Melba's Jammin' > wrote:

> The guys in the
> meat shop said they only make them from now until Easter ‹ that it is a
> "traditional Easter sausage" in Germany. Do I need to go whomp them
> with a jar of pickled beets?

Yes, even if you use only the smallest of your pickled beets jars, the
gallon one. What they are saying is complete nonsense.

> They have veal in them * I'm not sure about pork. Probably?

In Germany, the vast majority of Bockwürste are made mostly with pork,
with about 15% beef added. However, they can be made with other meats,
even horse. Here is a correct description of the German Bockwurst in
English:
<http://www.germanfoods.org/consumer/facts/guidetosausages.cfm>. Scroll
down.

The American version is apparently made differently, at least according
to the Code of Federal Regulations:
<http://www.cfsan.fda.gov/~lrd/9CF319.html>. See section 319.281.

Bubba