Gelbwurst is a pale golden coloured pressed and skinless sausage of German origin.

Gelbwurst is made by mixing very finely ground (and lean) veal and pork with fresh full-cream milk, minced onion, and whole eggs.

Gelbwurst is gently seasoned with white pepper and salt.

It is sold by the slice (the diameter is approximately 50mm) as a cold luncheon meat or can be shallow fried or grilled. Diced gelbwurst makes a delicious addtion to creamy or cheesy pasta sauces.

research sources include The Cook's Thesaurus & the website of Saag's Meat Products

Log in or register to write something here or to contact authors.