I’m so predictable. As I started this post on bockwurst, I got the idea to see if I’d written about it last summer. As I suspected, I had, and – get this – on the very same day, September 2.
I have to laugh, but it is indeed true that I love these pale chubby sausages with just a little zing, and always have a couple stashed in the freezer for those nights when I get home and need something easy. I sauté mine in a little oil, but they grill well too. I make sure to slash them lightly or I think they might explode, so juicy are they.
On a recent visit to the Amish market, where I buy these, the lady behind the counter told me, when I aked about the difference, that the bratwurst was the same thing as the bockwurst, only the bratwurst had been cooked. So I also bought a bratwurst and tried that at home. Frankly, it seemed quite different to me, and I far prefer the bockwurst. But one man’s wurst is another man’s…well, you know.
When I went to research these at Wikipedia (sausages are one of my last culinary frontiers), there were a dizzying array of German sausages, and frankly, the one I found that looked like my white bockwurst was called Weisswurst (and, wow, that is seasoned with mace, ginger, and cardamom, who knew?). Their photo of bockwurst looked like a hot dog to me, much more colorful than what I purchase. Surely this is a food where there are countless regional, and village specialties!
This one went on one of Trader Joe’s good whole wheat hot dog buns (New England style, with split sides, than you very much) with mustard and relish. Add a nice heirloom tomato from the Whole Earth Center and some goat/sheep feta cheese, and I’m a happy summer camper.