Sausages for cooking
- Lyonnais sausages, prepared from lean pork with fat, should be simmered
- Ground at 6mm to obtain a medium coarse grain
- Sold individually, can also be steamed
- The sausage is pressed into a natural casing according to type-Rosette; the lining of a pig's stomach or beef intestine
- The dry cured sausage, has a stout shape, weighs 400-600gm on average with a length of 25 to 30 cm and diameter of 5 to 6 cm.
- The casing is tied at both ends
- The initial color of the sausage, and after slicing, is generally pink
Preparation and serving suggestions
- A simple and delicious recipe:
Simmer your sausage for 20 to 25 minutes and serve hot or cold with a salad or boiled potatoes.
- As an appetizer :
Simmer your sausage for 20 to 25 minutes; cut it into slices of around 1.5 cm. Cover them with grated cheese and then place them under the grill for a few minutes. Eaten with cocktail sticks, they are perfect as an appetizer!
- Tapas style, as mini rolls
Simmer your sausage for 20 to 25 minutes. Cut it into large slices around 5 cm. Soak the slices in a mixture of egg yolk, mustard, balsamic vinegar and oil and then roll in a mixture of half bread crumbs and half brioche crumbs. Bake for 6 to 8 minutes in a moderate oven.
- Beaujolais style:
Simmer your sausage in 75 cl of red wine for 25 minutes.