Lyoner is one of the typical German meat sausages, produced as a boiled sausage. Besides Wiener and Bockwurst, Lyoner (usually as a sausage ring) is very popular. In the Saarland, it belongs to the traditional specialities as “Saarländische Lyoner”. It is eaten hot or cold or made into a dish like sausage salad or meat sausage pan.
The name is said to be named after the French city of Lyon, but this cannot be clearly proven.
This sausage consists of cured pork, beef, back fat and spices.
Brühwurst: The firm structure of the sausage is obtained by treating the raw meat with ice and subsequent heat treatment by scalding.
The sausage is eaten warmed up in the water bath with potatoes or dark bread or e.g. cut into small pieces as a pan dish or sausage salad.
Recipe Lyon pan
Ingredients & Shopping list
- 1 ring Lyon sausage
- 150 g mushrooms
- 2 onions
- 1 clove garlic
- 1 large leek
- 2 tbsp oil
- 1 can peeled tomatoes (400g)
- 5 tbsp tomato paste
- 125 ml meat broth
- salt, pepper
- basil, majoram
- paprika powder
- 2 tbsp cream
- Peel the lyonnaise and cut into slices.
- Clean the mushrooms, clean them and cut them into thin slices.
- Peel and chop the onions and garlic.
- Clean the leek, wash and cut into rings.
- Heat the olive oil in a pan and fry the Lyon slices in it. Add onions, garlic and leek and cook for approx. 5 min. …and stew with it.
- Stir in the canned tomatoes and tomato paste and add the meat stock. Stir in the spices and herbs and cook for approx. 15 min. simmer at low temperature.
- Fold in the mushrooms and cook for another 10 min. simmer.
- Season again. Finish with cream.
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