How Did the Sausage Get Its Name?

The cradle of the Bockwurst lies in Berlin. One day at the end of the 19th century, in addition to the bock beer, the innkeeper Robert Scholtz did not serve his guests the usual sausages, but boiled sausages from the butcher Benjamin Löwenthal. The guests were so enthusiastic about the combination that they quickly gave the sausage the name “Bockwurst”.

The sausages made by Löwenthal contained veal or beef. Bockwurst, also known as “Knobländer”, is still a popular snack today and is eaten cold or heated in hot but not boiling water. Because it contains nitrite curing salt, it should not be fried or grilled. The Bockwurst is often combined with a roll and mustard. Today the sausage consists of pork and partly beef. Other types of meat may only be included if this is indicated in the name, such as “poultry bockwurst”.