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

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

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 Want to support my channel? Want exclusive Content? Get your Membership on Patreon now!   / flosgermankitchen