Bockwurst

Bockwurst is a kind of sausage invented in 1889 by restaurant owner R. Scholtz of. It is one of the most popular varieties within, and can be found abroad. The sausage is traditionally made from ground and  (tending more towards veal, unlike bratwurst). In modern Germany, however, it is made from different types of ground meat, such as pork,, , and in rare cases even from. In there is also a version of bockwurst which is made from. Bockwurst is flavored with, and. Other spices, such as and, are often also added and in Germany itself bockwurst is often smoked as well. Bockwurst was originally eaten with and it is usually served with. 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.