German Gelbwurst – A Mild & Delicious Cold Cut
- Type
- Cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this article I show you how you can make your own Gelbwurst. In Germany almost anyone knows it from their childhood. It is the sausage every kid gets for free as an extra when the parents buy Wurst at a butcher shop.
Gelbwurst is a cold cut, originally from Bavaria and has a comparatively mild taste.
In former times it was also called brain sausage. There is also an explanation further down in the article (No worries, no brain included).
Gelbwurst literally translates to “yellow sausage” which is why many people wonder why it is called like that.
Quite simple explanation!
The Gelbwurst has a very light-colored meat, which is why people used to color the natural casing with saffron to make it look more appetizing.
Thus, the skin became yellow when coloring.
Nowadays an artificial yellow casing is usually used and the sausage itself remains whitish.
Enough talking, you can find the complete recipe either as video or in written format.
Have fun and good luck making it!
Table of Contents
Gelbwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork cheek or pork back fat | 300 g | 30 % |
| veal | 300 g | 30 % |
| pork shoulder | 250 g | 25 % |
| crushed ice | 150 g | 15 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| cutter aid | 3 g |
| white pepper | 2 g |
| lemon zest | 1 g |
| mace | 0.5 g |
| ginger | 0.5 g |
| cardamom | 0.25 g |
The equipment to make Gelbwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Artificial casings / Jars
To fill your sausage you need either 45 caliber artificial casing or jars to boil it down.
Step-By-Step Instructions
Cut the meat and back fat
Cut the veal, pork shoulder and pork back fat separately into pieces that fit your grinder. Cut the fat a little smaller so it distributes evenly.
Grind the spices
Grind the spices finely. Skip this if they are already ground; I grind them fresh into a fine powder.
Season the meat
Massage the spices, except the cutter aid, and the lemon zest into the meat. Distribute them evenly.
Partially freeze the meat
Freeze the seasoned meat for about 1 hour until the outside is slightly frozen. This makes grinding easier and keeps the mixture cold.
Add parsley
Add the parsley to the meat. You can chop it first, although the grinder will chop it for you.
Grind the meat
Grind the meat. I use the fine plate (2–3 mm) and grind twice so the food processor has less work to do. Use another plate if you prefer a coarser result.
Incorporate the cutter aid
Put the ground meat and cutter aid in the food processor and start it. Important: The cutter aid goes in now, not with the other spices earlier.
Gradually add ice
Gradually add the crushed ice while processing. Important: Keep the mixture at or below 12 °C and check it with a thermometer.
Process the sausage mixture
Process to your preferred fineness, about 5–15 minutes depending on your machine. The mixture should look smooth and even.
Check the bind
It is ready to fill when it has a firm bind, clings to a spoon and no longer feels grainy.
Fill the artificial casings
Fill into artificial casings with as little air as possible. Pull the casing fully onto the stuffing tube and hold it firmly. Alternatively, process in jars at 100 °C in bubbling boiling water for 120 minutes.
Tie the sausages
Twist the end tightly three or four times and tie it with kitchen twine. Cut the twine beforehand and leave room at the casing end for twisting.
Poach the Gelbwurst
Poach in 80 °C water; do not let it boil. The core should reach 70–72 °C (158–162 °F). Allow about 60 minutes for caliber 60 and longer for thicker casings.
Enjoy your finished Gelbwurst
Your Gelbwurst is ready. It should be pale with evenly distributed parsley. I like it fresh on buttered bread. Enjoy!
Frequently asked questions
How long does Gelbwurst keep?
How long does Gelbwurst keep?
Once cut, it keeps for about 4–5 days in the fridge. Whole and well chilled, it keeps for about 14 days.
Is Gelbwurst made with brains?
Is Gelbwurst made with brains?
It used to be called Hirnwurst because the original recipe contained brains. Today’s version uses pork, veal and fat instead.
Can I freeze Gelbwurst?
Can I freeze Gelbwurst?
Yes, although the texture can change a little. Freeze it in portions and thaw slowly in the fridge.
Which spices go into Gelbwurst?
Which spices go into Gelbwurst?
White pepper, mace, cardamom, ginger and lemon zest, plus regular salt rather than curing salt. The seasoning is deliberately mild so the veal and pork flavor comes through.
Can I make it without a cutter?
Can I make it without a cutter?
Yes. A regular food processor with a blade works. Grind the meat twice through a fine plate (2–3 mm) first. This makes it much easier to produce a fine mixture. Fleischwurst can be made this way too.
