Smoked Cooked Sausage (Lyoner Style)
This smoked cooked sausage in the Lyoner style is a fine, emulsified scalded sausage with a tender texture and mild smoke aroma. It is made from finely emulsified pork and gently smoked after scalding. The result is a juicy slicing and frying sausage with a golden smoked casing.
Ingredients(for 1 kg)
Instructions
Emulsifying
20 minutesMince the lean pork cold through a fine plate (3 mm). Emulsify finely in a bowl cutter, gradually adding ice water. Work in curing salt and spices. Add the pork belly and continue cutting. The sausage mixture temperature must not exceed 12 °C.
Stuffing
15 minutesFill the mixture into artificial casing (60-80 mm) or beef rounds without air bubbles and tie the ends tightly. Allow the sausages to rest in the refrigerator for 1-2 hours.
Scalding
45-60 minutesScald the sausages in stages: 10 minutes at 55 °C, then 10 minutes at 65 °C, then finish at 75 °C until a core temperature of 72 °C is reached. Shock with ice water and air-dry for 1 hour.
Cold smoking
2-3 hoursSmoke the dried sausages at 60-75 °C with beech wood dust or chips until an even golden-yellow to light-brown color develops. Allow the sausage to cool completely before slicing.
Pro Tip
The sausage mixture must stay below 12 °C during the emulsification process – ice water and pre-chilled bowls are essential. A meat thermometer is indispensable during scalding to achieve an exact core temperature of 72 °C.
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