• As the German variety of Bockwurst, but with the addition of eggs and sometimes milk and flavoured with leeks or chives
  • (written as Bockwurst)
    Similar in appearance to a long frankfurter but made from finely minced veal or beef together with pork, back fat, and seasoning, flavoured with nutmeg, coriander, ginger and garlic, packed into sheep casings, smoked and scalded. Poached in water.