Make your own Lyoner
In Germany, Lyoner is often eaten as a cold cut on bread, but in its country of origin, France, it is also eaten braised.Please enter how much sausage meat you want to make under "Portions" (decimal places are allowed). The required quantities of ingredients will then be calculated automatically.
That is needed
- 300 g pork back fat (without rind)
- 270 g pork shoulder
- 200 g Lean beef without tendons
- 230 g ice-snow (This is called "filling")
- 16 g curing salt / NPS (nitrite content 0,4%-0,5%)
- 3 g White pepper, ground
- 1 g Mace (nutmeg)
- 0,5 g cardamom, ground
- 0,5 g coriander, ground
- 0,5 g sweet pepper
- 0,3 g Ginger, ground
- 2 g glucose (dextrose)
- 1 g Ascorbic acid (vitamin C)
- cutter aid (without reddening) (Note: For cutter aids with reddening, the ascorbic acid can be omitted.)
- Artificial gut (brewable, caliber 55)
Instructions
Vorbereitungen
- Mince pork, beef and back bacon separately with the 3mm disk and freeze
- Prepare salt water for later brewing. The brewing temperature is 75°C, the saltiness should be like a soup.
cutters
- Chopper the ground beef and pork shoulder together with the curing salt. After a few rounds, add the cutter aid and half of the ice.
- As soon as the mixture has a sticky consistency, add the back bacon and the remaining ice cream. After a few rounds, add all the remaining ingredients and chop until the temperature reaches 12°C.
broths
- Fill the sausage meat into the casings and simmer at 75°C for one hour.
- After boiling, cool the sausages in cold water. The sausages are ready to eat immediately after cooling. Enjoy!
A recipe from https://www.raeucherwiki.de