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, such as chives and parsley, are often also added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering 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. It is one of the most popular varieties within Germany, and can be found abroad.

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


The "Bockwurst" was first mentioned in Bavaria in 1827.[1] Nevertheless, an "urban legend" in Berlin claims that it was invented in 1889 by restaurant owner R. Scholtz of Berlin.[2]

See also


  1. ^ Johann Andreas Schmeller (1827) (in German), Bayrisches Wörterbuch. Sammlung von Wörtern und Ausdrücken, Band 1, Stuttgart und Tübingen: Cotta, pp. 151, https://books.google.com/books?id=uxpbAAAAQAAJ&pg=PA151. Retrieved 2014-10-15 
  2. ^ "Skalitzer Straße". berlinische-monatsschrift.de. Retrieved 29 March 2015.