Bockwurst
Meat
Top 10 pairings
Bockwurst is a German sausage of finely ground veal and pork, seasoned with white pepper, chives, parsley and other mild herbs, stuffed into a natural casing and gently parboiled rather than grilled. Pale, plump and tender, it is the classic accompaniment to a glass of Bockbier, sold from market stalls and street carts and warmed in hot water before serving.
Picking a good onedrag
Just made: taut, clean, peppery and herbalOff: slimy, patchy, sour or mouldy
Cold and soundBuy itBuy it cold, keep it cold, eat it soon. Pregnant, 65 or over, or immunocompromised? The CDC says a cooked sausage only reheated steaming hot, never cold.
The label and the packCold and sealed, the date now only days away
Casing and surfaceTaut, faintly moist, still clean to the finger
Colour along the linkEven colour; a rainbow sheen on a cut face is just light
Smell at the endMild and meaty, herbs faded, nothing sour