How To make Bockwurst
5 lb Veal
1/4 c Chives
1 tb Salt
2 ts Sage
2 ts White pepper
1 1/2 ts Sugar
1 ts Mace, ground
1 ts Cloves, ground
3 dr Lemon extract
3 Eggs
1 c Cream, heavy
Small hog casings Use veal shoulder or trimmings. Work veal twice through fine blade of grinder and add to large bowl. Sprinkle chives, salt, sage, pepper, sugar, mace, cloves and lemon extract over meat. Add eggs and cream and beat 5 minutes, until mixture comes away from sides of bowl. Fill casings with mixture and tie or twist into 5-6" lengths. Bring kettle of heavily salted water to boil. Lower in sausages, preferably in wire basket, and simmer very gently 2-3 minutes. Let cool in water, then drain. Store in refrigerator for up to 2 days. To serve: simmer in water for 10-15 minutes, drain and serve with bread and butter with sweet mustard as a seasoning. Several types of sausages are easy to make at home. Casings can be found in specialty meat markets and are traditionally made of animal intestines. Saltpeter (remember that from your military mess days?) is used as a preservative in some sausages and is available in drugstores. Fresh sausages do not keep well and should be used in a few days. The more spice, salt and saltpeter they contain means a longer storage time for the sausage.
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Why Germans Love Currywurst So Much | Food Secrets Ep. 5
Currywurst - a sausage with spicy sauce - is one of Germany's most popular snacks, especially in Berlin. Anyone who comes here is missing out if they don't try the famous, or infamous, currywurst. It’s a Berlin staple. You may just think it’s a simple hotdog with a special spicy ketchup but it’s much more complicated than that. Berlin currywurst is prepared and served in a variety of different ways that determine the individual quality and taste. But how do you prepare the perfect currywurst? And what goes into the sauce? On this episode of Food Secrets, we get to the bottom of the subject to answer these questions.
#Currywurst #Berlin #foodsecrets
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CREDITS
Report: Ruben Kalus, Anna Carthaus
Camera: Henning Goll, Marek Neumann-Schönwetter
Edit: Frederik Willmann
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After this recipe you will only want to eat sausages like this!
INGREDIENTS:
• 1 kg of sausages
• Water
• 1 tablespoon of ketchup
• 2 tablespoons of mustard
• 200 g of cream
• 200 g of curd cheese
• 1 pinch of black pepper
• Grated mozzarella cheese
• Oregano
Click on the link below and access other delicious recipes!
Bockwurst kochen - Bockwurst heiß machen
Wenn´s mal wieder schnell gehen muss.
Ihr schaltet zu erst die Platte an, dann nehmt Ihr einen Topf und gebt etwas heißes Wasser aus dem Hahn in den Topf. Nun gebt Ihr heißes Wasser aus dem Hahn in den Wasserkocher und schaltet ihn ein. Jetzt gebt Ihr die gewünschte Anzahl Bockwurst in den Topf und kippt das kochende Wasser aus dem Wasserkocher mit dazu, jetzt wartet Ihr bis das Wasser im Topf anfängt zu kochen und schaltet dann die Platte aus. Laßt den Topf noch 5 Minuten auf der Heißen Platte stehen , dann sollte die Bockwurst schön heiß sein.
Wenn Ihr viel Handwerker da habt, empfiehlt es sich, den Topf mit dem Wasser und den Würsten auf den Tisch zu stellen. Brötchen , Senf und Ketchup mit dazu und fertig !
P.S. Kaffee kommt bei Handwerkern auch immer gut an! ;-)
12 Typical German Sausages Compared - Traditional German Sausages
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12 Typical German Sausages Compared - Traditional German Sausages
I thought this will be a very informative video for you so you finally know the difference between the most important German Sausages!
★ German Sausages mentioned in this video: ★
1. Gelbwurst - „Brain Sausage“
2. Krakauer - Krakowska
3. Fleischwurst
4. Leberwurst - Liver Sausage
5. Blutwurst - Blood Sausage
6. Pinkel
7. Frankfurter
8. Wiener
9. Bratwurst
10. Bockwurst
11. Rindswurst - Beef Sausage
12. Weisswurst
★ Sausage Series ★
PART 1- History, Classification, Facts
PART 2 - Fresh & Cooked German Sausages
PART 3 - German Parboiled Sausages
PART 4 - All you need to know about German Bratwurst
★ Videos About Bratwurst ★
16 Most Asked Questions About Bratwurst:
How to serve Bratwurst like German:
How to cook Bratwurst like German:
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German Bratwurst Homemade Street Food Video Recipe littleGasthaus the German Sausage Maker
Making a German withe Bratwurst, only use a Meat grinder.
ingredient on my Blog: #Bratwurst #GermanBratwurst #street Food
How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -
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