📝 About This Recipe
Originally hailing from Lyon, France, but perfected by German master butchers, Lyoner is the quintessential Pariser Wurst known for its incredibly smooth, pale pink texture and delicate snap. This mild, finely emulsified sausage is seasoned with white pepper, mace, and a hint of ginger, making it a versatile staple for everything from a traditional Wurstsalat to a classic German breakfast spread. Crafting this at home allows you to experience the true 'Brühwurst' craft, resulting in a sausage far superior to any mass-produced deli meat.
🥗 Ingredients
The Meat Base
- 1000 grams Lean Pork Shoulder (cubed and chilled to 0°C/32°F)
- 500 grams Pork Back Fat (Speck) (cubed and semi-frozen)
- 400 grams Crushed Ice (essential for temperature control and emulsion)
The Cure and Seasoning
- 40 grams Prague Powder #1 (Curing Salt) (provides the classic pink color and safety)
- 6 grams White Pepper (finely ground)
- 2 grams Mace (ground)
- 1 gram Ginger Powder (adds a subtle brightness)
- 0.5 grams Cardamom (ground)
- 10 grams Phosphate Binder (Kutterhilfsmittel) (optional, helps stabilize the emulsion)
- 2 grams Onion Powder
Casings
- 2-3 pieces Beef Middles or Synthetic Fibrous Casings (approx 50-60mm diameter, soaked in warm water)
👨🍳 Instructions
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1
Chill all equipment, including the meat grinder head and the food processor bowl, in the freezer for at least 30 minutes before starting.
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2
Grind the chilled pork shoulder and pork back fat separately through a fine 3mm (1/8 inch) plate.
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3
Spread the ground meat and fat on a tray and place in the freezer for 20 minutes until they are crunchy/semi-frozen, but not solid blocks.
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4
Place the lean pork and the curing salt in a high-speed food processor (cutter). Begin processing on high speed.
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5
Slowly add one-third of the crushed ice while processing. The ice keeps the friction from cooking the meat proteins prematurely.
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6
Add the ground pork fat and the remaining spices (pepper, mace, ginger, cardamom, onion powder, and phosphate if using).
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7
Continue processing while adding the remaining ice in small increments. Monitor the temperature closely with an instant-read thermometer; it must not exceed 12°C (54°F).
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8
Process until the mixture is a completely smooth, pale pink paste with no visible chunks. This should look like a thick mousse.
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9
Stuff the mixture into the prepared casings using a sausage stuffer, ensuring there are no air pockets. Tie the ends tightly with butcher's twine.
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10
Prepare a large pot of water or a sous-vide bath heated to exactly 75°C (167°F).
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11
Submerge the sausages and poach them. A general rule is 1 minute of cooking time per 1 millimeter of casing diameter (e.g., 60 minutes for a 60mm casing).
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12
Once the internal temperature of the sausage reaches 70°C (158°F), remove them immediately.
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13
Plunge the sausages into an ice-water bath for 15-20 minutes to stop the cooking process and prevent the casing from shriveling.
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14
Dry the sausages and refrigerate overnight before slicing. This 'resting' period allows the flavors to develop and the texture to set firmly.
💡 Chef's Tips
Temperature is everything: if the meat paste goes above 12°C during blending, the fat will separate and the sausage will be dry and crumbly. If you don't have a professional meat cutter, a high-powered food processor works, but process in small batches to avoid overheating the motor. For a 'Schinkenlyoner' variation, fold in small cubes of cured, cooked ham into the finished emulsion before stuffing. Always use white pepper instead of black to maintain the pristine, uniform pale look of the Lyoner slice. Ensure your casings are tied very tightly; the meat expands slightly during poaching, and a tight tie ensures a beautiful round shape.
🍽️ Serving Suggestions
Slice thinly and serve on buttered sourdough rye bread (Graubrot) for a classic German Abendbrot. Cut into matchsticks and toss with oil, vinegar, onions, and pickles for a refreshing 'Bayerischer Wurstsalat'. Pan-fry thick slices until golden brown and serve alongside a fried egg and bratkartoffeln (fried potatoes). Pair with a crisp German Pilsner or a dry Riesling to cut through the richness of the pork fat. Serve as part of a cold meat platter (Aufschnitt) with sweet mustard and radishes.