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''Gelbwurst'', meaning “yellow
''Gelbwurst'', meaning “yellow sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
”, is a traditional sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
and deli meat from Bavaria
Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
, Germany
Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...
.
Description
Gelbwurst was invented in 1905 and is made frompork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
, veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
, and a combination of spices such as ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
and nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
. Traditionally, the sausage contained brains
A brain is an organ that serves as the center of the nervous system in all vertebrate and most invertebrate animals. It is located in the head, usually close to the sensory organs for senses such as vision. It is the most complex organ in a v ...
, though this is usually no longer the case. Despite this, it is still sometimes referred to as ''Hirnwurst'' (“brain sausage”) in certain parts of Germany. ''Gelbwurst'' is yellowish-white and usually has a yellow or orange rind around its edge. It is often served as cold-cuts on a slice of bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
and eaten immediately. Today the addition of brains is uncommon, the consumption of animal brains having fallen out of consumer preference. The use of bovine brains has been banned since the BSE
BSE may refer to:
Medicine
* Bovine spongiform encephalopathy, also known as mad cow disease, a neurodegenerative disease of cattle
* Breast self-examination
Stock exchanges
* Bahrain Stock Exchange, Bahrain
* Baku Stock Exchange, Azerbaijan
* B ...
crisis in 2000.
Manufacturing
Depending on the recipe, region, and epoch, information on the preparation of the sausage varies significantly. In Germany, standardized recipes are usually used in the production of sausage types; an example is contained in the book ''Die Fabrikation Feiner Fleisch- und Wurstwaren''. Low-tendon pork and skinless pork belly or bacon are used in production. This is slowly chopped and macerated with the addition of ice until it becomes aforcemeat
Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ...
. Typical spices are salt, pepper, mace, ginger, cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are rec ...
and lemon powder. The mass is usually injected into yellow artificial casings ranging in thickness from 50 to 60 mm and in weights of 1 Kg. Gelbwurst should have a white cut surface after boiling. The sausage differs from other boiled sausages such as Bologna
Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different nat ...
mainly by the lack of reddening usually associated with the addition of curing salts.
To produce Hanoverian Hirnwurst and Hanoverian Bregenwurst, chopped onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
is added to the farce. The sausage is called ''Weisswurst
A Weisswurst (German ''Weißwurst'' , literally ''white sausage''; bar, Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon. It is usually flavored with parsley, lemon, mace, onions, ginger and cardamom, ...
'' (White sausage) if natural casings with a diameter of up to 75 mm are used.
Traditionally, in Bavaria, ''Gelbwurst'' is often mixed with finely chopped parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
, which gives it a green-speckled presentation.
According to the German Food Code, veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
may also be used to make Gelbwurst. It also allows for the use of colored or yellow pigmented sausage casings.
References