Bockwurst

Nowadays, it can be bought all year round almost everywhere in Germany in butcher's shops, cheaper restaurants, snack bars, food booths, some bakeries and gas stations.

Boiling is avoided as the casing may split open and the bockwurst may look unappetizing and loses flavor to the cooking water.

A usual portion consists of one bockwurst with mustard and a bread roll or potato salad on a plate.

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

[2] In his Bavarian dictionary published in 1827, Johann Andreas Schmeller called Bock beer with bockwurst a "popular breakfast from old Munich".