Bockwurst | Celebrate Sausage S04E22
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Hi Eric, I'm wondering about the water inside the smoker..dont do this, why? The result of the ready product, the colour.
When I do Bockwurst or the smaller "vienna sausage", it is very important, that the saussage is outside DRY! So here my way> stuffed sausage hanged in the smoker, heater (electric) set on100F,that dries them very easy. use fan like below too.after aproxm 1h add smoke, the smoke boxes like you used are making less smoke, therefore I'm using a little smoker inside the smoke box and heat em up with indirect airblow from an old PC fan. Result..dry Bockwurst and a huge amount of smoke for 30min to 1h. depends what colour you prefer.The butcher here always use fan inside for even colouring, and they use a lot of smoke
After all, the Bockwurst each mm in diameter 1min to cook in 170F preheated water and lightly salted!! add ons like left overs from the stuffer are welcome too. Prevents of loosing taste, out of the pot and chill it in ice cold water, can be frozen in vacuum for later
instead of corn or potato starch use some with redden..makes the wurst more pink, taste will be the same
regards from bavaria,germany
andreas
I worked at a butcher shop that made Bockwurst- absolutely delicious, so glad to see this video, and exited to prepare the sausage again. Great job, as always, Eric!
Thanks for the recipe, and video
Not sure this one for me
Great recipe, are you going to do a knockwurst recipe?
who won the prize!?
Looks good. Good to see some germen sausages coming into the show this season!
Lovely series. Thank you.
On my to do list.
Ate quite a bit of this sausage while living in Germany. One of my favorites…along with Mettwurst, Thüringer Bratwurst, Nüremberger Bratwurst, Leberkäse…oh, heck…all sausages.
I’m afraid to make an emulsifier sausage, I have a Ninja system, and I just sharpened my blades, it’s powerful but I’m afraid to burn it up
So much to learn…
Can we use Corn Starch instead of Potato Starch
Looks great, defiantly going on the list to try, glad to see it isn't always smoked as it's already too cold for my smoker up here, I'll just poach or sous vide them, thanks for another great recipe.
Is there a way to work out how much casing is required to accommodate the weight of meat or is that a stupid question, sorry? just an enthusiastic beginner here.
Can somebody please explain the concept of “Protein Extraction” and why it’s important?
outstanding!
Ok, Breathe deeply 😂
Hello Eric I love your show.I have learned so much thanks.
Should I add the phosphate in the same as the patato starch ?
It's different but looks good
I'm Bavarian, never heard that story of naming the Bockwurst, but who knows. No idea why Bockbier is called that either, a Bock is generally a male goat or sheep or deer etc. Maybe because Bockbier hits you harder faster? Who knows.
Bockwurst is also available all over Germany, Currywurst was developed at a food stand in Berlin (still exists today), which is decidedly NOT in Bavaria.
I'll spend some more time making regular sausages (made some great Nuremberg ones) before investing in a commercial grade machine, but I do want to make Weisswurst eventually, my all time favorite sausage. So one of these days, I'm sure a box with one of those machines will show up here too. In Germany they call them Kutter, they look different, a round ring shaped bowl that rotates and fast moving knives are horizontal under a lid cutting the meats, but works the same. I always wondered if Kutter is just a Germanification of the English word cutter? You can buy Kutterhilfsmittel to make sausages, I think they include emulsifiers and curing salt? I bought some when I was over there this summer, but haven't had a chance to work with them.
What a great month. I have learned so much from you
There is a revered Old World Title on par with Master Cheesemaker, Master Brewer, and Master Sausage Maker. You qualify for the latter! You guys Rock!
Eric, this looks fantastic, I doubt however that many of your fans have a commercial grade food processor. Probably everyone has Cuisinart. Any alternative technique?
Fantastic lesson for us all. Are there different methods to attain emulsification? How did they do it in the old days? Thanks again. Peace!
I don't think I've ever actually had any bockwurst. I've never made anything emulsified, I need to work on that.
Looks like a winner or wiener either way it sounds good! Wouldn't you think "Bockwurst" would be Chicken? I thought for sure this would have Beer in it after the intro. These should be some nice links. I like all beef Hot Dogs but if it's good that's all that matters.
I was wondering how I missed two videos in one day!😂😂😂
Wow I love this sausage! So beautiful and smooth!!!❤️❤️❤️❤️
I could be wrong, but cure excelerator isn't in use in the eu so it's probably not how it's made in Germany.
I love bockwurst with kraut and tatos……another gr8 vid as always. Congrats ❤❤❤