The smooth, pale German pork sausage often served with potato salad or bread is Bockwurst.
Bockwurst is a lightly smoked sausage traditionally made primarily from pork, although recipes may include other meats. Its texture is finely emulsified, giving it a smooth interior rather than the coarse texture found in many bratwurst. It is generally heated in hot water instead of aggressively boiled, which helps keep the casing from splitting.
The sausage is strongly associated with the beer style Bock in popular explanations of its name. One well-known account places its development in Berlin in the late nineteenth century, where it was served with Bock beer. Historical details vary, but the Berlin connection is frequently cited.
Bockwurst is not the same as Weißwurst, which is a fresh white sausage associated with Bavaria and has a different seasoning and serving tradition. It is also different from Bratwurst, a broad family commonly grilled or fried.