Meats and Sausages
Rosette de Lyon
Rosette de Lyon, a French dry sausage is the most famous of Lyon’s sausages. This traditionally dried sausage is made from lean pork, hard fat, garlic, wine and spices. In general, Rosette sausages derive their name from the casing they are stuffed in: the last part of the digestive tract of the pig is called “rosette” in French (pork bung in English). .
| Meats | Metric | US |
|---|---|---|
| Lean pork (shoulder) | 700 g | 1.54 lb |
| Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 5.0 g | 1 tsp |
| Dextrose | 3.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Garlic, minced | 10 g | 3 cloves |
| Nutmeg | 1.0 g | 1/2 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Red wine | 15 ml | 1 Tbsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind meat through 5/16” (8 mm) plate.
- Using a sharp knife cut partially frozen back fat into 5/16” (8 mm) cubes.
- Dilute culture in 1 tablespoon of de-chlorinated water 30 minutes before mixing.
- Mix ground lean meat with salt and cure #2 until sticky.
- Add fat cubes, culture and spices and mix all together.
- Stuff firmly into 50 mm pork bung.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 45 days. The sausage is dried until around 30% in weight is lost. The sausage should develop a white mold which is expected and desired.
- Store sausages at 10-12º C (50-53º F), <75% humidity.
Notes
Rosette de Lyon must be stuffed into natural casings.
