Gelbwurst

Gelbwurst is a finely comminuted Brühwurstsorte in Germany.

Alternative designations

A well-known name of the sausage is sausage brain. This name was modified in dialect Mr. sausage. In northern Germany, the sausage is named according Bregenwurst, after the synonym for Bregen brain. These names derive from the fact that originally a portion of meat was replaced by animal brain. Nowadays, the addition of the brain is unusual, and may not meet consumer expectations. In Bavaria it is also known as calf cheese or white cheese meat when the meat is like baked meatloaf without sausage casing. The name Bayerische Gelbwurst is an unprotected provenance inconclusive concerning the composition or processing of the sausage.

Production

Depending on the recipe, region and era the information on the properties of the sausage vary significantly. In Germany standard recipes are used in the production of sausages mostly, example of this is the book The fabrication of fine meats and sausages. For the preparation used crave rich pork and pork belly without rind or subcutaneous fat. This is slowly gekuttert with the addition of ice snow until it is a fine emulsion. Typical spices are salt, pepper, mace, ginger, cardamom and lemon powder. The mass is usually filled into casings with a caliber of 50 to 60 mm with a weight of about 1000 grams. Gelbwurst to have a sparkling white cut surface after brewing. If other ingredients such as. Be used beef, the color changed into gray. From other cooked sausages such as the Lyons sausage differs mainly by the lack of redness with pickling salt.

For the variants Hanoverian Hanoverian brain sausage and spicy sausages each crushed onion is added to the sausage meat. The white sausage is called the sausage when natural casings are used with a diameter up to 75 mm.

According to the German Food Code may be used for the production of Gelbwurst additionally young beef. It describes the possibility that colored or yellow -pigmented casings are used.

Frankfurt Gelbwurst

For the preparation used long rich pork, bacon, pork cheeks and entsehntes veal. The production corresponds to the normal yellow sausage, except the processing of sausage casing. After scalding the pig fat ends used are coated with a water - saffron solution. This is merely intended to color the bowel, but not the sausage meat. If other parts such as the intestine. the midgut is used, the name Frankfurter sausage yellow may not be used.