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Title: Cyril's Lyon Sausage
Categories: Beef, Pork, Herbs, Citrus
Yield: 20 Pounds

8 lb Beef
8 lb Lean pork
2 lb Fat back (skin removed)
2 lb Pork belly (non-smoked
- bacon)
8 tb Salt
4 ts InstaCure No. 1
4 ts Fine-ground black pepper
2 ts Nutmeg
2 ts Cardamon
2 ts Coriander
2 ts Lemon extract or ground
- lemon rind
2 ts Ground ginger
Water (as needed)

Beef and pork are fine-ground (1/4"), fat is coarse
ground (3/8"), preferably frozen. Combine all
ingredients and mix until well blended, then stuff into
24-26mm sheep casings and let dry overnight. Smoke (oak,
maple or hickory) and cook for 1 1/2 hours at 80ºF/27ºC.
Then gradually raise temperature to 160ºF/71ºC until
internal meat temperature reaches 152ºF/67ºC.

This sausage may be sliced and eaten as is, or it may be
linked or cut into six" lengths and grilled on a
barbecue grill and served hot dog style.

It was a big hit at our annual Russian church festival,
where we sold it for $3 per link.

Recipe from Cyril Reshetiloff

RECIPE FROM: http://blog.sausagemaker.com

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