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!
Making your own Lyoner – What do you need?
Ingredients for your Lyoner
For 1000 g of Lyoner:
- 20 % lean beef (200 g)
- 30 % pork shoulder (300 g)
- 30 % pork back fat (300 g)
- 20 % crushed ice / ice water (200 g)
Optional: You can use 100g less each of the shoulder and back fat and replace them with 200g pork cheek
Spices per 1000 g of Lyoner:
- 16.5 g salt
- 2.5 g Cure #1
- 2 g white pepper
- 1 g sweet paprika
- 0.5 g cardamom
- 0,5 g mace
- 0.5 g ground ginger
- 0,5g coriander seeds
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
Equipment for making 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.
Making Lyoner – Step-By-Step Instructions
1. 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.
2. Grind your spices (except for the cutter phosphate) to a fine powder.
3. Add the spices to your meat and massage them in.
4. Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.
5. 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.
7. 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.
8. 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.
9. When the mass has a nice firm bond it is ready for filling.
10. 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.
11. Twist the end in tightly and knot it with a kitchen thread. My tip: Cut the kitchen yarn in advance.
12. 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 – 161 °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.
11. There it is, your Lyoner. Enjoy!
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?
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.