Karl Ehmer Bockwurst (Weisswurst)

A beloved traditional food of Munich, Bockwurst (Weisswurst) is a sausage made from veal and pork. Unlike most German sausages its color is white and its texture smooth. 

Cooking Instruction:
Cooked Weisswurst pork meat is always taken out of the casing prior to eating.  –  Best poached in simmering water for about 10-15 minutes, just short of boiling.

Net Weight: 392 g. / 14 oz.
Country of Origin: Germany

Item is frozen