Traditional Lyonnais Cooking Sausages for Foodservice Professionals

Emblematic of the Lyonnaise region, the Lyon sausage with a generous hash has a firm but nevertheless melting texture in the mouth. Embossed in natural casing, its aromas are multiplied by a slow steaming that also gives it a beautiful pink hue. This Lyonnais sausage is classically accompanied by potatoes and a red wine sauce. It also brings its full flavor to your brioche sausages.

This cooked sausage, topped with crunchy pistachios, is the emblematic speciality of Lyon's gastronomy, a real invitation to indulge! For perfect doneness, cook these sausages for 35 minutes in a pan of simmering water, without pricking them. They are traditionally served with boiled potatoes or a Randy lentil salad. These cooking sausages are also ideal for barbecuing or grilling. You can use them to prepare sausage and cauliflower kebabs a la plancha, accompanied by a chimichurri sauce. For an original recipe, try it as a piperade, or with red wine in a papillote on the barbecue or a la plancha. For a refined starter, opt for a brioche with real cooked Lyon sausage. On the bistro side, there's nothing like a celery remoulade with Dijon mustard and pickled red onions. You could also try grilled leeks, cooked Lyon sausage, ravigote sauce...

The elegance of the Lyon region: coarsely minced, with pistachios and stuffed into natural casings A must-try from Lyon's fine charcuterie tradition, this pistachio-flavoured Lyon cooking sausage is produced by La Bresse charcuterie in Servas. Made from 100% French pork (102 g of meat per 100 g of finished product) in accordance with the rules of Savoir-Faire Charcutier Français, it stands out for the inclusion of 3% whole pistachios, which add a crunchy texture and a refined appearance when sliced. Carefully seasoned and flavoured with white wine and port, it is stuffed into natural beef casings and then slowly cured to allow its flavours to develop. An exceptional product selected for chefs, Lyon bouchons and caterers. Professional use, preparation and storage: ► Culinary uses and presentation: Poached and then served warm in slices, its cross-section dotted with green pistachios offers a superb visual contrast on the plate. It pairs perfectly with Lyon specialities such as saucisson brioché, flaky brioches, gratin dauphinois, or simply served with warm potatoes dressed in oil and green Puy lentils. As for wine, it pairs perfectly with a supple red from Beaujolais (Morgon, Fleurie) or a dry white from the Rhône Valley (Saint-Joseph, Crozes-Hermitage). ► Cooking and management benefits: Individual 350 g pieces ensuring even cooking, perfect control over portion costs and impeccable texture when sliced, selected by Le Delas. ► Preparation advice: Immerse in gently simmering water without piercing the casing and cook for 35 minutes. Serve thoroughly cooked. ► Size and packaging: Vacuum-packed piece, 350 g net. Packaged in boxes of 9 pieces. ► Storage and shelf life: Store in the fridge at between 0 °C and +4 °C. Consume promptly after opening.

The Lyon charcuterie tradition: coarsely minced, stuffed into natural casings and slowly cured An essential speciality of Lyon's gastronomy, this Lyon cooking sausage is produced by La Bresse charcuterie in Servas. Made from 100% French pork (102 g of meat per 100 g of finished product) in accordance with the principles of French charcuterie expertise, it is characterised by a traditional coarse mince and a refined seasoning enhanced with white wine and port. Stuffed into natural beef casings, it is slowly cured to develop an optimal colour and intense, harmonious flavours. A true classic of Lyon cuisine, selected for restaurateurs and caterers. Professional uses, preparation and storage: ► Culinary uses and presentation: Poached and then served hot in generous slices, it pairs perfectly with steamed potatoes drizzled with oil, green Puy lentils or a Lyonnaise salad. It is also the star ingredient in the famous brioche-wrapped sausage, sausages in pastry crust or regional puff pastry brioches. For food and wine pairings, it goes perfectly with a supple red wine from Beaujolais (Morgon, Fleurie) or a dry white wine from the region (white Saint-Joseph, Mâcon-Villages). ► Benefits for cooking and stock management: Its individual 350 g portion ensures even cooking, easy storage and precise control over the cost per portion, selected by Le Delas. ► Preparation advice: Immerse in gently simmering water without piercing the casing and cook for 35 minutes. Should be eaten thoroughly cooked. ► Size and packaging: Vacuum-sealed piece, 350 g net. Packaged in boxes of 9 pieces. ► Storage and keeping: Store between 0 °C and +4 °C. Consume promptly after opening.

This cooking sausage is the emblematic speciality of Lyon's gastronomy, a real invitation to indulge! For perfect cooking, cook these sausages for 35 minutes in a pan of simmering water, without pricking them. They are traditionally served with boiled potatoes or a Randy lentil salad. These cooking sausages are also ideal for barbecuing or grilling. You can use them to prepare sausage and cauliflower kebabs a la plancha, accompanied by a chimichurri sauce. For an original recipe, try it as a piperade, or with red wine in a papillote on the barbecue or a la plancha. For a refined starter, opt for a brioche with real cooked Lyon sausage. On the bistro side, there's nothing like a celery remoulade with Dijon mustard and pickled red onions. You could also try grilled leeks, cooked Lyon sausage, ravigote sauce...