📝 About This Recipe
Fleischwurst, also known as Lyoner, is the quintessential German 'parboiled' sausage, beloved for its incredibly smooth, emulsified texture and delicate hint of garlic and nutmeg. Traditionally curved into a ring, this golden-skinned delicacy is a staple of the German 'Abendbrot' (evening bread) and butcher shop culture. Crafting it at home yields a snap and a depth of flavor that commercial versions simply cannot match, offering a true taste of a traditional Bavarian Metzgerei.
🥗 Ingredients
The Meat Base
- 600 grams Lean Pork Shoulder (chilled and cut into 1-inch cubes)
- 250 grams Pork Back Fat (Speck) (very cold, skin removed)
- 150 grams Lean Beef (Chuck or Round) (well-trimmed and chilled)
- 200 grams Crushed Ice (essential for maintaining emulsion temperature)
The Cure and Seasoning
- 3 grams Prague Powder #1 (Pink Curing Salt) (provides the characteristic pink color)
- 18 grams Kosher Salt (adjust to 20g if you prefer it saltier)
- 3 grams White Pepper (finely ground)
- 1 gram Mace or Nutmeg (freshly grated is best)
- 2 grams Garlic Powder (provides a subtle, even background flavor)
- 0.5 grams Ginger Powder (a classic secret German butcher ingredient)
- 3 grams Phosphate Binder (Food Grade) (optional, helps prevent fat separation)
Casings and Equipment
- 40-45 mm Beef Middles or Synthetic Fibrous Casings (rinsed and soaked in warm water)
- 1 roll Butcher's Twine (for tying the rings)
👨🍳 Instructions
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1
Place your meat grinder attachments and food processor bowl in the freezer for 30 minutes before starting. Keeping the meat below 4°C (40°F) is critical for a perfect emulsion.
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2
Grind the chilled pork, beef, and fat through a fine (3mm) grinding plate into a cold bowl set over another bowl filled with ice.
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3
In a small ramekin, mix the salt, curing salt, white pepper, mace, garlic powder, ginger, and phosphate binder until well combined.
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4
Transfer the ground meat to a high-speed food processor or 'cutter'. Add the spice mix and half of the crushed ice.
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5
Process on high speed, gradually adding the remaining ice. Continue blending until the mixture reaches a smooth, paste-like consistency (Farce). Use a thermometer to ensure the temperature never exceeds 12°C (54°F).
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6
Perform a 'fry test': take a small spoonful of the paste and fry it in a pan. Taste for seasoning and check that the texture is bouncy and not crumbly.
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7
Slide the prepared casing onto the nozzle of your sausage stuffer. Fill the hopper with the meat paste, pressing down to remove air pockets.
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8
Stuff the casing firmly but carefully, ensuring there are no air bubbles. Twist or tie the ends with butcher's twine to form the traditional ring shape (Kringel).
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9
Prick any visible air bubbles with a sterile needle or sausage pricker to prevent the casing from bursting during cooking.
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10
Bring a large pot of water to 75°C-80°C (167°F-176°F). Do not let the water boil, as this will cause the fat to render out and ruin the texture.
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11
Submerge the sausages in the hot water and poach for about 50-60 minutes, or until the internal temperature reaches 70°C (158°F).
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12
Immediately transfer the sausages to an ice water bath for 10-15 minutes. This 'shocks' the sausage, stopping the cooking process and ensuring the skin remains plump.
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13
Hang the sausages in a cool place or lay them on a rack in the refrigerator for at least 4 hours (preferably overnight) to allow the flavors to bloom and the color to set.
💡 Chef's Tips
Temperature is everything; if the meat gets too warm during processing, the fat will separate and the sausage will be dry and grainy. Use a high-speed food processor for the finest 'Lyoner' texture; a standard mixer won't achieve the necessary emulsion. If you don't have a smoker, you can add 2 drops of high-quality liquid smoke to the meat paste for a traditional lightly smoked finish. Ensure your casings are soaked for at least 30 minutes in lukewarm water to make them pliable and prevent tearing. Always use Prague Powder #1 to achieve that signature pink color; without it, the sausage will be a dull grey.
🍽️ Serving Suggestions
Slice it thick and serve cold with spicy German mustard and a crusty sourdough roll (Brötchen). Cut into strips and toss with onions, vinegar, and oil for a classic Bavarian Wurstsalat. Pan-fry thick slices until golden brown and serve alongside a warm potato salad. Pair with a crisp German Pilsner or a cold Hefeweizen to cut through the richness of the pork. Add diced cubes to a traditional German pea soup for a smoky, savory protein boost.