Bockwurst & Garlic Sausage

[Kevin A]

After having success in first foray into sausage-making with the italian, I looked forward to making more this weekend.

This time: Bockwurst—a family favorite in the past so there was much noise for me to create something 'as good as' the store-bought versions.... :o

This was a bit more complicated than the italians I made. These use two meats, needed to be emulsified before stuffed, and had to be poached before stored.

7 pound of pork and 3 pounds of veal =10 pounds
Fine ground and spices added.

In 2-pound batches in the food processor, I wound up with a big pile of emulsified goodness... ;D



Loaded the Kirby cannon with 10 pounds of the filling & used 32-35mm hog casings.

here they are freshly stuffed. They already smell great (chives, mace, onion)...



I then took a large turkey roaster (both top & bottom) on the stovetop and half-filled them with water. Lightly 'poached' all the links while keeping the water temp approximately 165-170° until the IT on the links was the same. Then they were cooled in an ice bath once they reached temp.

Post-bath:



Taster's opinions & verdict: a mild sausage with hints of chive, 'nutmeg' (mace), onion. Goes absolutely great with a good german mustard, dijon, or even basic yellow. Thumbs up from all around. More work than anticipated, but the results are a treat!

Next in line: Garlic Sausages!

Pulled a large head of fresh garlic from the garden:



Plus I still had about 7-10 pound of pork to grind & use.
Fresh garlic packs a flavor-whallop—it sneaks up on you at first then you realize, "I'm gonna be tasting this all day!"  :D

For the sausage, flavorings included, beside 3+ tablespoons of chopped garlic, white wine (1.5 cups,), coriander, nutmeg, white pepper, salt, sugar, onion powder. I ran out of hog casings with the bockwurst, so I wound up using collagen casing (32mm) for the first time.

Eazy-peezy compared to the bocks with plenty of garlic to keep the vampires away:

[Sailor]

Yep....It is too late to warn you to stay away from sausage making  ;D  Them their links look fantastic.  Looks like you have been doing this your entire life.  Nothin better than homemade sausage.  You know what goes in them and you can tweak the recipe to your own liking.  Great job!

[Mr Walleye]

Excellent job Kevin!  8)

Mike

[pikeman_95]

I would like to express my condolances to your wife because she has lost you to the dreaded sausage virus. As far as I know there is no cure. The only relief is to spend hours cranking out sausage. I know it is a good thing that you found time to take your wife to dinner for your anniversary. I hope you make it to your next one. At the rate your are cranking out sausage I have my doubts.

By the way you make very professional looking sausage. Nice tight casings and very consistant sized. A smoker will also alleviate some of the symptoms.

Remember you have the company of many other fellow sufferers.

KC

[devo]

I would like to express my condolances to your wife because she has lost you to the dreaded sausage virus. As far as I know there is no cure. The only relief is to spend hours cranking out sausage. I know it is a good thing that you found time to take your wife to dinner for your anniversary. I hope you make it to your next one. At the rate your are cranking out sausage I have my doubts.

By the way you make very professional looking sausage. Nice tight casings and very consistant sized. A smoker will also alleviate some of the symptoms.

Remember you have the company of many other fellow sufferers.

KC

Hehehehe............after three wives I can agree with Kirby, but I didn't start making sausage till after the third left so you good to go  ;D

[Kevin A]

Well, I may have to slow down production because between last weekend & this, the fridge & freezer nearly full.

Although a second freezer may help resolve that issue...  :-\ :)

[NePaSmoKer]

My other wife is a water stuffer  :D

[NePaSmoKer]

Well, I may have to slow down production because between last weekend & this, the fridge & freezer nearly full.

Although a second freezer may help resolve that issue...  :-\ :)

I have the freezer in the house full, chest freezer and 2 fridge/freezer in garage full, my daughters chest freezer in Ephrata full and my neighbors garage freezer full. Its like a sausage/smoking habit thats hard to break  :D

[Tenpoint5]

Stic A Fork in Him Boy's!! He's done. Yes sir that boy has done been bitten by the sausage virus hard. Don't make a bad looking sausage either. You and them boys of your are doing a great job Kevin. Keep it up.

[digitalsmoker]

Them look GOOD

[watchdog56]

Nice job on the sausages.

[Bavind]

Well, I may have to slow down production because between last weekend & this, the fridge & freezer nearly full.

Although a second freezer may help resolve that issue...  :-\ :)

Thats the one problem making sausage once you start you cant stop. I to have the same problem"?" as Nepas everyone I know has a freezer full.   LOL ;D

[Kevin A]

Like the old rule, "Laws are like sausages, it is better not to see them being made."

Well here's another violation of that rule: Makin' a meat pile!

[Hopefull Romantic]

Great Looking sausage Kevin.

I think I am starting to get the itch.


Hady

[OU812]

Another fine looking pile of sausage, you go Kevin