370 Bockwurst http://www.chow.com/ingredients/370 Tue, 14 Feb 2006 05:15:41 GMT This mild German sausage made with ground veal and pork, milk, and eggs, seasoned with chives and chopped parsley, is traditional in Munich. Similar to French boudin blanc, it is quite perishable and must be cooked within 2 or 3 days, or frozen. Traditionally served with sweet mustard, it is frequently accompanied with sliced radishes, rye bread, and Munich Beer.

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