A staple of Lyon’s gastronomy, this fresh sausage is made with pork from the Auvergne – Rhône-Alpes region, mixed with a rigorously selected seasoning. It is then stuffed into a natural beef casing before being steamed to bring out the moisture.
Immerse your sausage in cold water after removing its packaging (but not the casing). Bring the water to a simmer, without piercing the casing, cook for 40 minutes: the sausage will kindly rise to the surface to let you know it’s cooked. Enjoy with lentils or boiled potato and salted butter. Divine!
How to eat?
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