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Hi,
Do we have a recipe for the above slicing sausage. It is available in Australia in Deli's but no recipes.
The sausage I remember from the old country is a large slicing sausage with actual red paprikas granules all through it, casing diameter size about 90-100mm
Regards,
Jan.
Brisbane.

Hi Jan,
I have made this product before. Just from memory we used to use a vienna sausage type mix (mainly if not all pork). To which we would add either dried kibbled capsicum (mixture of red and green) or we would use pickled paprikas cut into thin stirfry style strips. These would be filled into large printed or plain fiberous casings which were then cooked in either the copper or smokeoven (no smoke on)
I hope this helps if you need more information, let me know and I will try to find you a recipe.
Damo

Hi Damo,
Thanks Mate.
I like to use Capsicum granules instead of flakes but the first is not always available when I need them.
The vienna type sausage you mention is that similar to the basic frankfurter recipe, only in a bigger casing.
Regards,
Jan.
Brisbane.

Jan are you looking for a lyoner recipe in general or one specifically for the pepper-lyoner?

Hi Jan,
I dont see why you coudnt use a frankfurt recipe. I have found that for a sausage such as this there is no concrete recipe a lot of it comes down to personal likes.
Nice chatting with a fellow Aussie.
Damo

Hi Dan,
I really don't know the spice ingredients on this large sausage I've seen with paprika bits in it so anything will be considered.
My opinion was that a good frankfurter receipe would be OK with plenty of these capsicum granules.
Mind you, I am only experimenting at the moment and no doubt there will be many changes before I am satisfied.
One thing very important to me: I know all the ingredients.
I am trying to make a slicing sausage that knocks the socks of anybody that tries it.
Regards,
Jan.

Jan, this might be of help ??

LYONER
Date & Start time: ______________________________ Size: 35Kg Batch #__________

Made By: __________________________

Meat Block:
75% Boneless picnic 23kg Supplier: ________________________ Date: __________
25% Belly Trim 7kg Supplier: ________________________ Date: __________

_________ - All equipment to be used is clean – sanitised - and hands washed
_________ - Meat temperature Degrees C
_________ - All meat cut up and checked for bone – foreign objects – glands etc. @ 4 dg
_________ - Grind picnic, beef with the fine plate once and place in the cutter
_________ - Grind jowls with fine plate and keep separate

Salt Block: per kg of meat
_________ 22 gm curing salt Supplier: ______________________ Batch#__________

__________ 140 gm Adamant Supplier: ______________________ Batch#__________

Spice Block: per kg of meat
__________ 2.5 gm white pepper Supplier: ______________________ Batch#__________
__________ 1 gm sugar Supplier: ______________________ Batch#__________
__________ 1.33 gm nutmeg Supplier: ______________________ Batch#__________
__________ .66 gm cardamom Supplier: ______________________ Batch#__________
__________ ¾ tablespoon cinnamon Supplier: ______________________ Batch#__________

Emulsion Procedures: Start time: _____________
________- Grind the picnic with the fine plate and place in the bowl cutter
________- Grind the belly trim with the fine plate and keep in separate tub
________- Start the cutter at a slow speed and add the curing salt and the adamant
________- Add 5 kg of ice while the cutter is running slow
________- Turn the cutter up to high speed and run until meat is sticky
________- Stop the cutter and open the lid, clean inside
________- Close lid and start cutter on slow speed and add spices
________- Run on high speed for about 2 minutes
________- Stop the cutter and open the lid, clean inside
________- Add the 7 kg belly trim evenly around the bowl
________- Start the cutter at a slow speed and add 2 kg of ice for moisture and temperature reduction
________- Run cutter on high until the temperature of the meat is 10 – 12 degrees C
________- Turn the cutter to the slow speed to remove the air
End time: _____________

Stuffing Procedures: Start time: ____________
________- Pack into stuffer excluding as much air as possible
________- Stuff into pre-soaked [15] 75 mm/60 cm orange waterproof casings
End time: _____________


Cooking and Cooling Procedures Start time: ____________
________- Cook the sausage in 175 degrees F water for 1 hour and 15 minutes with an internal temperature of no less than 68 degrees C If internal temperature is not at 68 degrees C leave in water until internal temperature is reached
________- Once the sausage has finished cooking place in cold water for at least 30 minutes
________- After product is cooled give hot shower and hang to dry
________- Once the product is dry transfer into 4 degrees C
End time: _____________

Packaging Procedures: Start time: _____________
________- When cool to 4 degrees C cut in half and Vac Pack or hang
________- Packages are labelled with name and nutrition and the packed on date
________- Sausages are stored at 4 degrees C
End time: _____________


Signature: ........................................................... Date: ..................................

Here's a recipe I've been wanting to try but haven't gotten around to it yet. One thing that bothers me about it is the amount of spice seems low, only about .33%. but looking at Brican's recipe his is also low I've never tasted lyoner before, is it a lightly spiced product?

LYONER / Fine ham sausage
(Raw-cooked sausage type, finely chopped batter)

INGREDIENTS

Raw materials:
40.00% Pork meat trimmings, lean
15.00% Beef meat trimmings, lean
22.50% Fatty pork tissues
22.50% Ice (potable water)

Extenders:

Additives:
(per kg raw materials)

2.2 0g Cure #1
3.00 g Phosphate (pH >7.3)
0.30 g Ascorbic acid

Seasonings:
(per kg raw materials)
15.8g Salt
2.00 g White pepper, ground
0.50 g Nutmeg, ground
0.50 g Mace, ground
0.30 g Cardamom, ground

PROCESSING

DanMcG wrote:Here's a recipe I've been wanting to try but haven't gotten around to it yet. One thing that bothers me about it is the amount of spice seems low, only about .33%. but looking at Brican's recipe his is also low

If we take a look at the spice blocks side by side (well one above one another ) we do see that the one you have posted is on the low side for spice content (nothing wrong with that at all)

Spice Block: per kg of meat
2.5 gm white pepper
1 gm sugar
1.33 gm nutmeg
.66 gm cardamom
¾ tablespoon cinnamon

<--------------------------->

2.00 g White pepper, ground
0.50 g Nutmeg, ground
0.50 g Mace, ground
0.30 g Cardamom, ground

between the two; the spice recipe that I posted is has a little more umph flavour wise.

Cardamom is a strong spice so go easy on it as it tends to overpower things, cinnamon is a background spice/flavour and if you did not know it was in the spice mix it would/will leave you wondering as to what that background

I've never tasted lyoner before, is it a lightly spiced product?

Yes; light and delicate. Done right you can eat until full and then go back for more

BriCan and DanMcG,
Thank you both for the recipes. I can see lots of small trial batches coming up in future, just to suit my strained taste buds.

As it so happens and without my knowledge, my wife actually bought a 1kg bag of Wiberg Continental Frankfurt mix (no MSG)
What has me scratching my head is that on the label it list:
Dosage: 2 gram.kg finished product.
Ingredients:Dextrose,spices,natural flavours,glucose,maltodextrin,dehydrated vegetable, natural colour and antioxidant.
2 gram of this mix per kg of meat has me thinking like you Dan.
No doubt Robert will come up with a solution as he always does with all the additions needed such as Cure #1, potato starch, etc etc.
Best Regards,
Jan.
Brisbane.

only 2g/kg, Wow that's not much. Have you ever had it before?

Hi Dan,
Now you see that you have nothing to worry about. We'll both wait and hear some expert advise from BriCan.
I am of the opinion that it needs a lot of other ingredients to actually make these continental frankfurts.
At least I am on the right track, Wiberg is about the biggest maker of meat/sausage ingredients in Western Europe.
All the ingredients are natural so what stops me from using a double dose.
Regards,
Jan.

crustyo44 wrote:BriCan and DanMcG,
Thank you both for the recipes. I can see lots of small trial batches coming up in future, just to suit my strained taste buds.

You have to stop drinking them Fosters

As it so happens and without my knowledge, my wife actually bought a 1kg bag of Wiberg Continental Frankfurt mix (no MSG)

Don't you love it; they say one thing and automatically do the opposite

What has me scratching my head is that on the label it list:
Dosage: 2 gram.kg finished product.
Ingredients:Dextrose,spices,natural flavours,glucose,maltodextrin,dehydrated vegetable, natural colour and antioxidant.
2 gram of this mix per kg of meat has me thinking like you Dan.
No doubt Robert will come up with a solution as he always does with all the additions needed such as Cure #1, potato starch, etc etc.

I will call the company tomorrow (it's 11 pm now; yes Wheels, I spent the day with the family which is why the late shift )

crustyo44 wrote:Hi Dan,
Now you see that you have nothing to worry about. We'll both wait and hear some expert advise from BriCan.

I am of the opinion that it needs a lot of other ingredients to actually make these continental frankfurts.

It's called ----- meat
IMHO stick with European Wieners (recipe ??)

At least I am on the right track, Wiberg is about the biggest maker of meat/sausage ingredients in Western Europe.

Right track for spices they (I have found) are second to none but as for blends they are sure lacking in that department. I picked up a Kg packet of Nuremberg Bratwurst spice ---- took one smell and into the garbage it went.

Best people for blends are hermann laue spice's I get then via this company http://www.helacanada.ca always trust an old German sausage maker to source out the best spice

A little off topic but I was wondering, a sausage tastes spicier warm then when eaten cold. does anyone increase the percent of spices in a recipe knowing that it will be a lunchmeat and not a sausage? So The lyoner I posted at 0.33% might make a great sausage but for a lunch meat would .66% or 1% be better?