigerate overnight to allow flavors to meld. Ready to cook & serve at this stage OR poach sausage in 160-165° waterbath until the internal sausage temp reaches 165° (this is critical if using poultry instead of veal). Wurst can be safely kept in refrigerator or freezer. Stream, pan-fry or grill before serving.
Recipe for Käsewurst
Swiss Cheese Sausage
INGREDIENT (METRIC) U.S.
Pork Butt/Shoulder (2050g).......4.5 lbs
Emmenthaler Cheese (450g)........1 Lb
Salt (33g).............................4-1/2 tsp
Garlic granules (12g) ...................4 tsp
Black Pepper (4.2g)......................2 tsp
Herbs d' Provence (4.0g)..............4 tsp
Allspice (2.0g).............................1 Tsp
Thyme (0.7g)............................1/2 tsp
Cut cheese in 1/4-inch cubes. Set aside & chill until needed.
Grind meat through medium to large plate.
Add spices & garlc to meat & blend thoroughly.
Regrind through smaller plate (optional)- I skipped this step.
Add in cubed cheese, mixing well to disperse cheese in the meat paste.
Stuff into 38mm casings; tie off in 8" lengths (traditional). I made mine about 1/2 that length.
Poach in 160° water for 20 minutes.
Grill or pan fry in butter to serve.
Previously when I made bockwurst, I used a combo of pork & veal. For the sake of convenience this time, I'm using chicken dark meat in place of the veal. Whereas before I emulsified the meat mix in a processor prior to stuffing, this time in place of using a processor, I'm doing a second 'fine' (3.0mm) grind before stuffing. I'm interested to see how they compare texturally.
For the Käsewurst, I'm using 'regular' cheese, not the 'high temp' variety.
First the ingredients:
For the Bockwurst- to 4lbs of pork, 1/2lb of pork fat, &1lb of chicken I'll be adding the following...
For the Käsewurst- to 4.5lbs of pork, I'll add this collection...
I had 2.5 good size pork butts in the fridge, plus a packet of boneless chicken thighs. I cut these up and nearly froze them.
THE GRIND
I used a medium plate (4.5mm) to grind everything.
For the bockwurst- porkfat, pork, and chicken all ground together...
After cleaning the grinder thoroughly (post-poultry grind), I ground the pork for the kasewurst:
Bockwurst; All ingredients in, plus added the 16oz of heavy cream to the mix:
After all ingredients were added and well-mixed, time for the second grind. This is using a fine plate (3.0mm). A very sticky paste that was challenging to keep feeding through the auger. However, this process was easily 2X as fast as emulsifying multiple batches in a food processor....
RESULT? a very uniform, smooth meat paste that is very similar to the emulsified paste in my previous bock batch:
On to the Käsewurst: added all the ingredient (except the cheese) to the ground pork. The aroma of the allspice, garlic and herbs de provence really was great!
CHEESE TIME: Adding the emmenthaler cubes to the meat paste...
NEXT DAY: Okay, had a number of things to do-so I got a later start on finishing the sausages. I kept them in our 3rd fridge in the garage-where my sons like to keep their stuff. The mixes made the garage smell like a deli counter-garlicky, onion.
The stuffing went quickly with the help of my son. Because these were smaller batches (about 5 pounds each), I used my grinder with stuffer attachments. It takes two people to do the job efficiently & can be a pain! If I was by myself and/or a bigger load, I would have use my Kirby Cannon stuffer. Good father/son time, though!
About ten pounds of wurst goodness! In the background, you can see the 'red glow' of my turkey roaster; heating the water where these two batches will end up once the water temp hits about 160°
First to go in the pool were the Käsewurst. These took about 35 minutes to reach the desired temp. Because they're a larger diameter than the bocks, I figured they'd take a bit longer.
Once I pulled the Käsewurst, onto the rack to cool they went.
Into the poacher went the bocks...
About 20-25 minutes they were ready to pull.
Bocks on the rack cooling:
SAMPLE TIME:
The bockwurst really exceeded my expectations! I wasnt sure whether I'd really notice the chicken vs veal exchange-and to be honest-I cant tell the difference.
The flavor is mild, onion-y with a hint of spice-just what I was targeting.
PLUS the texture was smooth, uniform and consistent-without going to the hassle of emulsifying batch after batch.
This wurst goes great with a nice Riesling (or 'bock' beer), some fried potatoes, sauerkraut and a good mustard!
The Käsewurst got rave reviews from everyone. A coarser texture than the bocks (as expected), and a bit more 'robust' flavor profile with garlic & herbs. The emmenthaler cheese is wonderful in it. My son sliced one lengthwise & grilled it-and so his had a bonus of that 'crusty' toasted cheese flavor! Good stuff!
Got the majority of the 2 batches put away in zip-lock bags. I was going to 'food-saver' a big portion, but it didn't make a whole lotta sense since my three sons & I have been polishing these things off in good order.
Of the original 10 pounds, I think about 1/3s is already gone...and its only been a few days! Should have enough to last through the next weekend.
-Kevin
