Bockwurst Preparation
Bockwurst is the traditional German Springtime sausage. this delicate sausage is made from pork, veal, and eggs; then flavored with parsley, onions, and spices.
Use extreme care in preparing Bockwurst to prevent puncturing of splitting the tender natural casing. Avoid extreme heat. Bockwurst is best prepared as follows:
Fill a pan with water and bring to boiling. Remove pan from heat, add Bockwurst, and cover. Allow the sausage to heat through (about 10 minutes). The sausage is ready to serve. Handle carefully when removing from the pan to retain all of the flavor and prevent escape of natural juices.
When will Bockwurst be ready to buy?
The bockwurst is ready now. You will find it under the Sausage catagory or More Favorites.
My husband and I both grew up in Cincinnati and miss many of the German sausages goetta that we enjoyed as children and young adults. We’ve been settled in the Tampa Bay area for quite some now and were thrilled to find Geier’s Sausage Kitchen in Sarasota which is German retail store that makes its own sausage. They do not carry bockwurst but they do carry year-round a sausage they call Nuremberg (not sure of the spelling?) which isn’t a bad substitute for the real thing I’ve always just browned them in a little oil in a skillet (that’s the way my family prepared them), but maybe I’ll give your method a try on the next batch.
Pat I have tried it both ways and actually prefer your way. But give it a try, you may find that it is an alternative if nothing else.