Gelbwurst sausage

Yes. Gelbwurst is already cooked during production, so you can eat it cold, sliced straight from the pack.

It is commonly eaten in thin slices on bread or a bread roll, often with mustard or pickles. You can also add it to a cold platter.

Yes: cut it into thick slices and fry in a lightly oiled pan over a medium heat for a few minutes on each side, until browned and hot through. It is already cooked, so frying is for flavour and texture.

Keep it covered in the fridge and use it within two to three days. If it is sold as a whole sausage, slice only what you need and wrap the rest tightly.

It is a mild, finely emulsified German sausage, usually made with pork and sometimes veal, seasoned with spices. Despite its name, it is not made from egg yolks.

Its name means “yellow sausage”. The colour traditionally came from saffron; today, the yellow appearance may come from spices such as turmeric or from the casing.

For a mild, smooth sausage in a sandwich, use finely sliced Lyoner or another mild cooked sausage. The flavour will not be exactly the same, but the texture is a close match.

Gelbwurst is a mild, finely textured sausage usually eaten cold, while Wollwurst is a skinless Bavarian sausage commonly browned in a pan and served hot. Wollwurst has 196 kcal per 100 g, compared with 298 kcal in Gelbwurst.