Wiktionary
n. a large Frankfurter (type of German sausage).
Wikipedia
Bockwurst is a German sausage which was first mentioned in 1827 in Bavaria. Nevertheless, an "urban legend" in Berlin claims that it was invented in 1889 by restaurant owner R. Scholtz of Berlin. It is one of the most popular varieties within Germany, and can be found abroad. The sausage is traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as chives and parsley, are often also added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally eaten with bock beer and it is usually served with mustard. A natural casing sausage, it is usually cooked by simmering although it may also be grilled. Boiling should be avoided as the casing may split open and the Bockwurst may look unappetizing and lose flavor to the cooking water.
Bockwurst made in America, also from veal and pork, bears more resemblance to the Bavarian Weisswurst in color and taste, albeit parsley is rarely used in this version.
Usage examples of "bockwurst".
As far as I could understand the distinction, it was just like Bockwurst and Frankfurter: they have their special names, but they look and taste exactly the same.
Just ahead of me four English girls were adding up their holiday expenses, and deciding whether the budget would let them have lunch in a restaurant or if it was to be Bockwurst sausage from a kiosk on the Ku-damm and eat it in the park.