Lyoner – German Fleischwurst With French Roots
- Type
- Cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this article I will show you how you can make Lyoner yourself. With few ingredients and a moderate effort you will get something really delicious.
Lyoner is a fine scalded sausage (cold cut) and is often called “Fleischwurst” in Germany.
As the name suggests, the sausage originally comes from Lyon in France. In contrast to today, however, the medieval sausages were gray and not very appetising.
Nowadays the meat sausage is known almost everywhere in Germany. Either in ring form or as a stick, it is usually eaten cold on bread or used for meat salads.
Enough talking, you can find the complete recipe either as video or in written format.
Have fun and good luck making it!
Table of Contents
Lyoner – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork shoulder | 300 g | 30 % |
| pork back fat | 300 g | 30 % |
| lean beef | 200 g | 20 % |
| crushed ice / ice water | 200 g | 20 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| Lyoner | |
| salt | 16.5 g |
| Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos) | 3 g |
| Cure #1 | 2.5 g |
| white pepper | 2 g |
| sweet paprika | 1 g |
| cardamom | 0.5 g |
| mace | 0.5 g |
| ground ginger | 0.5 g |
| coriander seeds | 0.5 g |
Optional: You can use 100g less each of the shoulder and back fat and replace them with 200g pork cheek
The equipment to make Lyoner
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Artificial casings / Jars
To fill your sausage you need either 45 caliber artificial casing or jars to boil it down.
Make Lyoner – Step-By-Step Instructions
Cut your meat and back fat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Grind your spices (except for the cutter phosphate) to a fine powder.
Add the spices to your meat and massage them in.
Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.
Now it’s time to grind the meat. Grind the meat through the finest perforated disc (2mm). Let the meat through the meat grinder twice.The next step will be easier this way.
Put the meat mixture into a sausage cutter or your food processor. Add the cutter phosphate to the mixture.
Mix the meat and add some crushed ice from time to time. The crushed ice is used to make your mixture nice and creamy. Mix until it forms a nice cohesive mass.
Measure the temperature in between. The meat should not be warmer than 12 C° (53.6 °F), otherwise your mass will lose its binding and the sausage will crumble later on.
When the mass has a nice firm bond it is ready for filling.
You can fill it into artificial casings. Make sure that not much air gets into the casings. Alternatively, you can fill the mixture in jars.
Twist the end in tightly and knot it with a kitchen thread. My tip: Cut the kitchen yarn in advance.
Now poach your Lyoner for about 1 – 1.5 hours in 80 C° hot water (176 °F). The core temperature of the sausage should be between 70 – 72 C° (158 – 162 °F). Depending on how thick your casings are, this may take longer. If you boil them in a jar, then cook them at 100 °C / 212 °F for 120 minutes.
There it is, your Lyoner. Enjoy!
Frequently asked questions
How do you eat Lyoner?
How do you eat Lyoner?
Cold and sliced, and that is worth saying plainly, because the sausage is finished the moment it comes out of the water in step 12. Nothing after that is cooking. Thin slices go on bread, and strips or cubes go into a Fleischsalat, which is the use the intro names in passing and the one a good part of this sausage ends up in.
How you fill it decides what you can do with it, and the recipe itself does not change for any of it. A wide artificial casing gives you the long Lyoner stick you slice from through the week. A narrower calibre gives you portions to keep sealed or hand on to someone. Jars are the third route and step 12 already tells you how to cook those down, and the jars go in the fridge, where you use them within 2–3 weeks.
What is the shelf life of Lyoner?
What is the shelf life of Lyoner?
When cut, the sausage can be kept in the refrigerator for about 4 – 5 days.
In the casing it can be kept refrigerated for about 14 days.
What is the difference between Fleischwurst and Lyoner?
What is the difference between Fleischwurst and Lyoner?
Lyoner is basically the same as Fleischwurst.
Namely, a scalded sausage without any additions. Made from pork, backfat and beef.
However, there are regional differences in the name.
Depending on where you are in Germany, it is possible that something else is meant by it.
Love your recipes, easy to follow, and delicious.
Still waiting for french garlic sausage recipe.
do you have a recipe for fleischkaese?