Bockwurst

Sorry for the late reply, I dont know how I missed this post.

If you can find Bockwurst it's well worth a try. It'll look like a white hot dog with tiny green flecks of parsley.
I dont know how the German folk cook their Bockwurst, I cook mine out on the grill the same as hot dogs. Being that Bockwurst is stuffed into a natural casing it splits, the casing turns dark brown, but the meat inside stays white. Eat it from a plate as is done with many kinds of sausage, it'll be great, but I prefer to put them on a roll as I would a hot dog.

HistoricFoodie wrote: Bockwurst is, essentially, a veal sausage---which is why they look white. Given todays prices, it would also be one of the most expensive home-made sausages you can do.

DIYASUB wrote: I dont know how the German folk cook their Bockwurst, I cook mine out on the grill the same as hot dogs. Being that Bockwurst is stuffed into a natural casing it splits, the casing turns dark brown, but the meat inside stays white. Eat it from a plate as is done with many kinds of sausage, it'll be great, but I prefer to put them on a roll as I would a hot dog.

Sounds pretty similar to weisswurst, also made of veil and as the name implies, white. Not sure that I've ever had bockwurst but the weisswurst I've had is usually poached so that it stays a nice white color. typically it's just served on a plate with various kinds of mustards. It's traditionally served as a mid-morning snack interestingly enough.

AK1 wrote: Weisswurst & Bockwurst are quite different. There are some similarities, but they are quite different.

Can you elaborate on that a little? I've been doing some looking around at different recipes, but other than the quantities of spices involved it seems that they're almost identical.  At least from what I can find online, which admittedly is hardly an "authentic" source to go by.