BOCKWURST

This lightly spiced pork and veal sausage is traditional in Munich, where they are eaten in much the same manner as Parisians eat onion soup after a night on the town. Once a year from mid-September through late October Bockwurst shares the honor with Munich beer as the traditional food of the Ocktoberfest. Ocktoberfest dates back to October 17, 1810 on which day King Ludwig I and his bride Theresa were married. Each year Theresa Meadow in Munich comes alive with visitors from around the world who come to celebrate the harvest, Munich beer and Bockwurst.

Schaller & Weber Bockwurst has won Medals of Honor awarded at International Exhibitions in Holland, Austria and Germany. It is made with 100% pure pork and veal. No fillers, additives or preservatives.

DIRECTIONS: To Heat: Place in a pan of water and bring to a boil. Turn heat to low. Simmer for 5 minutes.

RECIPE TIPS: Traditionally Bockwurst is served with sweet mustard and is frequently accompanied with sliced radishes, rye bread and Munich beer.