Bockwurst

Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper, and paprika. Other herbs like marjoram, chives, and parsley, are also often added.

Bockwurst was originally said to have been eaten with bock beer. In Bavaria and Berlin, it was sold during the bock beer season. Nowadays' you can buy Bockwurst all year round almost everywhere in Germany in butcher's shops, cheaper restaurants, snack bars, food booths, some 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 lose flavor to the cooking water. A usual portion consists of one Bockwurst with mustard and a bread roll or potato salad on a plate. However, sometimes, the Bockwurst is served directly in the bread roll and covered with mustard. In some regions of Germany, potato soup is served with Bockwurst