German > Sausage-Based > Bockwurst

Regensburger Bockwurst Recipe

Ingredients with Measurements:
- 1 pound of ground pork
- 1/2 pound of ground beef
- 2 teaspoons of salt
- 1 teaspoon of ground white pepper
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground allspice
- 1/2 teaspoon of garlic powder
- 1/2 cup of ice water
- 1/2 cup of heavy cream
- 2 eggs
- Natural hog casings

Special equipment needed:
- Meat grinder
- Sausage stuffer
- Large mixing bowl
- Thermometer

Step-by-step instructions:

1. In a large mixing bowl, combine the ground pork and beef.

2. Add the salt, white pepper, nutmeg, allspice, and garlic powder to the meat mixture. Mix well.

3. In a separate bowl, whisk together the ice water, heavy cream, and eggs.

4. Pour the liquid mixture into the meat mixture and mix until well combined.

5. Chill the mixture in the refrigerator for at least 1 hour.

6. Soak the natural hog casings in warm water for 30 minutes.

7. Attach the sausage stuffer to the meat grinder and fill it with the meat mixture.

8. Thread the hog casings onto the sausage stuffer and begin to fill them with the meat mixture.

9. Twist the filled casings into 4-inch links.

10. Bring a large pot of water to a boil and add the sausage links.

11. Reduce the heat to low and simmer the sausages for 10-15 minutes, or until the internal temperature reaches 160°F.

12. Remove the sausages from the water and let them cool.


Time:
Preparation time: 1 hour 30 minutes
Cooking time: 15 minutes
Temperature:
Internal temperature of sausages should reach 160°F.
Serving size:
This recipe makes approximately 10-12 sausages.

Nutritional information:
Calories: 250
Fat: 20g
Protein: 15g
Carbohydrates: 2g
Sodium: 600mg

Substitutions for ingredients:
Ground chicken or turkey can be substituted for the ground pork and beef.

Variations:
Add diced onions or grated cheese to the meat mixture for added flavor.

Tips and tricks:
Make sure the meat mixture is well chilled before stuffing the casings to prevent the sausages from bursting.

Storage instructions:
Store the cooked sausages in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
To reheat, place the sausages in a pan with a small amount of water and heat over medium heat until warmed through.

Presentation ideas:
Serve the sausages with sauerkraut and mustard.

Garnishes:
Garnish with chopped parsley or chives.

Pairings:
Pair with a cold beer or a glass of white wine.

Suggested side dishes:
Serve with roasted potatoes or a green salad.

Troubleshooting advice:
If the sausages burst while cooking, reduce the heat and simmer gently.

Food safety advice:
Make sure the internal temperature of the sausages reaches 160°F to ensure they are fully cooked.

Food history:
Regensburger Bockwurst is a traditional German sausage that originated in the city of Regensburg.

Flavor profiles:
Regensburger Bockwurst has a mild, slightly sweet flavor with hints of nutmeg and allspice.

Serving suggestions:
Serve the sausages hot or cold as a snack or as part of a meal.

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Region: German

Taste: Savory, Tangy, Spicy, Meaty, Oniony