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)”
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!
- 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, remove the pot from the heat.
- 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.
- 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.