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.

Veal300 g0.66 lb
Pork belly (with skin)200 g7.0 oz
Pork jowls *350 g0.77 lb
Crushed ice150 g5.30 oz
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Turmeric**1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Fresh onion10 g1 Tbsp
  1. Grind all meats with 3 mm (1/8”) grinder plate.
  2. Dice the onion finely.
  3. Using food processor emulsify all ground meats with all spices and cold water.
  4. Stuff into 60 mm casings. Synthetic impermeable to smoke and water casings are preferred.
  5. Cook in water at 176° F (80° C) for 60 minutes.
  6. Cool in cold water. Dry briefly and refrigerate.
* 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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages