Meats and Sausages
Lyoner
German finely ground sausage originally from the French city of Lyon.
| 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).
