Boudin Lyonnais

Boudin Lyonnais, a classic sausage from the gastronomic capital of France, Lyon, is a celebrated delicacy known for its rich flavor and unique preparation. Steeped in culinary tradition, its origins can be traced back to the hearty meals prepared for workers in the bistros of Lyon, known as bouchons. This dish exemplifies the use of simple, locally sourced ingredients like pork and spices, brought together to create a complex and comforting flavor profile.

Ingredients

• Pork - 500g of minced pork shoulder
• Butter - 100g, unsalted
• Cream - 200ml heavy cream
• Eggs - 2 large eggs
• Nutmeg - 1/2 teaspoon, freshly grated
• Black pepper - 1/2 teaspoon, freshly ground
• Onions - 2 medium-sized, finely chopped
• Salt - to taste
• Sausage casings - enough for 500g of filling

Preparation

Begin by preparing the pork. Ideally, you should use pork from the shoulder for its marbling, which ensures moistness and flavor. Mince the pork finely. In a large bowl, mix the minced pork, cream, and eggs until you obtain a smooth, homogenous mixture. Stir in the nutmeg, black pepper, and salt according to your taste preferences.

In a large skillet over medium heat, melt the butter and sauté the onions until they are translucent and slightly caramelized. This usually takes about 5-7 minutes; check with a cooking timer to ensure precision. Once ready, incorporate the sautéed onions into the pork mixture, ensuring that they are evenly distributed.

Filling the Sausage Casings

After soaking the sausage casings in warm water to remove excess salt, slide them onto the nozzle of a sausage filler. Carefully feed the pork mixture into the hopper and through the casings, ensuring that the sausages are packed tightly, but not overly full, to avoid bursting during cooking. Once filled, twist the sausages to your desired length, tying off the ends with kitchen twine.

Cooking

Bring a large pot of water to a simmer—avoid boiling, as this could burst the sausages. Gently immerse the filled sausages in the water and cook for about 20 to 25 minutes. Use a cooking timer to track the time for best results. Once cooked, they will have a firm texture with the juices sealed within.

Serving Suggestions

Boudin Lyonnais is traditionally served with a side of French fries or sautéed vegetables, which complement the rich and savory flavors of the sausage. For an authentic touch, pair it with a selection of Lyonnais wines or a local Beaujolais. This dish is perfect for family gatherings or an exploration into French culinary culture. Enjoy your homemade Boudin Lyonnais!