Restaurant: Gourmet Haus Staudt
City: Redwood City, CA
One of my coworkers ordered the bockwurst.
Munich pork and veal white sausage served with sauerkraut and small pretzel. Düsseldorf mustard and a sweet Bavarian mustard was also on the plate.
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)
This Munich bockwurst is also not to be confused with the Frankfurter bockwurst, and with a similar looking wurst, the weisswurt. Bockwurst also not to be confused with bratwurst.
Weisswurt (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and freshpork back bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger, and cardamom, although there are some variations. Then the mixture is stuffed into fresh, clean pork casings and separated into individual sausages measuring about ten to twelve centimeters in length and about two centimeters in thickness. (Wikipedia)
“Bratwurst” — “brat” means fried and wurst means sausage. There is a big difference between a Bockwurst/Weisswurst and a Bratwurst. Weisswurst (VISE-VURST) is traditionally made with all veal and has chives in it. Bockwurst/Weisswurst is heated in hot water and served with either a sweet grainy mustard. (A Feast for the Eyes)