Bockwurst

It’s Bockwurst Season!

Photography provided by Lauren Schulte of @TheBiteSizePantry.

With Easter just around the corner, we’ve officially made it to Bockwurst season! Contrary to its name, this European sausage is anything but the “wurst!” In fact, it’s actually a Heinen family staple at Easter and no one loves it more than Tom Heinen!

What exactly is bockwurst? According to Tom, “Bockwurst is a traditional German sausage that my grandfather introduced decades ago to the Cleveland market. It has a very distinctive taste and is much leaner than traditional sausages. It is great for breakfast, lunch or dinner and is only available for a couple of weeks around the Easter holiday, so one has to ‘carpe diem’! (Seize the day)”

Bockwurst

Unlike other sausages, bockwurst is unique because of it’s two primary ingredients: veal and milk. These are ingredients you don’t normally see in sausage.

While this sausage is typically eaten during the Easter season, Tom always stocks his freezer with a few extra links to enjoy throughout the year. If you don’t intend to eat it quickly, we recommend you do the same and freeze it for later.

Interested in seeing what all of the bockwurst hype is about? Fresh bockwurst will be available at your Heinen’s beginning March 3oth  for a limited time.

Note: Bockwurst typically does not do well on the grill, so see below for Tom’s favorite way to prepare this special German sausage!

Method:

  1. In a large pot, lay the bockwurst in a single layer and add enough cold water to cover the bockwurst by about an inch.
  2. On the stove over medium-low heat, slowly bring the water to just below the boiling point. Don’t let the water boil, it should take 30-40 minutes to reach the “near boiling point.”
  3. As the water begins to move and get foamy, near the boiling point, remove the pot from the heat.
  4. Put a tight-fitting lid on the pot and let rest for 15–20 minutes. Carefully remove the bockwurst with tongs, being mindful not to split the skin.
  5. Your bockwurst will be fully cooked when the internal temperature reads 165 degrees on a meat thermometer. If during the cooking process you notice the bockwurst casing beginning to split, quickly lower the heat.

Tom’s Tip: Finish off the Bockwurst by browning it in a pan (butter optional) to give the skin a slightly crisp texture.

Bockwurst

Click Here to Print the Instructions for How to Cook Bockwurst.

7 comments

  1. Was shopping at Southpark yesterday. Couldn’t find spätzle in refrigerator section. Asked Carl, a butcher, where I might find them. He told me the product I was looking for was not there. He took time to walk me over to the international aisle to show me a package where I can make them myself. Never would have looked there on my own since I didn’t know it existed. Hope they are good. Thought this was so thoughtful of Carl. I normally shop at Middleburg so I never met Carl before.

    1. We’re so happy to hear that, Barbara! Thank you for sharing with us. We will pass your feedback along to the Strongsville team.

  2. The bockwurst that I bought at the Mentor Heinen doesn’t look anything like your bockwurst photos. It looks more like
    kielbasa.

  3. The bockwurst I bough at Heinens in Bay Village is delicious and it looks like bockwurst. Oh what a delicious sandwich. I think I will make one now.
    I like mine with horseradish. I prefer the Good and Hot in the deli case.

  4. I’ve been a Heinen’s shopper since I was 16 when my Mom sent me on my bicycle to pick up a few things at the Shaker Square store. When I graduated from college I shopped at the Green Road store. I am now an avid shopper at the Mayfield Village store. Heinen’s not only has excellent food, but they have a SERVICE ATTITUDE from which many companies can learn. At one point in my life I lived next door to Barrington, IL in the Chicagoland are. There is a Heinen’s store there now.
    CONGRATULATIONS JEFF AND TOM on your Anniversary. You deserve the BEST OF WISHES because YOU give THE BEST!!!

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