Mortadella Lyoner

Mortadella Lyoner

lean pork300 g0.66 lb.
lean beef300 g0.66 lb.
back fat, jowls or fat pork trimmings400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
white pepper2.0 g1 tsp.
mace0.5 g¼ tsp.
coriander0.5 g¼ tsp.
ginger0.5 g¼ tsp.
cardamom0.5 g¼ tsp.
sweet paprika1.0 g½ tsp.
onion powder2.0 g1 tsp.
crushed ice or cold water150 ml⅝ cup
  1. Grind all meats with ⅛” (3 mm) grinder plate.
  2. Mix ground meats with all ingredients adding crushed ice (water).
  3. Emulsify sausage mass in food processor.
  4. Stuff into 60 mm plastic waterproof casings.
  5. Poach sausages in water at 167 °F, 75° C for 60 min to an internal meat temperature of 154-158 °F, 68-70° C.
  6. Cool in cold water and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages