Wurst means sausage. Bock means goat. So loosely translated, Bockwurst means goat sausage. Hang on, that makes no sense? This German sausage is traditionally made from a combination of veal and pork. The Bockwurst is bursting with flavour thanks to the addition of parsley, chives and paprika.
It is best to use kosher salt in this recipe. If you decide to use table salt reduce the quantity by av 1/4 teaspoon as it is a much harsher salt.
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- 1lb 85/15 boneless beef shoulder
- 1lb boneless pork shoulder
- 1/4 cup parsley (finely chopped)
- 1/4 cup chives (finely chopped)
- 2 tsp salt
- 1 1/2 tsp white pepper
- 1 tsp paprika
- 1/4 cup water
- 4 feet 32/35mm soaked hog casing
- Chop the meat into small pieces. Grind the meat coarsely into a large bowl.
- Use your hands to mix in the parsley, chives, salt, pepper and paprika.
- Pour in the water and continue mixing until the mixture binds together.
- Using your casings, stuff the sausage using your sausage stuffer. By creating 6″ sausages you’ll get around 6 sausages.