sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
that is among the specialties of
Lyonnaise cuisine
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of LyonKindersley, Dorling (2011)''Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them'' Penguin. p. 49. and historical ...
.
The sausage contains finely minced pork and either
truffle
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziz ...
s or
pistachio
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.
''Pistacia vera'' is often confused with other sp ...
s. Sold uncooked, the sausage has to boiled before it is eaten.
Summary
There are many varieties of Lyon sausages that have come of age with recipes handed down by the ancestors of the pork butchers from the city of
Gauls
The Gauls ( la, Galli; grc, Γαλάται, ''Galátai'') were a group of Celtic peoples of mainland Europe in the Iron Age and the Roman period (roughly 5th century BC to 5th century AD). Their homeland was known as Gaul (''Gallia''). They s ...
. Among these, some are dry ones too, small and large, called the Rosette or Jesus.
The indigenous sausages from Lyon are, however, made to be cooked. One of the sausages, the Cervelas, are produced short and broad with prime pork stuffing with either pistachios or truffles. It derived its name from brains, since it was initially made from pork brains. On the other hand, the
Sabodet Sabodet, coudenat, or coudenou is a large sausage made from pig's head in Lyonnaise cuisine. Besides the head, it includes tongue, fatty pork, and beef. It is served warm, cut into thick slices. The name derives from the sausage's original shape, li ...
, with its coarser texture, comes from
Isère
Isère ( , ; frp, Isera; oc, Isèra, ) is a landlocked department in the southeastern French region of Auvergne-Rhône-Alpes. Named after the river Isère, it had a population of 1,271,166 in 2019.
See also
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Cervelat
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally.
The sausages are spelled ''cervelas'' in ...
*
Lyonnaise cuisine
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of LyonKindersley, Dorling (2011)''Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them'' Penguin. p. 49. and historical ...