Homemade German Gelbwurst

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 250g (0.55 lb) veal, cubed 250g (0.55 lb) veal, cubed
• 100g (0.22 lb) bacon, diced 100g (0.22 lb) bacon, diced
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1 teaspoon ground mace 1 teaspoon ground mace
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 2 teaspoons salt 2 teaspoons salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 cup ice-cold water 1/4 cup ice-cold water
• Natural pork casings Natural pork casings

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 22g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork shoulder, veal, and bacon.
2. 2.
   Add the lemon zest, mace, ginger, nutmeg, salt, and white pepper to the meat mixture.
3. 3.
   Using a meat grinder, grind the mixture on a fine setting.
4. 4.
   Gradually add the ice-cold water while mixing the ground meat until well incorporated.
5. 5.
   Prepare the natural pork casings according to the manufacturer's instructions.
6. 6.
   Stuff the meat mixture into the casings, forming sausages of desired length.
7. 7.
   Twist the sausages at regular intervals to create individual Gelbwurst links.
8. 8.
   Bring a pot of water to a gentle simmer and poach the sausages for 20 minutes.
9. 9.
   Remove the sausages from the water and let them cool completely.
10. 10.
    Once cooled, refrigerate the Gelbwurst for at least 2 hours before serving.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for a moist and flavorful Gelbwurst.
• Veal — Opt for lean veal to balance the richness of the pork.
• Bacon — Use high-quality bacon with a good balance of fat and meat for added flavor.

Tips & Tricks

• Keep the meat and equipment cold throughout the process to ensure a smooth texture.
• Adjust the seasoning according to your taste preferences.
• Serve Gelbwurst with traditional German mustard and freshly baked pretzels for an authentic experience.
• Gelbwurst can be enjoyed cold or lightly pan-fried for a crispy exterior.
• Store the Gelbwurst in the refrigerator for up to 5 days.

Serving advice

Slice the Gelbwurst into thin rounds and serve it on a platter as an appetizer or as part of a charcuterie board. Accompany it with mustard, pickles, and freshly baked bread for a delightful German-inspired spread.

Presentation advice

Arrange the Gelbwurst slices in a circular pattern on a serving plate, garnishing with fresh herbs such as parsley or chives. Add a dollop of mustard in the center for an attractive presentation.