Monday, December 14, 2015

Cyril's Lyon Sausage

An excellent recipe from Cyril Reshetiloff. Thank you, Cyril!

Ingredients per 20lbs:
8 lbs beef
8 lbs lean pork
2 lbs fat back (skin removed)
2 lbs pork belly (non-smoked bacon)
8 Tbsp salt
4 tsp InstaCure No. 1
4 tsp fine-ground black pepper
2 tsp nutmeg
2 tsp cardamon
2 tsp coriander
2 tsp lemon extract or ground lemon rind
2 tsp ground ginger
Water as needed

Beef and pork are fine-ground (1/4"), fat is coarse ground (3/8"), preferably frozen. Combine all ingredients and mix until well blended, then stuff into 24-26mm sheep casings and let dry overnight. Smoke (oak, maple or hickory) and cook for 1½ hours at 80˚F. Then gradually raise temperature to 160˚F until internal meat temperature reaches 152˚F.

This sausage may be sliced and eaten as is, or it may be linked or cut into six-inch lengths and grilled on a barbecue grill and served hot dog style. It was a big hit at our annual Russian church festival, where we sold it for $3 per link.


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