Bockwurst

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Bockwurst

Bockwurst is a German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin.[1] It is one of the most popular varieties within Germany, and can be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other spices, such as chives and parsley, are often also added and in Germany itself bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled. When thoroughly cooked, its casing usually splits open. Ideally, one stops cooking just before that occurs because the split casing may look unappetizing and the sausage may then lose flavor to the cooking water.

Bockwurst made in America, also from veal and pork, bears more resemblance to the Bavarian Weisswurst in color and taste, albeit parsley is rarely used in this version.

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References[edit]

  1. ^ http://www.berlinische-monatsschrift.de/lexikon/FrKr/s/Skalitzer_strasse.htm