Make your own Lyoner sausage

Ingredients for 1 servings:

• Beef, preferably brisket, 22.5%
• Pork, ham, 22.5%
• Bacon, green, 20%
• Pork (pork cheeks), 20.00%
• Ice – Snow, 15%
• Spice mix for Lyoner sausage Quantity according to manufacturer’s instructions/ usually 5 g/ 1 kg sausage meat
• ½ g coriander, 18 g nitrite curing salt
• ½ g sweet paprika powder
• ¼ g ginger
• ¼ g cardamom
• 10 g onion(s), raw, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

The basis for many other cooked sausages

Sterile casings, 60 mm diameter. Please note: The spices are per kg of sausage mixture. Preparation: Use ready-made seasoning for Lyoner sausages from a wholesaler. Season to the appropriate amount according to the manufacturer’s instructions, usually around 5 to 8 g per kg of sausage mixture. Check the meat and bacon carefully and trim away any impurities or tendons. Then cut into strips so that the grinder can work well. It is best to leave the meat in aluminum grill trays to freeze in the freezer for a good 2 hours before processing. Now grind through the small disk in the meat grinder. Now mix everything with the spices and add the ice. Stir and mix everything in a food processor. Then fill the mixture into the sterile casings, ideally using a large funnel and someone else. Tie it up well and then simmer for 1 hour at 75 to 80 °C. Allow to cool. Done! Sausages should be made and slaughtered in the months with R. That starts tomorrow. It is important to season the sausage meat yourself and write down exactly how you have seasoned it. This way you can always correct it later or achieve the same taste.