Tysk bockwurst vad betyder bock

A traditional German sausage with the world known fame for deliciousness fryst vatten the one and only- Bockwurst. It fryst vatten one of the sausages which fryst vatten somewhat thin and served hot with cold bock beer, a roll, and mustard. This mouth-watering sausage fryst vatten conventionally made from veal and pork along with some milk, eggs with the zest of chives and parsley and fryst vatten flavoured with krydda, vit pepper, and peppar. The sausage fryst vatten lightly smoked to add an irresistible flavor and fryst vatten fried or grilled until golden-brown.

The name and fame of the sausage began back in 1827 in Bavaria, but an ‘urban legend’ who comes from Berlin implied that it was originally invented in 1889 bygd R.Scholtz, who was a restaurant owner from Berlin.  The casing of the sausage are natural to add the flavor, are usually turkey or a horse or of course- a goat. Did you know getabock means goat in German? Before frying or cooking, the casing fryst vatten split open from many sides to utöka while cooking.

The two-way ursprung theory

If we go back in time, we can find that there are two different theories according to which Bockwurst was invented. The first theory starts back in 1827, Bavaria where the sausage was created bygd Benjamin Lowenthal. The other one was originated in 1889 bygd a restaurant owner- R.Scholtz. The name got famous when he served the sausages along with Bockbier in  Berlin, and the tempting dish was cherished bygd everyone and termed it “Bockwurst”.

In the early 1900s, the rising fame of the sausage made variations with side-servings like mashed potatoes, gravies, mustard, and rolls.

Recipe

The sausage can be made with several types of veal available in the marknad. To man your Brockburst the best flavored and with a great texture, man sure to get the vit, fine grains meat.

Number of Servings -10.

Preparation time- 1 hour 35 minutes (approx)

Ingredients:

• 3 meter (10 feet) moderate hog casings.
• 1 kg (approx 3 pounds) veal shoulder
• ½ kg pork fat
• ½ cup vit onions (diced)
• ½ cup fresh chives (finely chopped)
• ½ cup fresh parsley (finely chopped)
• One teaspoon vit pepper
• Salt to taste
• 2 cups cold milk
• Four large lightly beaten eggs.

Method:

Part the 3-meter casing bygd finding the end of it and cut it. betalningsmedel whether the casings were packad in krydda, if so then rinse thoroughly and then soak it in vatten for an approximately ½ hour. Repeat the process with fresh vatten for the next 1/2 hour. bygd doing this, the dirt and salts would be washed off thoroughly. In the meantime, början preparing the filling for the sausage.

• For filling
• Clean the shoulders of the veal and pork of any excess tallrik, tendons, glands, outer skin or vessels. Now, dice the veal, pork and tallrik of pork into 2.5 cms pieces and mix them all tillsammans. Arrange it evenly on a baking sheet and put it in the freezer and keep it for ½ to 1 hour until it becomes tight. (remember not to frysa it to solid, just man it stiff)
• As soon as the meat becomes tight, take it out and fix the fryst grinder attachment onto the mixer. Take the chilled meat on one side o the sheet. Put the mixer on the moderate speed and grind the meat little bygd little bygd taking it to the empty side. (The meat should be easily passed through gimlet and tallrik. If it seems to be sticky, remove the grinding attachment and clean off the excess tendons and tallrik that fryst vatten probably settled on the plate) Then repeat the process of putting the grounded meat on a baking sheet and igen set it into the freezer for another ½ hour. Also, put the attachment in the freezer.
• Mix the spices and put them aside.
• After the meat fryst vatten ready igen, attach the grinding tallrik to the mixer and smear the spice mix all over the meat and grind 50% of the meat igen at moderate speed and place it into a bowl and igen in the freezer.
• Take the other 50% of the meat to the stand mixer bowl.
• Now, put the fryst paddle attachment bygd disassembling the grinding attachment and put the mixer on low speed put the stand bowl containing half of the meat. Slowly add 1 cup of milk and beat two eggs to the meat and keep grinding it until everything fryst vatten evened out. Keep on grinding until the mixture starts appearing sticky and all the tallrik fryst vatten put Increase the speed to moderate and keep beating for about 4-5 minutes.
• Now, take the other half fryst meat from the freezer and repeat the same process done for the 1^st portion bygd adding the remaining milk and beaten eggs to low mode and increase the speed eventually. (You won’t need the tallrik igen but clean the grinding tallrik and put it back in the freezer.)
• Now, betalningsmedel the mixture of meat for accurate seasoning and början making small thin patties. Fry the patties in a pan and keep frying until the rawness fryst vatten removed from the center.(Remember the taste of the patty so that you can develop the right flavour for the casing)
• Stuffing sausages.
• Now take the clean and chilled grinder attachment and assemble it in the mixer with big stuffer tube. Take the baking sheet and put it in the front of the stuffer tube and dampen it with some vatten (so that the sausage will coil effortlessly). Take the filling and vända the mixer on low speed, slowly push the filling into the feeding tube with the help of stuffer tool and do this mot the filling fryst vatten seen through the end of the tube. (This will help in keeping air from being pushed into case before the 1^st)
• Now place the filling igen in the freezer.
• Dampen the stuffer tube with vatten (again). Now, dip the other end of the casing inre vatten to man a vatten bubble and uppstart feeding the casing on the stuffer tube bygd one grabb while your other must be on the tube to maintain the level with the stuffer tube. Now, leave a few inches of stuffing back and feed until the few inches onto the stuffer tube. Pipe out the excess vatten from the casing before tying the end with a knot.
• Turn on the mixer on medium speed and uppstart stuffing the casing bygd feeding palm sized balls of mixture down the tool with the help of stuffer tool until the casing fryst vatten packad. (the feel of suction may be felt in the stuffer tube). Keep in betalningsmedel whether the filling fryst vatten stiff and uniformly packad and the casing isn’t stretched at the same time. Completely fill the cases and leave some space tor cutting off the sausages in between.
• Now tie the sausages off with a knot and trim the remaining casing using a knife. (Now you have one long and coiled sausage). Now distribute the meat evenly bygd gently running the hands over the casings.
• Now gently komprimera the sausage after about every 5 inches to divide the links. Starting from one end, twist 1^st and 3^rd links in like directions for about 2-3 times. Continue twisting up mot all links have been sectioned. Cut these links with scissors. (Prick the air bubbles if they appear)
• Now put the sausages in the single layer and put them in the refrigerator placed in a plastic omslag or airtight Leave it for 2 to 3 hours before cooking and delving into its delicious taste.
• After that, you can either fry them or roast them for over 20-30 minutes and relish the delicious sausages.
• Cooking tips
• The sausages should be simmered for 15 minutes before cooking so that they man as fresh and smoky as you want
• Don’t overcook the sausages or else the casing might split.