- May 1, 2007
- 10,099
- 40
For anyone wanting to have an authentic German sausage for Oktoberfest here is one I found...
Weisswurst (Bockwurst)
from Germany
Stuff into a 32-35mm hog casing and make into 5" to 6" links. Place into 160°F water and cook until an internal temperature of 150°F is attained. Then shower the sausage with cool water until the internal temperature falls to 75°F. Place in cooler overnight before using.
Grill or fry these brats until browned. For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour. Brown the sausage in a skillet to which you have added vegetable oil.
Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.
Weisswurst (Bockwurst)
from Germany
- 5 lbs. veal
- 1 oz. ground mustard seed
- 5 lbs. lean pork butts
- 1 Tbsp. ground white pepper
- 3-1/2 ozs. non-fat dry milk
- 1 tsp. ground celery seeds
- 3-1/2 ozs. salt
- 1 tsp. mace
- 3-1/2 ozs. soy protein concentrate
- 1 oz. powdered dextrose
- 1 tsp. onion powder
- 1 qt. ice water
- 1 tsp. dry parsley
Stuff into a 32-35mm hog casing and make into 5" to 6" links. Place into 160°F water and cook until an internal temperature of 150°F is attained. Then shower the sausage with cool water until the internal temperature falls to 75°F. Place in cooler overnight before using.
Grill or fry these brats until browned. For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour. Brown the sausage in a skillet to which you have added vegetable oil.
Serve with German bread or a crusty roll and spicy mustard or horseradish sauce.