Rosette de Lyon

Rosette de Lyon, a French dry sausage is the best acclaimed of Lyon’s sausages. This commonly broiled sausage is fabricated from angular pork, adamantine fat, garlic, wine and spices.

Lean pork (shoulder)700 g1.54 lb
Pork aback fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #25.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, minced10 g3 cloves
Nutmeg1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
White wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
  1. Grind meat through 5/16” (8 mm) plate.
  2. Using a aciculate knife cut partially arctic aback fat into 5/16” (8 mm) cubes. Dilute ability in 1 tablespoon of de-chlorinated baptize 3o account afore mixing.
  3. Mix arena angular meat with alkali and cure #2 until sticky.
  4. Add fat cubes, ability and spices and mix all together.
  5. Stuff durably into 50 mm hog or beef middles.Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Dry at 16 → 12º C (60-54º F), 85 → 80% clamminess for 45 days. The sausage is broiled until about 30% in weight is lost. The sausage should advance a white cast which is accepted and desired.
  7. Store sausages at 10-12º C (50-53º F),
Rosetta de Lyon is blimp into 50-55 mm hog middles, however, if blimp into pig’s arrest or beef middles (> 65 mm), the name of the sausage changes to “Jésus de Lyon.” A beyond bore sausage will charge 70 canicule or added of the dehydration time. The breadth of the sausage is about 20” (50 cm).

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