Yellow Sausage

Yellow sausage is a popular German sausage where it is known as Gelbwurst (gelb = yellow) as it is packed in yellow colored synthetic casing. This sausage recipe calls for lightly colored meats and ingredients. Turmeric, a key ingredient in yellow curry is added for yellow color.
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 meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Turmeric1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Fresh onion10 g1 Tbsp
  1. Grind all meats with 1/8" (3 mm) grinder plate.
  2. Dice onion finely.
  3. Mix ground meats with all spices and crushed ice.
  4. Emulsify in food processor.
  5. Stuff into 60 mm casings. Synthetic, impermeable to smoke and water casings are preferred, although not absolutely required.
  6. Cook in water at 176° F (80° C) for 60 minutes.
  7. Cool in cold water.

* Pork jowls can be substituted with connective tissue rich pork trimmings (front leg, hocks, feet).

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