Lyon cooking sausage

saucisson de Lyon à cuire

What it is

Lyon poaches this one instead of drying it: raw, finely ground pork set with pistachios and, in the grander version, black truffle, simmered slowly in stock. The bouchons serve it two ways and no others — warm on potato salad dressed while the potatoes still steam, or baked whole in brioche dough.

In the kitchen

Poach it at a bare shiver, around 80 °C, for 40 minutes. A rolling boil splits the casing and sends the fat into the water, and pricking it does the same thing on purpose.

Goes with

Potato Pistachio Black truffle Dijon mustard Parsley Grey shallot

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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