Summary

Ingredients

• Beef, preferably bug, 22.5%
• Pork, ham, 22.5%
• Bacon, green, 20%
• Pork, (pork cheeks), 20.00%
• Ice - snow, 15%
• Spice mixture for Lyon sausage Amount according to manufacturer / mostly 5 g / 1kg sausage meat
• 0.5 g ½ coriander, 18 nitrite curin salt
• 0.5 g ½ paprika powder, noble sweet
• 0.25 g ¼ iner
• 0.25 g ¼ cardamom
• 10 g onion (s), raw, chopped

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Instructions

1. Sterile casings, 60 mm in diameter
2. Attention: Spices are per kg of sausage mass!
3. Production: Ready-to-use spice for Lyoner from wholesalers, season according to the manufacturer`s specifications, usually 5 to 8 g / kg sausage mixture. Check the meat and bacon carefully and cut away any impurities or tendons.
4. Then cut into strips so that the wolf can work well. It is best to freeze the meat in the frozen food for a good 2 hours before processing in aluminum grilling trays. Now grind through the small disc in the meat grinder. Now mix everything with the spices and add the ice and stir and mix everything in a food processor.
5. Then fill the mass into the sterile intestines, preferably with a large funnel and a helper.
6. Tie tightly and then brew at 75 to 80 ° C for 1 hour.
7. Let it get cold. Finished!
8. Making sausage and slaughtering should be done in the months with an R. It starts tomorrow. It is important to season the sausage meat yourself and write down exactly how it was seasoned. So you can always correct later or achieve the same taste.