What Is Yellow Sausage and How Is It Made?

The yellow sausage is a type of boiled sausage that consists of very fine sausage meat. As a rule, lean pork and pork belly are used. However, little or no bacon comes into the sausage. The yellow sausage used to be called brain sausage because calf brain was used in the original recipes. However, this has been unusual for a long time and has even been prohibited by law since October 2000 in the course of the BSE crisis.

Typical spices for the light sausage with the yellow casing are cardamom, mace or mace, ginger, lemon powder, pepper, and some table salt. Since the sausage is not cured, the meat remains light and does not turn reddish. Occasionally, veal or beef is used in addition to pork, in which case the sausage filling appears slightly greyish. In some recipes, finely chopped parsley is also added to the sausage. The sausage meat is usually filled into yellow artificial casings, sometimes also into natural casings.

Yellow sausage tastes very spicy and slightly sweet. It can either be eaten on its own, as a topping for bread, or as an ingredient in stews, salads, and soups. The artificial casing should be removed beforehand.