Meats and Sausages
Gelbwurst (Yellow Sausage)
Yellow sausage is a popular German sausage where it is known as Gelbwurst (gelb = yellow). This sausage recipe calls for lightly colored meats and ingredients. Turmeric, a key ingredient in curry may be added to meat to develop yellow color, however, in most cases only the casing is yellow.
| Materials | Metric | US |
|---|---|---|
| Veal | 300 g | 0.66 lb |
| Pork belly (with skin) | 200 g | 7.0 oz |
| Pork jowls * | 350 g | 0.77 lb |
| Crushed ice | 150 g | 5.30 oz |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| White pepper | 2.0 g | 1 tsp |
| Mace | 1.0 g | 1/2 tsp |
| Turmeric** | 1.0 g | 1/2 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Fresh onion | 10 g | 1 Tbsp |
Instructions
- Grind all meats with 3 mm (1/8”) grinder plate.
- Dice the onion finely.
- Using food processor emulsify all ground meats with all spices and cold water.
- Stuff into 60 mm casings. Synthetic impermeable to smoke and water casings are preferred.
- Cook in water at 176° F (80° C) for 60 minutes.
- Cool in cold water. Dry briefly and refrigerate.
Notes
* pork jowls can be substituted with pork trimmings rich in connective tissue (front leg, hocks, feet).
** turmeric is optional.
Plastic yellow casings are available. The following is the recipe for the yellow coloring:
mix one teaspoon of saffron with two tablespoons of rum, then add two tablespoons of hot water and the beaten yolk of an egg. When cut, the sausage presents a nice contrast between a white inside and the yellow outside.
** turmeric is optional.
Plastic yellow casings are available. The following is the recipe for the yellow coloring:
mix one teaspoon of saffron with two tablespoons of rum, then add two tablespoons of hot water and the beaten yolk of an egg. When cut, the sausage presents a nice contrast between a white inside and the yellow outside.
