[fresh sausage ]
A very perishable, sausage-like delicacy, typically
identified with Easter-time. Traditionally, it is made in the spring
during the bock beer season, from which it acquires its name.
Generally contains a larger percentage of veal than pork along with
milk, chives, eggs, and chopped parsley. The ingredients
are finely chopped, and stuffed into wide, sheep rounds. The links,
5 in. in length, are light colored. Bockwurst is seasoned similar to
franks and the links are the approximate size of small franks.
Although there sausages are scalded or parboiled they should be
cooked thoroughly through before serving.
ground pork and veal, milk. May also include raw egg.
green onions or chives, cloves, ground mace, parsley, sage, white
limited distribution because of perishability.