Meats and Sausages
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.
| Meats | 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 meat
| 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 1/8" (3 mm) grinder plate.
- Dice onion finely.
- Mix ground meats with all spices and crushed ice.
- Emulsify in food processor.
- Stuff into 60 mm casings. Synthetic, impermeable to smoke and water casings are preferred, although not absolutely required.
- Cook in water at 176° F (80° C) for 60 minutes.
- Cool in cold water.
Notes
* Pork jowls can be substituted with connective tissue rich pork trimmings (front leg, hocks, feet).
