bockwurst

Bockwurst is a German sausage traditionally made from finely minced pork and sometimes veal, seasoned with salt and white pepper and frequently enhanced with spices such as paprika, nutmeg, garlic, and marjoram. The meat is usually packed in a natural casing and the sausage may be pale in color; many varieties are lightly smoked, while others are sold unsmoked.

Preparation and serving typically involve heating rather than curing. Bockwurst are usually poached or simmered in salted water or broth until heated through, and can also be grilled. They are commonly served hot with mustard and bread or pretzels, and are a familiar item in German beer culture and street food, as well as in home meals.

Regional associations include northern Germany and Berlin, where the sausage has long been part of local cuisine. Variants may differ in the exact spice mix or the use of veal versus pork, and some products marketed as Bockwurst may be smoked or fresh. The etymology of the name is unclear; one theory links it to a traditional pairing with bock beer, while other explanations refer to older regional naming patterns. Despite regional variations, the core characteristics remain a pale, mild-tasting sausage designed for quick cooking and casual serving.