Lyoner

German finely ground sausage originally from the French city of Lyon.

Calories: 360

Servings: 10

Prep time: 45 minutes

Cook time: 1.5 hours

Materials	Metric	US
Lean pork	500 g	1.10 lb
Pork jowls, pork cuts rich in connective tissue	200 g	0.44 lb
Pork fat, fat trimmings	200 g	0.44 lb
Water	100 g	100 ml

Ingredients per 1000g (1 kg) of materials

Salt	16 g	3 tsp
Cure #1	2.5 g	1/2 tsp
Pepper	2.0 g	1 tsp
Nutmeg	1.0 g	1/2 tsp
Ginger	0.5 g	1/4 tsp
Cardamom	0.5 g	1/4 tsp

Instructions

Grind lean pork through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
Grind jowls and fat through 3 mm (1/8") plate. For finer texture grind again or emulsify in food processor.
Mix ground meats, fat and all ingredients together.
Stuff into 60 mm natural or synthetic fibrous casings.
Hold at room temperature for 60 minutes.
Boil at 75º C (167º F) for 90 minutes.

Notes

If desired, Lyoner can be smoked at 60º C (140º F) for 60 minutes. If sodium nitrite (Cure #1) is not added the sausage is known as White Lyoner (Weiꞵer Lyoner).

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