Fresh bockwurst is here, get it while you can! Only briefly each spring, our butchers craft this traditional German fresh sausage with veal, pork, spring chives and parsley. We still use Joe Heinen’s original recipe that we’ve been using for 3 generations. This seasonal favorite goes fast!
So you’ve picked up some fresh bockwurst and you’re anxious to get it cooking, what’s next? To get the most out of your fresh bockwurst, we recommend that you slowly simmer the bockwurst just below a boil. Boiling or Grilling the bockwurst will cause the casing to split and the flavorful juices to seep out, no one wants that!
- In a large pot, lay the bockwurst in a single layer and add enough cold water to cover the bockwurst by about an inch.
- 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”.
- As the water begins to move and get foamy, near the boiling point, on top; remove the pot from the heat.
- Put a tight fitting lid on the pot and let rest for 15-20 minutes. After 15-20 minutes, carefully remove the bockwurst with tongs, being mindful not to split the skin.
- 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.