Bockwurst (German charcuterie) : Bockwurst is a sausage German traditionally made from minced meat de veal as well as porc (which tends more towards veal, unlike the Bratwurst). Bockwurst is flavored with some salt, White pepper and p. Others herbs, such as marjoram, chive and parsley, are also often added and, in Germany, Bockwurst is often also smoke.
Bockwurst was originally said to be eaten with bock beer. In Bavaria and Berlin, it was sold during the season full bock beer. Nowadays, you can buy Bockwurst all year round almost anywhere in Germany about butchers, restaurants cheaper, snack bars, the stands of food, some boulangeries and gas stations.
As sausage à gut natural, it is generally cooked at simmer ou steam, although it can also be grilled. THE'boiling should be avoided because the gut can split making the Bockwurst little appetizing and making him lose flavor in thewater de baking.
A typical serving consists of a Bockwurst with mustard and little bread or an potato salad in a plate. Sometimes, however, bockwurst is served directly in the little bread and covered with mustard. In some regions of Germany, Soupe de potatoes or vegetables is accompanied of Bockwurst.
Bockwursts made in America, also from veal as well as porc, look more like the Weisswurst bavaroise en color and taste, Although the parsley is rarely used in this version.
History: “Bockwurst” was first mentioned in Bavaria in 1827. Nevertheless, an "urban legend" Berlin claims it was invented in 1889 by the restaurateur R. Scholtz of Berlin.