What Is the Difference Between Fleischwurst and Lyoner?

Basically, meat sausage and Lyon sausage are the same product: a boiled sausage without inserts, which is made from reddened pork and possibly mixed with beef or back bacon – and is ideal, for example, as a basis for sausage salad recipes. Depending on the variant, the meat sausage is seasoned with cardamom, coriander, white pepper, nutmeg, ginger, or garlic. In Saarland, a special form of meat sausage, the “Saarland Lyoner”, is protected as a geographical designation of origin.

The Saarland Lyoner is characterized by its characteristic ring shape. Such a ring weighs about 500 grams, is made in an edible natural casing, and smoked over beech wood chips. The Saarland form of the Lyoner also differs from other types of meat sausage in its typical seasoning.