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Saucisson à cuire

Sausages for cooking

Saucisson à Cuire

Sausages for cooking

Contents

  • 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

Production

  • 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.