Lyoner (German Bologna)
Lyoner is a classic German cooked sausage with a fine, smooth texture and mild flavor. It is smoked in a large artificial or natural casing and then poached. The pink color comes from curing with nitrite curing salt.
Ingredients(for 1 kg)
Instructions
Curing & Preparation
24 hoursCut meat into coarse pieces, mix with curing salt and spices, and cure covered for 24 hours at 2-4 °C.
Emulsifying
20 minutesEmulsify the cured meat very finely in the bowl cutter, gradually adding ice water. Core temperature of the mixture must not exceed 12 °C. The end result should be a shiny, firm emulsion.
Filling & Smoking
2-3 hoursFill the sausage mixture into artificial casings (caliber 60-80 mm) without air bubbles and tie off. Smoke in the smoker at 65-75 °C with beech and alder for approx. 2 hours until golden.
Poaching
45-60 minutesPoach the smoked Lyoner in a water bath at 75 °C until a core temperature of 72 °C is reached. Then shock in cold water and store cold.
Pro Tip
For an even texture, start emulsifying at low cutter speed and only process to a smooth emulsion at higher speed at the end.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.