Like bratwurst, this sausage is made with a mix of veal and pork. But unlike bratwurst, it’s made with a larger proportion of veal than pork and is flavored with delicate chives and the warm spice flavor of ground cloves. Traditionally served with bock beer in the spring, bockwurst is now one of the main sausages served during Oktoberfest. Many takes on it are smoked, but we made it fresh for ease and because we like how it preserves the sausage’s subtle flavor.
What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages.
Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer.
Game plan: If you choose to wear latex gloves, replace them with a fresh pair after each grind of meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during every stage of the process—it reduces the risk of food-borne illness and makes the stuffing process less cumbersome.
You may be tempted to cook up your sausages right away, but aging is important to developing the flavor, so don’t skip this final step.
This recipe was featured as part of our Make Your Own Sausage project.
For the filling:
To stuff the sausages: