📝 About This Recipe
Hailing from the gastronomic capital of Lyon, this iconic dry-cured sausage is celebrated for its signature tapered shape and incredibly mellow, sophisticated flavor profile. Unlike bolder salamis, the Rosette de Lyon focuses on the high quality of pork, accented gently by garlic and cracked black pepper, then aged to develop a characteristic 'fleur' (white mold) that imparts a nutty, earthy aroma. It is a true testament to the patience of traditional French butchery, offering a buttery texture that melts on the tongue.
🥗 Ingredients
The Meat and Fat
- 2250 grams Pork Shoulder (Pork Butt) (well-chilled and trimmed of sinew)
- 250 grams Hard Pork Back Fat (very cold, diced into small cubes)
Curing and Seasoning
- 62 grams Sea Salt (fine grain)
- 6 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 10 grams Dextrose (provides food for the starter culture)
- 5 grams Sugar (granulated)
- 10 grams Black Peppercorns (coarsely cracked)
- 3 cloves Garlic (macerated in the wine)
- 60 ml Dry White Wine (Chardonnay or Aligoté) (chilled)
Cultures and Casings
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture)
- 30 ml Distilled Water (lukewarm for culture reactivation)
- 2 pieces Large Pork Bung (Rosette Casings) (rinsed and soaked in warm water)
- 1/4 teaspoon Molded Culture (Penicillium nalgiovense) (optional, for the white surface mold)
👨🍳 Instructions
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1
Chill all metal grinder parts in the freezer for 30 minutes. Cut the pork shoulder and back fat into 1-inch cubes and place them in the freezer until they are crunchy on the edges but not frozen solid (about 45 minutes).
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2
Dissolve the starter culture in 30ml of distilled lukewarm water and let it sit for 15-20 minutes to reactivate.
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3
Grind the chilled pork shoulder through a medium plate (6mm to 8mm). Grind the back fat separately through the same plate or hand-dice it even finer for a traditional look.
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4
In a large chilled bowl, combine the ground meat, fat, salt, Cure #2, dextrose, sugar, and cracked pepper. Pour in the wine (discarding the garlic cloves) and the dissolved starter culture.
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5
Mix the meat vigorously by hand or in a stand mixer for 2-3 minutes until the mixture becomes 'tacky' and develops a primary bind. The meat should stick to your hand when held upside down.
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6
Pack the meat mixture tightly into your sausage stuffer, ensuring there are no air pockets. Stuff the mixture into the prepared pork bungs, filling them until they are firm but not at the bursting point.
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7
Tie the ends securely with butcher's twine. Use a sterilized sausage pricker or needle to prick any visible air bubbles under the casing.
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8
Ferment the sausages by hanging them in a warm, humid spot (approx. 70-75°F with 90% humidity) for 24-48 hours. This allows the culture to lower the pH and protect the meat.
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9
If using mold culture, spray the exterior of the casings with the dissolved Penicillium mixture after the fermentation phase.
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10
Transfer the sausages to a curing chamber or a cool, dark space kept at 55°F (13°C) and 75-80% humidity.
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11
Dry the Rosette for 2 to 4 months. The sausage is ready when it has lost 35-40% of its initial weight and feels firm to the touch throughout.
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12
Once cured, slice thinly on a bias to reveal the beautiful marbling and enjoy the fruits of your labor.
💡 Chef's Tips
Always keep your meat near-freezing during the grinding and mixing process to prevent the fat from 'smearing,' which can ruin the texture and curing process. If you don't have a professional curing chamber, a converted wine fridge with a humidifier and controller works perfectly for maintaining the 55°F/75% RH balance. Don't be afraid of the white mold (Fleur); it is beneficial and prevents bad bacteria from growing while adding flavor. However, if you see fuzzy green or black mold, discard the product. Use high-quality sea salt or kosher salt rather than table salt, as iodine can interfere with the fermentation and flavor profile.
🍽️ Serving Suggestions
Serve paper-thin slices alongside a crusty French baguette and a generous smear of high-quality salted butter. Pair with a light-bodied red wine from the Beaujolais region, such as a Morgon or Fleurie, to cut through the richness of the pork. Add cornichons and pickled pearl onions to the board to provide a bright, acidic contrast to the savory meat. Include a wedge of Saint-Marcellin or Comté cheese for a classic Lyonnaise aperitif experience.