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This is traditional Bavarian cold cut (literally: yellow sausage). The name comes from the yellow-orange casing, Traditionally, this sausage is made from pork and veal, with ginger, nutmeg and other spices. This product is without parsley. Put slices on whole grain breads or crusty rye bread or consume with radishes and Bavarian pretzels.
From the Stiglmeier Sausage Co, based in Wheeling, IL and founded by master butcher Anton Stiglmeier over 50 years ago. You can taste the authentic Bavarian heritage. USDA inspected.
More on German sausages and recipes on germanfoods.org
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In my opinion Stiglmeier Gelbwurst is the one which is closest to the Geldwurst I always had in Germany. The mild taste is just perfect on a Broetchen or a slice of German bread. It doesn't need anything for flavor enhancing, but I sometimes add mustard to my Gelbwurst sandwich or German gherkins. My kids always loved Gelbwurst and now that they are adults and if they come to visit these days, they will always check if I have some in the fridge.
