Homemade Bockwurst with Mustard & Beer Onions
German-style fresh pork sausage with warm spices and veal, pan-seared until golden and served with caramelized beer-braised onions and whole-grain mustard. A showcase dinner that tastes like a Munich beer hall.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb ground pork (80% lean)
- ½ lb ground veal
- ¼ cup whole milk
- ¼ cup bread crumbs (unseasoned)
- 1.5 tsp salt
- ½ tsp black pepper
- ¼ tsp ground coriander
- ¼ tsp ground marjoram
- ⅛ tsp ground ginger
- 2 cloves garlic, minced
- 1 large eggs
- 2 medium yellow onion, sliced
- 1 cup German beer (lager or pilsner)
- ½ cup whole-grain mustard
- 2 tbsp olive oil
Instructions
- 1
Combine milk and bread crumbs in a small bowl. Let sit 5 minutes until bread absorbs liquid.
- 2
In a large mixing bowl, combine pork, veal, salt, pepper, coriander, marjoram, ginger, and garlic.
- 3
Add soaked bread mixture and egg to the meat. Mix gently with your hands until just combined—don't overwork.
- 4
Divide mixture into 4 equal portions. Shape each into a stubby sausage about 3 inches long.
- 5
Refrigerate sausages on a plate for 20 minutes while you prepare the onions.
- 6
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 7
Add sliced onions. Sauté, stirring occasionally, until edges soften and start to caramelize, 8–10 minutes.
- 8
Pour beer into the skillet. Scrape up any browned bits. Reduce heat to medium-low and simmer, uncovered, until onions are tender and liquid reduces by half, 10–12 minutes.
- 9
Transfer onions and beer broth to a bowl. Wipe out the skillet.
- 10
Heat remaining 1 tbsp olive oil in the skillet over medium-high until it shimmers, about 90 seconds.
- 11
Add sausages. Pan-fry without moving for 3 minutes until the bottom is deep golden brown.
- 12
Flip sausages. Cook the other side 3 minutes until golden. A thermometer should read 160°F in the center.
- 13
Return onion mixture to the skillet and warm through for 1 minute over low heat.
- 14
Transfer sausages to a plate and top with beer onions. Serve with mustard on the side.
Tools you’ll need
- large mixing bowl
- small bowl
- 12-inch skillet
- wooden spoon or spatula
- instant-read thermometer
- measuring cups and spoons
- chef's knife
- cutting board
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