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

Lean pork500 g1.10 lb
Pork jowls, pork cuts rich in connective tissue200 g0.44 lb
Pork fat, fat trimmings200 g0.44 lb
Water100 g100 ml
Ingredients per 1000g (1 kg) of materials
Salt16 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
  1. Grind lean pork through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind jowls and fat through 3 mm (1/8") plate. For finer texture grind again or emulsify in food processor.
  3. Mix ground meats, fat and all ingredients together.
  4. Stuff into 60 mm natural or synthetic fibrous casings.
  5. Hold at room temperature for 60 minutes.
  6. Boil at 75º C (167º F) for 90 minutes.
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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