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. Cardamom which is an essential spice in 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
Cardamom0.25 g1/4 tsp
Ginger0.5 g1/2 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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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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