www.sausagemaking.org

Well here in Canada the Schneiders company makes Oktoberfest sausages and man are they good and for the life of me I can't seem to mimic the taste here at home. Does anyone have a really good Oktoberfest sausage recipe they are willing to share.

Thanks

DarrinG

P.S. The sausages are marketed as Oktoberfest sausages and not as a bockwurst for Oktoberfest.

Hi,
the Octoberfest (orignally in Munich) has 4 basic foods:
1) Weisswurst with sweet bavarian mustard
2) Leberkaes with sweet bavarian mustard
4) Haxen
5) Bretzel
all to be washed dow with lots and lots of beer.

The orignal Octoberfest sausage is the Weisswurst - 50% veal 50% pork with as a main spice nutmeg and ground cloves and some fres parsley passed through the cutter as well (makes the green spots in the otherwsie white sausage) - one secret is: lots of fat - veal and pork - about 35% makes an excellent sausage - weisswurst is not fried, but heated in hot water and to be totally true, the sausage is dipped into sweet bavarian mustard and than sucked out of its casing
I have to make tons of the stuff in late August for all my customers (mostly Hotels) who have teir Octoberfest here and since one can not buy the sweet mustard here ... sigh ... I have to make that too

John BKK

Any chance of you posting the sweet mustard recipe?

Regards

Phil

Hi,
Some good info on mustard here. http://www.gsdunn.com/all-about-mustard8.html

I am sure I have posted this recipe before . I think this is an old thread revived by some one who didn't look that its over a year old. But I'll post the recipe again. It mimics the Schnieder Oktoberfest very closley.

Bratwurst (Oktoberfest)


20 lbs. Pork butts
4 cups milk
6 Tbs. salt
4 tsp. Prague powder
1 Tbs. mace
8 tsp. white pepper
1 Tbs. nutmeg
2 tsp. ginger
4 eggs
4 cups powdered milk

Grind meat through a fine plate. Mix spices together and add to meat with the rest of the ingredients. Mix well. Stuff into hog casings. Link and place in simmering water for 20 minutes. Remove and cool under cold running water until cool to touch. Separate the links

Many thanks Zulululu & Big Guy.

Big Guy - I think I may have caused some confusion, it's the recipe for the sweet bavarian mustard I was after.

Regards

Phil

Hi,
sweet Bavarian Mustard

ground the mustard seeds coursely - you can use yellow or/and brown ones
bring some white wine with vinegar (I use balsamic) to a boil
add ground cloves, allspice, salt and caramalized shugar
add the ground mustard seeds and simmer for a few minutes
taste and if necessary adjust spices according to taste but bear in mind that the full flavor wil take a week to develop - the mustard should have a consistancy of liquid cream at this point - it will firm up later when cooled

fill in jars with self sealing tops - place into boiling water for 1 1/2 hours with at least 1" of water above the tops -let sit for at least one week to mature

I did not mention any amounts since the degree of sweetness or sour-ness is a matter of personal taste - just start with small amounts and adjust seasoning = make sure to take notes so that you will always be able to repeat your favorite mustard - it will last for ages due to the pasteurisation

Hi, sorry to barge in but I have been looking for a good bratwurst recipie! with the above recipie can it be bbq'ed/ovened/grilled instead of poached?

Ta

Nafe

Thanks JohnBKK

Phil

Hi Nafe,
to fry, BBQ or do anything else with a Weisswurst but poach is considered as "sausage malestation" by the Bavarians and punished severly

A good Bratwurst

Pork lean 70% - Pork fat 25% - Soi 5%
add 5% of the total in ice while cuttering
1.8% of total salt - 0.2% phosphate for bite - 0.1% MSG (optional)
white pepper - nutmeg - dried ginger - coreander - to taste

You will not get the perfect result without the phosphate - it is not harmful and only a small amount but gives the sausage the right "bite" -
By the way, there is more phosphate in your salad than in your Bratwurst and you'll be eating more MSG when using a few dashes of Worchester Sauce or using a stock cube (they call it "yeast extract")
hope the above helps
John

JohnBKK wrote:you'll be eating more MSG when using a few dashes of Worchester Sauce or using a stock cube (they call it "yeast extract")
hope the above helps
John

As a chap who's worked for 2 major manufactueres of both stock cubes and Worcester sauce, I can promise you there's no MSG in them. Glutamates yes, like you say from yeast extract, same natural glutamates that are in all tasty savoury things like cheese etc, but no chemically produced MSG so loved by our japanese friends.

I had a japanese mate who used to carry around a bag of MSG with him wherever he went and sprinkle it on everything he ate like salt. Even sat there dipping his finger in it like sherbet

This type of sausage(Oktoberfest) is poached first then packaged. It is then grilled or fried. I prefer grilled (BBQ) and served on a bun with fried onions sauerkraut and some mustard. It just doesn't get any better especially if you include a cold beer or two.

hmmmm .... Glutamate is derived from amoung others seaweed and has been used in its natural form when the protein containing glutamic acid is broken down - by cooking, fermentation or ripening - it becomes glutamate.
MSG is nothing else but glutamate stabelized in salt i.e. Monosodium Glutamate -
check out: http://observer.guardian.co.uk/foodmont ... 68,00.html
for more informaton

yee of little faith

There's a common misconception that MSG is an artificial chemical of the industrial age. It's been around for more than 2000 years and it's a natural chemical, as JohnBKK expalined.


John, do you have any legislative literature on the use of Phosphates for Fresh Sausage products? I can only get info for smoked and/or cooked hams and sausages.


Thanks,


David

Hi David,
can get you some details on Monday when I get back to my kitchen.

For commercially made German Bologna, a standard is 0.4-0.5% of total mass = they use a lot, so a lot of ice (water) is added during the cutter process which makes the production cost cheaper, but also lowers the quality. The phosphate acts as an emulsifier and allowes for a lot more fat/water in the mix which would otherwise separate during heating.

I use normally 0.2% to achieve a very good texture in Bratwurst and to allow sufficient ice/water and fat in the mix to make a juicy, tasty and firm to the bite sausage