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Bockwurst is a kind of German sausage invented in 1889 by restaurant owner R. Scholtz of Berlin; it is one of the most popular varieties within Germany, and can 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 or even fish. Bockwurst is flavored with salt, white pepper, paprika and other spices, such as chives and parsley that are often added. It was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage is traditionally cooked by simmering, although it may also be grilled or smoked. When thoroughly cooked, its casing usually splits open, thus, one should stop cooking just before that occurs because the sausage may look unappetizing and it may then lose flavor to the cooking water.

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

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