Bockwurst Recipe

Soak and rinse casings

Place hog casings in a bowl of cool water for at least 30 minutes. Rinse each length under running water by pushing water through the casing to remove salt. Keep in a bowl of fresh water until ready to use.

Chill bowl, meat and grinder parts in the refrigerator or freezer for 15–20 minutes so meat stays cold during grinding and stuffing. Assemble sausage stuffer or funnel attachment and set aside.

Grate onion and prepare meat

Peel and finely grate the onion; reserve the juice. Cut pork shoulder and veal into 1-inch cubes and chill until very cold (almost firm).

First grind

Using a chilled grinder fitted with a medium plate, grind the pork and veal once into a large chilled bowl. Keep bowl over ice if your kitchen is warm.

Mix with seasonings

Sprinkle the dry milk powder and salt over the ground meat. Add white pepper, nutmeg, mace, grated onion (including juice), and chopped parsley if using. Add the ice water and the small diced cold butter, if using. Mix thoroughly by hand or with a stand mixer (use paddle or low-speed hook) until the mixture becomes sticky and cohesive—about 2–4 minutes. This develops the protein and gives the bockwurst its characteristic texture.

Optional second grind

For a finer, smoother texture typical of commercial bockwurst, pass the mixture through a fine plate or pulse in a food processor briefly (10–15 seconds). Keep mixture cold.

Perform a flavor and binding test: pinch off a 1-inch patty and poach it in simmering water for 2 minutes, then cool and taste. Adjust seasoning if needed (add small amounts of salt or pepper).

Mount casing and start stuffing

Slide one end of a prepared casing onto the stuffer tube, leaving a few inches free. Tie a knot at the end of the casing or leave it open if you seal after filling. Feed the sausage mixture into the stuffer, maintaining even pressure and allowing the casing to fill without overstuffing. Aim for sausages about 4–5 inches long (typical bockwurst portion).

Form links

When you have filled a length, twist the casing every 4–5 inches to form links. Alternate twist direction between links to keep them from unraveling. If there are air pockets, prick them gently with a sterile needle and smooth the filling toward the hole.

Refrigerate the linked sausages on a tray, uncovered, for 30–60 minutes to allow the casing to dry and firm slightly before poaching.

Prepare poaching liquid

In a large pot, combine 8 cups water, 1 cup beer (or additional water), bay leaf, whole white peppercorns and 1 tsp salt. Bring to a gentle simmer over medium heat — do not let the liquid boil vigorously, which can split casings.

Poach sausages gently

Reduce heat so the liquid holds at 175–180°F (80–82°C) — small bubbles may occasionally rise but avoid rolling boil. Add the sausages in a single layer and poach for 15–20 minutes, or until the internal temperature reaches 155–160°F (68–71°C). Turn gently once during cooking for even color.

When cooked, remove sausages with a slotted spoon and transfer to a tray. For immediate serving, you can lightly brown them in a skillet with a tiny bit of butter or oil (30–60 seconds per side) or briefly grill for color. Alternatively, chill quickly in an ice bath for storing.

Serve bockwurst warm with mustard, soft pretzels or rolls and sauerkraut. They pair traditionally with a bock beer.

To store, refrigerate cooked sausages in an airtight container for up to 4 days or freeze for up to 3 months. Reheat by poaching gently in water or low oven to avoid splitting casings.