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Jane Grigson wrote:Saucisson de Lyon

There is not a great deal of difference between the large sausages of Lyons, Arles, Lorraine and Burgundy. Some-times beef is added to the pork, or a glass of liqueur; some-times the fat is cut in strips, sometimes minced; but the method is the same, and after a maturing period the various types are all eaten raw, in thin slices, with bread, as an hors d'oeuvre or snack.

2 lb. leg of pork, weighed without bone or fat
� lb. hard back fat (green bacon fat would do)
� teaspoon each of white peppercorns, ground white pepper, quatre-epices or spices
1 rounded tablespoon salt
3 teaspoons granulated sugar
Pinch saltpetre (MY NOTE: For 2 lb leg of pork use 0.43 gm Saltpetre)

In this saucisson the fat is cut into nice little strips, and amalgamated with the finely minced and pounded lean pork, well seasoned and mixed. If you have an electric beater, it takes the hard work out of stirring the lean meat and spices, etc., together.
See that the fat is well distributed, but take care it isn't reduced to a hash like the lean pork.
Stuff the filling well down into the large beef intestine, tying it into 18 inch lengths. Leave in a cool, airy place, hanging from a hook, for four to six months. The temperature should be a steady 60�F. or a little under � no damp, or direct sunlight � for the first three to six days.
After three or four days, take the sausages down and tie them up firmly, so that they keep straight as they mature. Before you start, push the filling of each sausage tightly together from its two ends. Put four lines of string the length of the sausage, then wind the string round and round. Don't cut it into lots of separate bands of string, because you need to pull it up tighter during the long maturing time.
Now put the saucissons away in a dry, well-aired larder, hanging from a hook so that they have a good circulation of air all round them, and forget they are there � apart, of course, from an occasional re-stringing. If you are too impatient and try to eat the sausages too soon, they will taste horrible; so leave them for six months.