Lyoner Polish 250/G
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.
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.