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Bockwurst is a German kind of sausage. A white wurst (weißwurst) traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst), it is flavored with chives and parsley and eaten with bock beer. 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 stopped cooking just before that occurs  because the


split casing may look unappetizing and the sausage may then lose flavour to the cooking water.

Bockwurst is one of the favourite sausages eaten in Germany. This sausage was invented in 1893 by restaurant owner R. Scholtz of Berlin.




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