My pops had a coworker who was a German immigrant, he use to bring these home. They quickly became my favorite. My pops and his friend e gone now. Eric, thanks for the trip back to my childhood.
That´s what they say Bockwurst was served with Bockbier ( Bockbeer ). Bockbeer was invented in north Germany in the Town of Einbeck ( Einbecker Ur-Bock ) around the year 1240. The beer was so successful that it was exported to Italy which was possible back then because of its high alcohol content. Later in 1500 it found its way back to Bavaria Munich and was brewed there. But there is more to the story of Bockbier. Nowadays we have lots of „Bockbier“! Which are the ordinary „Bockbier but there is also „Doppel Bockbier“( doppel means dubble, with even higher alcohol content of cause 😉), „Mai Bockbier“( Mai = Month of May where its available at our Spring Fairs ) than there is more „Fest Bockbier“ for the Chrismas season and last but probably not least „Eis Bockbier“ ( that´s extra special …in the making they separate the parts of water due freezing it all for the one purpose to bring up the alcohol level what else, haha …..it can reach up to 43% vol. 🍻Prost!
I worked in a very good butchery in Germany, but they never gave details and explanations as good as yours! Awesome! Many thanks and kind regards Rob 👍😀 🇳🇿
This is, by far, my favorite RUclips channel and I'm not a sausage maker, chef, or butcher... Eric is just a magnetic person. His charisma, accuracy, energy, scientific approach, humility, positive attitude.... Too much good to say about the man. I believe that in fifty years, people would still be learning from him. Thanks for the excellent content, Eric. Please keep it coming.❤🌹💐
Ate quite a bit of this sausage while living in Germany. One of my favorites…along with Mettwurst, Thüringer Bratwurst, Nüremberger Bratwurst, Leberkäse…oh, heck…all sausages.
I worked at a butcher shop that made Bockwurst- absolutely delicious, so glad to see this video, and exited to prepare the sausage again. Great job, as always, Eric!
My kids used to call these “white hot dogs” and would chow down on these before regular hot dogs. Now it’s just the wife and I so I only make these when the whole family gets together. I stuff these into large sheep casings,24-26 mm. Made the day beforehand and grilled low and slow for a perfect snap.
These are served on a toasted buttered roll with spicy German mustard and sauerkraut on the side. I make a 10lb batch an the kids and grandkids devour almost all of them!!😋
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: ruclips.net/video/0S8SzS2hN9s/видео.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Eric I've been following you for quite awhile , You've been very helpful . my mom was German and I've been trying to keep up the tradition of making German sausage . Thanks so much for your professional advice.
That is a beautiful result you have achieved. As a big fan of emulsified sausages I make these along with genuine German Wiener and Frankfurter sausage regularly and my entire family as well as friends all love them. Using a cutter aid (basically phosphate that activates the meat protein - often sold in Europe as Bullifrisch) ensures maximum emulsification and an absolutely smooth and almost silky texture. Should come with a warning though because once you get into emulsified sausages you very easily get addicted to them 😄
Eric, this is my new hobby playing with all kind of meat and I am very happy that I found your website. Never seen some much details. Thank you very much for your work.
In Switzerland it is called Servelat. Best sausage ever and so versatile. It can be eaten cold, hot, fried. I mostly make salad with it or Sülze. I live now in Australia and thanks to Aldi I can get it without any work. 😊
Hi Eric, I'm wondering about the water inside the smoker..dont do this, why? The result of the ready product, the colour. When I do Bockwurst or the smaller "vienna sausage", it is very important, that the saussage is outside DRY! So here my way> stuffed sausage hanged in the smoker, heater (electric) set on100F,that dries them very easy. use fan like below too.after aproxm 1h add smoke, the smoke boxes like you used are making less smoke, therefore I'm using a little smoker inside the smoke box and heat em up with indirect airblow from an old PC fan. Result..dry Bockwurst and a huge amount of smoke for 30min to 1h. depends what colour you prefer.The butcher here always use fan inside for even colouring, and they use a lot of smoke After all, the Bockwurst each mm in diameter 1min to cook in 170F preheated water and lightly salted!! add ons like left overs from the stuffer are welcome too. Prevents of loosing taste, out of the pot and chill it in ice cold water, can be frozen in vacuum for later instead of corn or potato starch use some with redden..makes the wurst more pink, taste will be the same regards from bavaria,germany andreas
I'm Bavarian, never heard that story of naming the Bockwurst, but who knows. No idea why Bockbier is called that either, a Bock is generally a male goat or sheep or deer etc. Maybe because Bockbier hits you harder faster? Who knows. Bockwurst is also available all over Germany, Currywurst was developed at a food stand in Berlin (still exists today), which is decidedly NOT in Bavaria. I'll spend some more time making regular sausages (made some great Nuremberg ones) before investing in a commercial grade machine, but I do want to make Weisswurst eventually, my all time favorite sausage. So one of these days, I'm sure a box with one of those machines will show up here too. In Germany they call them Kutter, they look different, a round ring shaped bowl that rotates and fast moving knives are horizontal under a lid cutting the meats, but works the same. I always wondered if Kutter is just a Germanification of the English word cutter? You can buy Kutterhilfsmittel to make sausages, I think they include emulsifiers and curing salt? I bought some when I was over there this summer, but haven't had a chance to work with them.
Looks great, defiantly going on the list to try, glad to see it isn't always smoked as it's already too cold for my smoker up here, I'll just poach or sous vide them, thanks for another great recipe.
Hi Eric. The robot food processor.... how much meat is the maximum would you recommend. I really want to buy an Alaska bowl chopper but there so expensive. What's the best alternative? We do 250kg a day of sausages... But can't make emulsified sausage yet. Looking to try this out for some of are special customers. Thanks
Looks like a winner or wiener either way it sounds good! Wouldn't you think "Bockwurst" would be Chicken? I thought for sure this would have Beer in it after the intro. These should be some nice links. I like all beef Hot Dogs but if it's good that's all that matters.
Thanks for another great video Eric! Question: I see you using Potato Starch as a binder. Do you find Potato Starch as good as high heat non-fat dry milk? Thank you
I was wondering if you could explain why you need to do a different smoking method for this recipe? Why is it so important to not dry out the casing like we do in the other smoked sausage recipes?
So True!!! If someone wants to get into the emulsified sausage making business, the Hobart units are top notch!! I've been eyeing the smaller unit they have but can't justify the 10k price tag just yet. Maybe I'll find a used one for sale.
@@2guysandacooler I picked one up years ago via eBay with a local pickup, used from a school cafeteria. As Hobart still makes them parts are available, being industrial fairly easy to maintain/mod.
Is there a way to work out how much casing is required to accommodate the weight of meat or is that a stupid question, sorry? just an enthusiastic beginner here.
Eric, this looks fantastic, I doubt however that many of your fans have a commercial grade food processor. Probably everyone has Cuisinart. Any alternative technique?
If your food processor doesn't have a strong motor, it's only a matter of time that it'll burn out. In that case I would just grind the meat and fat 4 times on a very small plate (3mm) and enjoy the sausage that way.
That emulsified sausage looks lovely. I have made bockwurst before without emulsifying it. I just did a really fine grind. It still turns out very tasty.
When you add salt to meat, the salt extract proteins from the meat called myosin and actin. These are called Salt soluble proteins. As you mix the meat and agitate the meat more of these proteins are extracted causing a glue-like matrix to be formed between the fat, the proteins, and the water. The end result is a very sticky batter. The finer the meat particle the more protein can be extracted and the better the cohesion between the different particles in the meat.
@@2guysandacooler Thanks for the clarification. Just to make sure I understand correctly, it has to do with the properties of the mixture and to help the particles cohere together, and not something to do with adjusting the quantity or quality of the protein itself or its benefits to the human body?
Why would anyone make at home this wurst is beyond me. Adding fat and water ( ice ) plus phosphate to a perfect 100% red meat is crazy. The company do it because after selling the red meat they are left with trimmings and fat that nobody will buy. That is why they make many different sausages that are almost the same meat, just different spices. It is a way to maximize the profit per unit of pig, cow, chicken... I have been in the business long enough and done everything. The food industry spend billions to find way to sell us more fat and sugar products and the results are obvious. Have a nice day
Make a video where you make a sausage without fat. And make one emulsified without fat and water. And since you've been in the business for so long it shouldn't be a problem for you.
@darkiee69 My sentiments exactly. I love comments from people who have "been in the business long enough and have done everything" but fail to understand the very basics of sausage making. 🙄
My pops had a coworker who was a German immigrant, he use to bring these home. They quickly became my favorite. My pops and his friend e gone now. Eric, thanks for the trip back to my childhood.
Its amazing how you are not lazy to repeat important steps in each of your videos. May I call you Master Eric?
That´s what they say Bockwurst was served with Bockbier ( Bockbeer ).
Bockbeer was invented in north Germany in the Town of Einbeck ( Einbecker Ur-Bock ) around the year 1240. The beer was so successful that it was exported to Italy which was possible back then because of its high alcohol content.
Later in 1500 it found its way back to Bavaria Munich and was brewed there.
But there is more to the story of Bockbier. Nowadays we have lots of „Bockbier“!
Which are the ordinary „Bockbier but there is also
„Doppel Bockbier“( doppel means dubble, with even higher alcohol content of cause 😉),
„Mai Bockbier“( Mai = Month of May where its available at our Spring Fairs ) than there is more
„Fest Bockbier“ for the Chrismas season and last but probably not least
„Eis Bockbier“ ( that´s extra special …in the making they separate the parts of water due freezing it all for the one purpose to bring up the alcohol level what else, haha …..it can reach up to 43% vol.
🍻Prost!
I worked in a very good butchery in Germany, but they never gave details and explanations as good as yours!
Awesome!
Many thanks and kind regards
Rob 👍😀 🇳🇿
This is, by far, my favorite RUclips channel and I'm not a sausage maker, chef, or butcher... Eric is just a magnetic person. His charisma, accuracy, energy, scientific approach, humility, positive attitude.... Too much good to say about the man. I believe that in fifty years, people would still be learning from him.
Thanks for the excellent content, Eric. Please keep it coming.❤🌹💐
I was also surprised how good his content is! Deserves way more subscribers!
I was wondering how I missed two videos in one day!😂😂😂
Wow I love this sausage! So beautiful and smooth!!!❤️❤️❤️❤️
lol this one was so tasty!!
Ate quite a bit of this sausage while living in Germany. One of my favorites…along with Mettwurst, Thüringer Bratwurst, Nüremberger Bratwurst, Leberkäse…oh, heck…all sausages.
One of my favorite wurst! Thanks for sharing!
Namibian Breweries (they have a very strong German beer tradition dating back to colonial times. They produce dark bock beers, URBOCK & CAMELTHORNE
Amazing! Eric you and your website are now my GO TO for anything sausage. I am going to start calling you Abe Froman!
He is “On a mission from God!”
The sausage king of chicago. Hes a great man.
I worked at a butcher shop that made Bockwurst- absolutely delicious, so glad to see this video, and exited to prepare the sausage again. Great job, as always, Eric!
for us the sausage was uncured, and not smoked. Look forward to trying this variation.
There is a revered Old World Title on par with Master Cheesemaker, Master Brewer, and Master Sausage Maker. You qualify for the latter! You guys Rock!
My kids used to call these “white hot dogs” and would chow down on these before regular hot dogs.
Now it’s just the wife and I so I only make these when the whole family gets together.
I stuff these into large sheep casings,24-26 mm. Made the day beforehand and grilled low and slow for a perfect snap.
These are served on a toasted buttered roll with spicy German mustard and sauerkraut on the side.
I make a 10lb batch an the kids and grandkids devour almost all of them!!😋
looks like ring bologna . my daughter and I love it.
You are the Master Teacher !!!!!
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.
25 LB Electric Sausage Stuffer from The Sausage Maker: ruclips.net/video/0S8SzS2hN9s/видео.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Eric I've been following you for quite awhile , You've been very helpful . my mom was German and I've been trying to keep up the tradition of making German sausage . Thanks so much for your professional advice.
That is a beautiful result you have achieved. As a big fan of emulsified sausages I make these along with genuine German Wiener and Frankfurter sausage regularly and my entire family as well as friends all love them. Using a cutter aid (basically phosphate that activates the meat protein - often sold in Europe as Bullifrisch) ensures maximum emulsification and an absolutely smooth and almost silky texture. Should come with a warning though because once you get into emulsified sausages you very easily get addicted to them 😄
One of my favorites. Especially with curry.
Eric, this is my new hobby playing with all kind of meat and I am very happy that I found your website. Never seen some much details. Thank you very much for your work.
HOORAY..... it's wurst day....more German/central/eastern European sausages 🙏
In Switzerland it is called Servelat. Best sausage ever and so versatile. It can be eaten cold, hot, fried. I mostly make salad with it or Sülze. I live now in Australia and thanks to Aldi I can get it without any work. 😊
Can’t wait to see new the Ionic Thrust videos you make with this transformer
Lovely series. Thank you.
Looks good. Good to see some germen sausages coming into the show this season!
Hi Eric, I'm wondering about the water inside the smoker..dont do this, why? The result of the ready product, the colour.
When I do Bockwurst or the smaller "vienna sausage", it is very important, that the saussage is outside DRY! So here my way> stuffed sausage hanged in the smoker, heater (electric) set on100F,that dries them very easy. use fan like below too.after aproxm 1h add smoke, the smoke boxes like you used are making less smoke, therefore I'm using a little smoker inside the smoke box and heat em up with indirect airblow from an old PC fan. Result..dry Bockwurst and a huge amount of smoke for 30min to 1h. depends what colour you prefer.The butcher here always use fan inside for even colouring, and they use a lot of smoke
After all, the Bockwurst each mm in diameter 1min to cook in 170F preheated water and lightly salted!! add ons like left overs from the stuffer are welcome too. Prevents of loosing taste, out of the pot and chill it in ice cold water, can be frozen in vacuum for later
instead of corn or potato starch use some with redden..makes the wurst more pink, taste will be the same
regards from bavaria,germany
andreas
LOL. There are lots of ways to cook an emulsified sausage. Matter of fact, in my recipe I list 6 different ways. Thanks for sharing how ya'll do it😉
I love bockwurst with kraut and tatos......another gr8 vid as always. Congrats ❤❤❤
What a great month. I have learned so much from you
I'm Bavarian, never heard that story of naming the Bockwurst, but who knows. No idea why Bockbier is called that either, a Bock is generally a male goat or sheep or deer etc. Maybe because Bockbier hits you harder faster? Who knows.
Bockwurst is also available all over Germany, Currywurst was developed at a food stand in Berlin (still exists today), which is decidedly NOT in Bavaria.
I'll spend some more time making regular sausages (made some great Nuremberg ones) before investing in a commercial grade machine, but I do want to make Weisswurst eventually, my all time favorite sausage. So one of these days, I'm sure a box with one of those machines will show up here too. In Germany they call them Kutter, they look different, a round ring shaped bowl that rotates and fast moving knives are horizontal under a lid cutting the meats, but works the same. I always wondered if Kutter is just a Germanification of the English word cutter? You can buy Kutterhilfsmittel to make sausages, I think they include emulsifiers and curing salt? I bought some when I was over there this summer, but haven't had a chance to work with them.
LOL Probably. In America the unit is called a Buffalo Chopper. Go figure
Looks great, defiantly going on the list to try, glad to see it isn't always smoked as it's already too cold for my smoker up here, I'll just poach or sous vide them, thanks for another great recipe.
One of my favorite sausages for Hot dogs or for "flavoring" a few beers 😁
Looks like another great one and so smooth. 😊😇👍
Wow! Danke!
Well done A2Z speaking explained sausage recipe n supper results,I'm happy n pleased watching ur post from TANGA Tanzania, you deserve a big Wow.
Thanks for the recipe, and video
I love this recipe ❤
So much to learn...
Fantastic lesson for us all. Are there different methods to attain emulsification? How did they do it in the old days? Thanks again. Peace!
On my to do list.
Can’t wait to try it
Hi Eric. The robot food processor.... how much meat is the maximum would you recommend.
I really want to buy an Alaska bowl chopper but there so expensive.
What's the best alternative? We do 250kg a day of sausages... But can't make emulsified sausage yet.
Looking to try this out for some of are special customers.
Thanks
Looks like a winner or wiener either way it sounds good! Wouldn't you think "Bockwurst" would be Chicken? I thought for sure this would have Beer in it after the intro. These should be some nice links. I like all beef Hot Dogs but if it's good that's all that matters.
Love it!
outstanding!
Awesome my man
I process enough deer meat we should try this Bockwurst.
This Sausage looks great.
Binders by their nature dilutes the flavor of your product. Can we use different fat and eliminate any 'binder' component of any of our recipies?
Enjoyed the Video!👍
I looked for a *Mettwurst* video but couldn't find one. Could you explain how to make it and general trivia sometime? Thanks
Mettwurst was a season1 video. I think i'll remake it though: ruclips.net/video/O-gnCaW6mNA/видео.html
Best German sausage, Curry Wurst. Gotta be eaten outside with Schaschlik Sauce 😊
Hello Eric. Do you have a video on how to sharpen the blades of a food processor please?
Curry Wurst! Love it!
Quick question - if I want to sous vide the bockwurst, can I add liquid smoke to the recipe? Any suggestions on how much?
I could be wrong, but cure excelerator isn't in use in the eu so it's probably not how it's made in Germany.
Thanks for another great video Eric!
Question: I see you using Potato Starch as a binder. Do you find Potato Starch as good as high heat non-fat dry milk? Thank you
Hello Eric I love your show.I have learned so much thanks.
Should I add the phosphate in the same as the patato starch ?
I would
Thanks
I love German sausages. I want to try it.
As I do not have commercial grade food processor could I just double grind with smallest grinder plate to get close to the emulsification?
I was wondering if you could explain why you need to do a different smoking method for this recipe? Why is it so important to not dry out the casing like we do in the other smoked sausage recipes?
Eric, I find it very difficult to use the food processor. Would over grinding the meat give a good result? Maybe another method?
Thanks.
triple grinding it on a very small plate will make a nice sausage
Ok, Breathe deeply 😂
A Hobart Buffalo Chopper is the perfect machine for emulsification for anyone looking to get into this type of sausage.
So True!!! If someone wants to get into the emulsified sausage making business, the Hobart units are top notch!! I've been eyeing the smaller unit they have but can't justify the 10k price tag just yet. Maybe I'll find a used one for sale.
@@2guysandacooler I picked one up years ago via eBay with a local pickup, used from a school cafeteria. As Hobart still makes them parts are available, being industrial fairly easy to maintain/mod.
It's different but looks good
What commercial food processor. Do you suggest.
Is there a way to work out how much casing is required to accommodate the weight of meat or is that a stupid question, sorry? just an enthusiastic beginner here.
What about adding dry ice instead of ice
We did that at the meat factory I worked for in Enid Oklahoma
wow nice work.
Eric the giveaway is not available to people outside the United States
Great recipe, are you going to do a knockwurst recipe?
Thanks for the info on the meat processor. It sound like you may have burned up one or two!
Can we use Corn Starch instead of Potato Starch
Great love them but wheres the link for currywurst ?
Description box
how did you check internal sausage temp of 130? Meat thermometer?
yep
Eric, this looks fantastic, I doubt however that many of your fans have a commercial grade food processor. Probably everyone has Cuisinart. Any alternative technique?
If your food processor doesn't have a strong motor, it's only a matter of time that it'll burn out. In that case I would just grind the meat and fat 4 times on a very small plate (3mm) and enjoy the sausage that way.
As a child one of my favorite sausages was called Knockwurst. Is this the same sausage?
I don't think I've ever actually had any bockwurst. I've never made anything emulsified, I need to work on that.
Para acompañar una buena Pilsener Alemana
I love German meats and sosages, from Namibie, i do i lot miself, the things you show is over done
Eric how can we make emulsified sausage if we dont have a commercial food processor
You can't. You can make a fake emulsified sausage by grinding your meat and fat a bunch of times but it's not the same
That emulsified sausage looks lovely. I have made bockwurst before without emulsifying it. I just did a really fine grind. It still turns out very tasty.
A SOUS VIDE works wonders.
yes it does
Great job boakwurst isn't a knackers?
👍❤️
That texture was pure perfection!!
who won the prize!?
I personally prefer Italian sausages to German sausages.
Can somebody please explain the concept of “Protein Extraction” and why it’s important?
When you add salt to meat, the salt extract proteins from the meat called myosin and actin. These are called Salt soluble proteins. As you mix the meat and agitate the meat more of these proteins are extracted causing a glue-like matrix to be formed between the fat, the proteins, and the water. The end result is a very sticky batter. The finer the meat particle the more protein can be extracted and the better the cohesion between the different particles in the meat.
@@2guysandacooler Thanks for the clarification. Just to make sure I understand correctly, it has to do with the properties of the mixture and to help the particles cohere together, and not something to do with adjusting the quantity or quality of the protein itself or its benefits to the human body?
I’m afraid to make an emulsifier sausage, I have a Ninja system, and I just sharpened my blades, it’s powerful but I’m afraid to burn it up
Beer mustard
on that please
المكونات من فضلك
look in the description box
To be honest, with the name, I’m a little disappointed it’s not made from chicken. Missed opportunity.
Technically speaking the word Bock means goat or some horned animal like a buck.
@@2guysandacooler - gotchya. I just mean bock bock like a chicken. I’m a simple man.
If you want chicken buy a can of store bought Vienna sausage.
@@BruceHornberger-wj2lc - I don’t. It was just a joke that was apparently only enjoyed by me. And I’m ok with that…
Got ya. 😆
I did not see you add the fat .. guess I missed it?
Go to 9:00
tyvm sir ... (bows)@@2guysandacooler
Not sure this one for me
Mine is definitely bigger salamat ❤
Why would anyone make at home this wurst is beyond me. Adding fat and water ( ice ) plus phosphate to a perfect 100% red meat is crazy.
The company do it because after selling the red meat they are left with trimmings and fat that nobody will buy. That is why they make many different sausages that are almost the same meat, just different spices. It is a way to maximize the profit per unit of pig, cow, chicken...
I have been in the business long enough and done everything. The food industry spend billions to find way to sell us more fat and sugar products and the results are obvious.
Have a nice day
theres so much you have yet to learn.....
Make a video where you make a sausage without fat. And make one emulsified without fat and water. And since you've been in the business for so long it shouldn't be a problem for you.
@darkiee69 My sentiments exactly. I love comments from people who have "been in the business long enough and have done everything" but fail to understand the very basics of sausage making. 🙄