Description
Pork Bockwurst Sausage is perhaps one of the most iconic varieties of German Sausages having originated in Frankfurt; hence, also known as the ‘Frankfurter’.. It is mild and flavourful, lightly smoked and best enjoyed with potatoes and gravy, or on a roll with spicy mustard. Bon appetite! Cooking Instructions – “If frozen, thaw at room temperature. Remove all packaging. Once defrosted… Do Not prick the sausages. Poaching -Traditionally Bockwurst is poached in simmering water for about 15-20 minutes, giving it texture and juiciness. Pan Fry – It can be pan-fried with a little olive/sunflower/canola oil for 4-5 minutes on each side until evenly light brown in colour with tender meat inside and a hint of crispy skin outside. Grill – Preheat griller/oven to medium, lightly oil the sausages. Cook for about 4-5 minutes turning until golden brown in colour..juicy inside yet lightly crispy on the outside. P.S. Cooking appliances may differ in performance/cooking times.”
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