Germany is a country of sausages. They love their food and you can find it on almost every speisekarte (menu), no matter how fancy the restaurant is. You can get sausages everywhere from street vendors to soaking up every biergarten . But which German sausage is the best?
Bockwurst is one of the most popular varieties of German sausages. To many Americans, it just looks like a tasty curved hot dog. But this iconic German sausage has its own history and flavor associated with Bock Bier and Lent. Learn all about the German sausage known as bockwurst .
What is Bockwurst?
Bockwurst is traditionally soft and pale, made from a higher portion of veal than the usual German pork sausage. It is seasoned with salt, white pepper, and paprika, as well as herbs such as chives and parsley. However, there are many varieties and versions of bockwurst, including those using turkey or chicken, or even a fish version in northern Germany along the coast.
This sausage is sold lightly smoked, so partially cooked. It should still be cooked well before serving. That said, there are endless varieties and preparations that are sold both within and outside of Germany, so check with the butcher or packaging for preparation instructions.
Bockwurst history
There are two popular theories about the origin story of this sausage.
The first story places the bockwurst in Bavaria as early as the 1550s. It was best enjoyed accompanying Fort Bockbier that was made in the northern city of Einbeck. The Bavarian kings invited an Einbeck brewer to bring their Ainpöckisch beer south and in 1827 both beer and sausage were quite popular.
The second bockwurst origin story places the sausage as a Berlin invention (similar to the controversial story behind the beginnings of currywurst , divided between Berlin and Hamburg). He says the bockwurst was the product of the owner of a kneeling (bar) in Kreuzberg, Robert Scholtz, and a Friedrichstrasse butcher, Benjamin Loewenthal, in 1889. Loewenthal was Jewish and insisted that the wurst be veal and beef in Place of the German standard of pork. kosher. Served with bratkartoffel at a party marking the end of the winter semester at Humboldt University, the light white sausage was a hit.
Served with the tasty Templehofer Bock beer, a dark ale, it earned the name of Bockwurst . News of the “Bockwurst Scholtz” spread from southeast Berlin to all of Germany and beyond.
Whatever the version of the real story, Bockwurst is here to stay as a German favorite, especially around Lent, or Fastenzeit in German. Bock beer is the beer of the season and this sausage is most associated with that beer and that time of year.
Bockwurst Pairings and Recipes
Over time, the combo of heavy sausage, potatoes and gravy changed to a (somewhat) lighter meal at noon. Bockwurst is now commonly eaten with a brötchen (roll) and spicy Bautzen mustard.
Where to buy Bockwurst
Bockwurst are so popular that you can find them in any German supermarket. However, the best place to buy it is from the source, a local metzgerei (butcher shop)
Bockwurst are really so popular that they can now cross German borders and in everyday American supermarkets, as well as elsewhere in the world.
If you want to go back to the beginning, look for the Kraus bar in Berlin. They estimate that they have served more than a million Bockwurst and for less than four euros, you can enjoy a taste of the history of the German sausage.
How to make a Bockwurst
The sausage is usually simmered or poached. Be careful not to overcook and burst the carcass, which results in split and dry sausages.
Basic Bockwurst Recipe:
Place the sausages in a heavy or cast iron skillet with a little water and a drizzle of oil. Bring to a boil then reduce heat to medium while turning the sausage to grill on all sides. Once the water has evaporated and turned an appetizing brown color, it should be cooked. To check, the sausage should have reached 165 degrees F internally. You know it’s right when you take a bite and the crispy skin almost cracks open, revealing the juicy meat inside.
And of course, serve it with a Bock beer.
