Lyoner Polish 250/G

212.50

Why are they called Lyoner Polish?
Lyoner or meat sausage is a scalded sausage without an insert. The recipe originally comes from the French city of Lyon – there it is called Cervelat.

EXTRA INFORMATION
Lyoner is eaten cold or hot. A typical dish is Cervelas Chaud à la Beaujolaise, coarse Lyon that in the furnace to shallots in red Beaujolais is braised. It is served with jacket potatoes or lentils.

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