Gelbwurst(“yellow sausage”) is a mild flavoured, very pale grey sausage fromBavaria that’s served as a lunchmeat,in soft, floppy slices. It’s produced usingfinely ground pork, bacon and sometimes veal plus a mix of spices that varies between regions but typicallyincludes nutmeg, ginger, cardamom and lemon. Its name comesits traditional casing, pig’s intestine dyed with saffron, butthese days, a bright orange artificial casing usually does the job instead.
Gelbwurst is also known asHirnwurst(“brain sausage”) because itoriginally comprisedup to 25%pigbrains. And like most other German sausages, its name varies between regions, too: Gelbwurst is known asBregen– orBrägenwurst in some parts of northernGermany (both also translating to “brain sausage”); andKalbskäseorWeißer Fleischkäse in Bavaria, where it’s often prepared in baked loaf form, likeLeberkäse.
Buy it ready-sliced from the butcher, peel off the casing and serve your Gelbwurstas part of a selection of cold meats, with some good German bread, as part of your breakfast or dinner spread. Be aware thatGelbwurst goes off quickly though, so it’s best to eat it within a day or two of purchase.
