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Gelbwurst, meaning “yellow sausage”, is a traditional sausage from Bavaria, Germany[1]. It was invented in 1905 and is made from pork, veal, and mixed spices such as ginger and nutmeg. Traditionally the sausage contained brains, though this is usually no longer the case. Despite this, it is still sometimes referred to as Hirnwurst (“brain sausage”) in certain parts of Germany.[2][3] Gelbwurst is coloured in a yellowish white and usually has a yellow or orange skin round the edge. Among sausage connoisseurs, Gelbwurst is reverently referred to as the “mother of all sausage”. It is best served cold on a slice of bread and eaten immediately, as it becomes rancid very quickly.

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