Subj : St. Cyril 15
To   : All
From : Dave Drum
Date : Wed Mar 17 2021 17:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hey, it's bread with stuff on it, so it's a sandwich.
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