Bavarian Gelbwurst ("yellow sausage")
Posted: Fri Apr 15, 2022 12:02
I made this because, here in Australia, that sausage doesn't exist, and I used to love eating this when I grew up.
Up until maybe one hundred years ago or so, the sausage used to contain up to 25% brains and used to be called "Hirnwurst" (brain sausage). But now, it's made with pork and veal. People also used natural casings and coloured them yellow with saffron, hence the name.
Getting ready to mince everything: I forgot to take pictures when I made the farce. Just put it through a food processor with some ice water and a little bit of phosphate until it forms a perfectly smooth emulsion.
Filled into 80-mm and 55-mm casings: And into 80ºC water for a minute per mm diameter: After cooling down, slice it like any other sausage for cold cuts. Here with freshly-baked Brezen and home-made Bavarian sweet mustard: Michi.
Up until maybe one hundred years ago or so, the sausage used to contain up to 25% brains and used to be called "Hirnwurst" (brain sausage). But now, it's made with pork and veal. People also used natural casings and coloured them yellow with saffron, hence the name.
Getting ready to mince everything: I forgot to take pictures when I made the farce. Just put it through a food processor with some ice water and a little bit of phosphate until it forms a perfectly smooth emulsion.
Filled into 80-mm and 55-mm casings: And into 80ºC water for a minute per mm diameter: After cooling down, slice it like any other sausage for cold cuts. Here with freshly-baked Brezen and home-made Bavarian sweet mustard: Michi.