Entree: France – Lyonnais – Saucisson de Lyon (Coarse traditional Lyonnaise pork sausage, typically poached and served sliced)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 3 hrs

Total 4 hrs 20 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, coarsely ground
- 8 oz (227 g) pork back fat, chilled and diced
- 4 cloves (approx. 12 g) garlic, minced
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (30 ml) kosher salt
- 1 tsp (5 g) pink curing salt (optional, for color and safety when aging)
- 1 tbsp (15 ml) cracked black pepper
- 1 tsp (2 g) ground nutmeg
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) fresh parsley, finely chopped
- 2 tbsp (30 ml) ice water
- Natural hog casings, soaked and rinsed
- Kitchen twine for tying

Instructions

1. Chill the pork shoulder and back fat thoroughly; cut into 1-inch pieces and pass through a coarse grinder plate. Keep meat cold throughout.
2. In a large bowl combine ground pork and fat with minced garlic, white wine, salt, curing salt if using, cracked black pepper, nutmeg, coriander, parsley, and ice water. Mix by hand until the mixture is sticky and well combined, about 2–3 minutes.
3. Rinse and fit natural hog casings on a sausage stuffer. Stuff the mixture into casings, taking care to avoid large air pockets; twist into links about 6–8 inches long and tie ends with kitchen twine.
4. Prick any remaining air bubbles with a sterile needle and refrigerate the sausages uncovered for 2–4 hours to dry slightly and let flavors meld.
5. To cook, bring a large pot of water to a gentle simmer (not boiling), about 170–180°F (77–82°C). Add sausages and poach gently until internal temperature reaches 160°F (71°C), about 30–40 minutes depending on thickness.
6. Remove sausages and plunge into an ice bath for 5 minutes if you prefer to slice cold, or let rest 10 minutes and slice warm. Serve sliced with mustard, crusty bread, or as part of a Lyonnais platter.