🎥 Homemade German Lyoner Sausage Recipe 🇩🇪🔥 | Meat, Spices & Big Machinery 💪🥩

Описание: Recipe for homemade sausage! Ready for a true German butcher’s adventure? 🧂🌭 Join Flo in his kitchen as he grinds, spices, stuffs, and simmers his way to Leona — one of Germany’s most beloved sausages! 🇩🇪❤️ With a mix of beef, pork, back fat, a touch of German beer 🍺, and a handful of spices, this savory sausage is the perfect addition to your Brotzeit, sausage salad 🥗, or just a hearty German sandwich with mustard and pickles 🥒.

Expect some heavy-duty meat grinding 🧊⚙️, temperature checks like a pro 🌡️, and a few sausage bloopers along the way (yes, some burst in the pot 😅). Whether you’re into homemade charcuterie or just craving a delicious German bite, this video’s for you!

Flo keeps it real, tasty, and 100% German-approved 🤙🇩🇪. Try making your own Lyoner at home and bring a little piece of Swabia to your kitchen! 🏡🍽️
#recipesausage #homemadesausage #germanrecipe #diysausage #germandish

🍽️ Don’t forget to check out Flo’s Jagdwurst and Wurstsalat videos for more sausage fun!

Ingredients & Recipe (US Measurements 🇺🇸 included!)

Meat Mix:
400 g lean beef (14 oz)
600 g lean pork (21 oz)
600 g pork back fat (21 oz)
400 g crushed ice (14 oz)
A good glug of German beer (approx. 100 ml / 3.4 fl oz)

Curing & Cutter Aids:
Curing salt (Nitritpökelsalz – use with care; adjust if using a different nitrite concentration!)
Cutter aids (optional, if available)

Spices (for 2.6 kg / ~5.7 lbs total meat mix):
2.5 g mace (about 1/2 tsp)
2.5 g cardamom (about 1/2 tsp)
5 g paprika powder (about 1 tsp)
4 g white pepper (about 3/4 tsp)
2.5 g ginger powder (about 1/2 tsp)

Instructions Summary:
Cut and grind meat, keeping fat and lean separate.
Process lean meat first with ice, curing salt, and cutter aids — emulsify until smooth.
Gradually add fat and more crushed ice.
Keep temperature between 10–12°C (50–54°F) to avoid emulsification issues.
Once creamy and smooth, add spices.
Stuff into sausage casings (avoid air pockets!) or mason jars.
Poach at 75°C (167°F) for 1.5 hours.
Let cool completely — overnight if needed!

Then slice it, layer it on fresh German bread 🥖 with butter, mustard, and pickles, and enjoy a perfect Brotzeit like Flo 🍺🇩🇪

Watch, cook, and taste Germany — one sausage at a time!
#LeonaSausage #GermanRecipes #FlosGermanKitchen #SausageLovers #HomemadeWurst 🧡🌭🍽️
Stuff I use:
(paid links)
My grill: https://amzn.to/3ZQT7Xp
✅ Nicer Dicer: https://amzn.to/4heuXMG
Ham maker https://amzn.to/46dlhwM
Kitchen Aid Artisan. The best! https://amzn.to/3VEwkMb
Börner German Vegetable Slicer (Mandoline): https://amzn.to/47SjjBU
Tea Bags for Spices: https://amzn.to/46rW6Fv
Braun Food Processor: https://amzn.to/3tx1Lfo
Kitchen Aid Blender Stick: https://amzn.to/3TsXjJR
Spaetzle Press: https://amzn.to/3RX2oZZ
Spaetzle Board: https://amzn.to/3QcwW91
Spaetzle Thing: https://amzn.to/46KYFDc
Pyrex Measuring Cups: https://amzn.to/405wXip
Infrared Cooking Thermometer: https://amzn.to/3ZSbFnW
Cooking Thermometer: https://amzn.to/46ohUTb
German Beer: https://amzn.to/46rKcwa
Händlmaier Bavarian Mustard: https://amzn.to/46tYH2n

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