Bockwurst Sausage
A classic German sausage that is easy to make at home!
Ingredients
- 1 lb ground turkey (85% lean)
- 1/2 lb fatty ground pork
- 1/2 cup heavy cream
- 1 tbsp salt
- 1 tsp ground white pepper
- 1 tsp mace
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp lemon zest
Instructions
- Combine all ingredients in a mixing bowl and mix until a paste is formed, about two minutes.
- Place the sausage mix in the refrigerator for 30 minutes.
- Stuff the meat into 32mm hog casings making five inch links.
- Bring a large pot of water to a simmer. You want the temperature of the water to be as close to 170F as possible.
- Place the sausages into the water bath and weight down with utensils to prevent the sausages from floating.
- Poach the sausages for about 30 minutes until an internal temperature of 165F is reached.
- Transfer the fully cooked sausages to an ice bath to stop the cooking process.
Notes
The bockwurst can be stored in the refrigerator for about 5 days. The sausages are easily reheated in the oven or on a grill.