Bockwurst

Bockwurst is a delectable German sausage that blends ground veal and pork, seasoned with a flavorful mix of salt, white pepper, paprika, and herbs such as marjoram, chives, and parsley. This traditional German delicacy is often smoked to enhance its taste. Originally, bockwurst was savored with bock beer during the beer season in Bavaria and Berlin, but today it can be enjoyed year-round across Germany. Whether you're at a butcher shop, restaurant, snack bar, bakery, or even a gas station, bockwurst remains a popular choice.

When it comes to cooking bockwurst, it is typically simmered or steamed to prevent the casing from splitting, though grilling is also an option. It’s usually served with mustard and accompanied by a bread roll or potato salad. In some German regions, you might find it nestled in a bread roll with mustard or paired with a hearty potato soup.

In the United States, bockwurst is made similarly using veal and pork. It closely resembles Bavarian Weisswurst in both color and taste, although parsley is less frequently used in the American version.

The origins of bockwurst date back to 1827 in Bavaria. However, an urban legend in Berlin credits a restaurant owner named R. Scholtz with inventing it in 1889. Whether you believe the legend or the historical records, one thing is certain: bockwurst is a cherished sausage with a rich history and delightful flavor.