Bockwurst is a traditional German sausage made from a combination of veal and pork. It is seasoned with parsley, chives, and lemon and is typically grilled or boiled. Bockwurst is a popular sausage in Germany, and it is often served with mustard, bread, and beer.


  • 1 lb ground veal
  • 1 lb ground pork
  • 1/4 cup chopped parsley
  • 2 tbsp chopped chives
  • 1 tbsp grated lemon zest
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/4 tsp ground nutmeg
  • 1/4 cup heavy cream
  • Natural pork or sheep casings


  1. In a large bowl, combine the ground meats, parsley, chives, lemon zest, salt, pepper, nutmeg, and cream. Mix well.
  2. Using a sausage stuffer or a meat grinder with a sausage stuffing attachment, fill the casings with the meat mixture.
  3. Twist the sausages every 4 inches to form individual sausages.
  4. Bring a large pot of water to a simmer, and gently place the sausages into the water.
  5. Simmer the sausages for 8-10 minutes or until the internal temperature reaches 160°F.
  6. Serve with mustard, bread, and beer, and enjoy!

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