Misplaced Pages

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Bockwurst" – news · newspapers · books · scholar · JSTOR (February 2013) (Learn how and when to remove this message)

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

Bockwurst was originally said to have been eaten with bock beer. In Bavaria and Berlin it was sold during the bock beer season. Nowadays, it can be bought 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 loses flavor to the cooking water.

A usual portion consists of one bockwurst with mustard and a bread roll or potato salad on a plate. Sometimes, however, the bockwurst is served directly in the bread roll and covered with mustard. In some regions of Germany potato soup is served with bockwurst.

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

History

The "Bockwurst" was first mentioned in Bavaria in 1827 as a name for sausages that were prepared and consumed during the Bock beer season. In his Bavarian dictionary published in 1827, Johann Andreas Schmeller called Bock beer with bockwurst a "popular breakfast from old Munich". Nevertheless, an urban legend in Berlin claims that it was invented in 1889 by restaurant owner R. Scholtz of Berlin.

See also

• List of pork dishes
• List of sausages
• List of smoked foods
• List of veal dishes

References

1. ^ Johann Andreas Schmeller (1827), Bayrisches Wörterbuch. Sammlung von Wörtern und Ausdrücken (in German), vol. Band 1, Stuttgart und Tübingen: Cotta, p. 151, retrieved 2014-10-15
2. "Bockwurst". Digitales Wörterbuch der deutschen Sprache.
3. "Skalitzer Straße". berlinische-monatsschrift.de. Archived from the original on 3 August 2012. Retrieved 29 March 2015.

v t e Sausage
Overview	Casings List of sausages List of sausage dishes Sausage making
Fresh sausage	Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Chipolata Cotechino Debrecener Knackwurst Kohlwurst Kupati Italian Italian American Loukaniko Merguez Thüringer Weisswurst
Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
Category

This German sausage–related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• Cooked sausages
• German sausages
• Veal dishes
• Cuisine of Berlin
• Smoked meat
• Sausage stubs
• German cuisine stubs