Authentic Saucisson de Lyon: A Homemade French Delicacy

Ingredients

2.5 kg of pork shoulder
500 g of pork belly
50 g of curing salt
10 g of sugar
5 g of black pepper
2 g of nutmeg
1 g of clove
50 g of garlic
75 ml of red wine
Natural hog casings

Steps and instructions

Start by cutting the pork shoulder and pork belly into chunks that can fit into your grinder.
Place the chunks in a large bowl and mix in the curing salt, sugar, black pepper, nutmeg, and clove. Make sure all the meat is evenly coated with the seasoning.
Place the seasoned meat in the refrigerator and let it cure for about 48 hours.
After the curing period, add the garlic and red wine to the meat and mix well.
Grind the meat mixture using the coarse plate of your grinder.
Once the meat is ground, stuff it into the natural hog casings. Be careful not to overstuff the casings.
Tie off the ends of the casings and prick any visible air bubbles with a pin.
Hang the sausages in a cool, dry place for about 2 to 3 weeks to dry. The drying time will depend on the thickness of the sausages and the conditions of your drying room.
Once the sausages are fully dried, they can be sliced and enjoyed. Store any uneaten sausages in the refrigerator.

Tools for making

Grinder - A meat grinder is needed to grind the pork shoulder and pork belly.
Curing salt - This special salt is used to cure the meat and give it flavor.
Mixing bowl - A large bowl is needed to mix the meat with the seasoning.
Meat mixer - Optional, but helpful for mixing the meat and seasoning thoroughly.
Sausage stuffer - This tool is used to stuff the ground meat mixture into the hog casings.
Natural hog casings - These casings are used to encase the sausages.
Pin - A pin is used to prick any air bubbles that may have formed in the sausages.
Sausage hanger - A hanger or rack is needed to hang the sausages for drying.
Knife - A sharp knife is needed for cutting the pork into chunks and slicing the sausages.
Refrigerator - A refrigerator is needed to cure the meat and store any uneaten sausages.

Recipe variations

Try adding different spices or herbs to the seasoning mixture, such as thyme, rosemary, or paprika, to give the saucisson a unique flavor.
Experiment with different types of wine, such as white wine or rosé, instead of red wine for a different flavor profile.
If you prefer a leaner saucisson, you can use lean cuts of pork such as pork loin or tenderloin instead of pork shoulder and belly.
For a spicier version, add a pinch or two of chili flakes or cayenne pepper to the seasoning mixture.
Consider using different types of casings, such as collagen casings or sheep casings, if you prefer a different texture.
If you want a milder flavor, reduce the amount of garlic or omit it altogether.
If you're vegetarian or looking for a meat-free option, you can try making a seitan-based saucisson, using vital wheat gluten and other plant-based ingredients.
For a gluten-free option, you can replace the curing salt with a gluten-free alternative and ensure that all other ingredients are gluten-free.

Recipe overview

This recipe is for Saucisson de Lyon, a traditional French sausage originating from the city of Lyon. This sausage is known for its robust flavor, brought out by a combination of pork shoulder and belly, and a blend of spices such as black pepper, nutmeg, and clove. The key to this recipe lies in the curing and drying process, which gives the sausage its unique texture and taste. Expect to spend a significant amount of time on preparation and curing, but the result is a delicious, homemade sausage that can be enjoyed on its own or built into a variety of dishes.

Common questions

Can I use a different type of meat for this recipe?
While pork shoulder and pork belly are traditionally used for Saucisson de Lyon, you can experiment with other cuts of pork or even try a combination of different meats. However, keep in mind that the texture and flavor may vary.
How long should I let the meat cure?
The meat should be allowed to cure in the refrigerator for about 48 hours. This helps to enhance the flavor and preserve the sausages.
Can I use pre-mixed seasoning instead of individual spices?
Yes, you can use pre-mixed seasoning if you prefer. However, adjusting the flavor according to your taste may be more challenging compared to using individual spices.
Can I substitute the natural hog casings with synthetic casings?
While natural hog casings are traditional for Saucisson de Lyon, you can use synthetic casings if you prefer. Keep in mind that the texture and appearance of the sausages may be slightly different.
How do I know when the sausages are fully dried?
The drying time will vary depending on the thickness of the sausages and the conditions of your drying room. Typically, saucisson is ready when it has lost around 30-35% of its initial weight and has a firm texture.

Serving dishes and utensils

Cutting board - A sturdy cutting board to prep the meat and ingredients.
Chef's knife - A sharp knife for cutting the pork shoulder and pork belly.
Grinder - A meat grinder to grind the meat mixture.
Mixing bowl - A large bowl to mix the seasoning and cure the meat.
Sausage stuffer - A sausage stuffer to fill the meat mixture into casings.
Hog casings - Natural casings for stuffing the sausages.
Pin - A pin to prick any air bubbles in the sausages before drying.
Cooling rack or hooks - A cooling rack or hooks to hang the sausages for drying.
Refrigerator - A refrigerator for storing the cured sausages.

Origin stories

Saucisson de Lyon has a rich history that can be traced back to the Roman times when Lyon was known as Lugdunum and was the capital of Gaul. This city, nestled between the Rhône and Saône rivers, has been a hub of gastronomy for centuries thanks to its strategic location along ancient trade routes. The Saucisson de Lyon, a star among the city's charcuterie delights, is a reflection of this gastronomic heritage. Traditionally, it was made during the winter months, when the cold temperatures allowed for the meat to be ground and cased without risk of spoilage. The practice of curing and drying the sausages also ensured they could be stored and enjoyed throughout the year, a testament to the ingenuity of our ancestors. Nowadays, this succulent sausage continues to be a beloved staple in Lyon, often enjoyed with a glass of Côtes du Rhône, a testament to Lyon's status as the gastronomic capital of France.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.