Lyoner Jelly Sausage
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g sausae (Lyoner), cut into strips
- 0.5 ½ cube meat stock
- 0.5 liter ½ water
- 3 tablespoon chives, cut into rolls
- 1 red pepper (s)
- 4 tablespoon vinegar
- 75 g elatin, round
Print Recipe
Pin Recipe Instructions
- Make a strong beef broth from the stock cube and the water. Clean the peppers, cut into very small cubes and cook with them (firm to the bite).
- Skim off the diced paprika and mix well with the sausage strips together with the chives. Fill this mixture into a 90s artificial casing.
- Then make an aspic solution by stirring 75 g of ground gelatin into the beef broth and adding the vinegar. Now pour it over the sausage strips and tie off the intestine.
- Tip: You can also fill everything, e.g. aluminum trays for meat loaf.
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