Milk gives bockwurst its pristine color. Pork and veal is steamed with fresh green onions and fresh parsley, then delicately seasoned with nutmeg and fresh white pepper for that authentic mild flavor.
Origins: Our Master Sausage Maker crafted this original recipe based on Old World flavors. Outrageously popular in Germany, this classic is also called Weisswurst, meaning “white sausage”. In Bavaria, there’s a Weisswurst Academy at which to hone your Oktoberfest skills, and inBerlin, the CurryWurst Museum is dedicated to bocks smothered in tomato-based curry sauce.