Bockwurst
type of sausage
Bockwurst (German pronunciation: [ˈbɔkˌvʊʁst] ) is a German sausage traditionally made from ground pork or veal (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives, parsley, ginger, mace and coriander, are also often added.
Bockwurst is a parboiled sausage that is smoked in hot smoke for around 30 to 60 minutes before cooking. This gives it its characteristic brownish colour.
Bockwurst was originally eaten with bock beer. In Bavaria and Berlin it was sold during the bock beer season. Nowadays, it can be bought all year round almost everywhere in Germany in butcher's shops, take-outs, snack bars, food booths, many bakeries and gas stations.
As a natural casing sausage, it is usually cooked by simmering or steaming although it may also be grilled. Boiling is avoided as the casing may split open and the bockwurst may look unappetizing and loses flavor to the cooking water.
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