About bockwurstEdit



Delicately flavored with chopped parsley and chives, this ground veal sausage is of German origin. It is generally sold raw and must be well cooked before serving.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with real milk and eggs added, that may be seasoned with chives and parsley. The mixture is finely ground and packed into a thin sheep's casing. German in origin, this sausage is pale in color before being cooked and becomes tan colored after being cooked. Indicative of its light coloring whenever made fresh, bockwurst is also known as weisswurst, translated to mean the white sausage. Although sold as a partially cooked or smoked sausage, it is typically sold raw or fresh, so it is important that it be thoroughly cooked or smoked before it is eaten. To prepare, heat the sausage in water that is boiling lightly until it is thoroughly cooked, which typically takes 10 or 15 minutes. In addition to boiling, it can be fried or grilled, cooking it on all sides until golden brown. If fried or grilled, then slit the casing in several locations to allow the casing to expand as it cooks without breaking apart.

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