Weisswurst, Bockwurst or German White Sausage

Weisswurst (German Weißwurst literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, also known as "beiderl", lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork casings and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness.

As it is very perishable, weisswurst is traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch — there is a saying that the sausages should not be allowed to hear the church bells' noon chime. The sausages are heated in water, broth, or white wine just short of boiling, for about ten minutes, which will turn them greyish-white because no color-preserving nitrite is used in Weisswurst preparation.

Weisswurst is brought to table in a big bowl together with the water used for preparation (so it doesn't cool down too much), then eaten without the skin. Ways of eating weisswurst include the traditional way, called "Zuzeln", in which each end of the sausage is cut open, then the meat is sucked out from the skin. Alternatively, the more popular and more discreet ways of consuming it are by cutting the sausage in half in the long direction so that the lower part of the skin remains intact, and then "rolling out" the meat from the skin with a fork, or just ripping the sausage apart and consuming the filling.
Weisswurst is commonly served with a special Bavarian sweet mustard ("Weisswurstsenf") and accompanied by Brezen and Weißbier; according to tradition, Weißwurst may only be served until midday due to the fact that the meat is not smoked and hence the sausage is made fresh every day. Before modern refrigeration technologies, in summertime the sausages would go bad before nightfall. Still today, most bavarians eat their Weisswurst before noon.
It should be noted that Weisswurst is rarely eaten in parts of Germany besides Bavaria (although it is available at well-assorted grocery stores and butcheries almost throughout the country)—a fact that helped coin the term Weißwurstäquator.

Bockwurst We have two kinds of bockwurst in the store, Bavarian meats of Seattle and Saag's meat company which is another American brand. Uli from Uli's famous sausage does not make them, at least for the present time.

Bockwurst is a kind of German sausage. It was invented in 1889 by restaurant owner R. Scholtz of Berlin . It is one of the most popular varieties within Germany, and can also sometimes be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). In modern Germany, however, it is made from different types of ground meat, such as pork, lamb, turkey, chicken and in rare cases even from horse meat. In Northern Germany there is also a version of bockwurst which is made from fish. Bockwurst is flavored with salt, white pepper and paprika. Other spices, such as chives and parsley, are often also added and in Germany itself 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. When thoroughly cooked, its casing usually splits open. Ideally, one stops cooking just before that occurs because the split casing may look unappetizing and the sausage may then lose flavour to the cooking water.

German mustard's are necessary to eat this type of sausages. You can find our German Mustard here.


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