Lyoner - German Fleischwurst With French Roots
In this article I’ll show you my Lyoner recipe and a Step-By-Step guide so you can make Fleischwurst confidence at home.
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Ingredients
- 20 % lean beef (200 g)
- 30 % pork shoulder (300 g)
- 30 % pork back fat (300 g)
- 20 % crushed ice / ice water (200 g)
- 16 1/2 g salt
- 2 1/2 g Cure #1
- 2 g white pepper
- 1 g sweet paprika
- 1/2 g cardamom
- 0,5 g mace
- 1/2 g ground ginger
- 0,5g coriander seeds
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
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