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This specialty is surely the most delicate of all Lyon charcuterie

visibility48941 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Blog of gourmets
This specialty is surely the most delicate of all Lyon charcuterie
This specialty is surely the most delicate of all Lyonnaise charcuteries: a tender and moist brioche comes to coat a magnificent Lyonnais cervelas with pistachio, offering a product of unequaled delicacy!
Now made of 100% pork meat, brains were once found in this sausage, which gave it its name cervelas.
The tender and moist brioche is traditionally prepared the day before. Being intended for a preparation salty, this dough contains little sugar, allowing a subtle balance between charcuterie and brioche.
Cut the brioche sausage into slices and brown it in a pan with a little butter, this is still the best way to eat it!

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