As its name indicates, this sausage comes from Lyon. It is sometimes strewn with grains of pistachios. It is plunged into a saucepan of cold water with onion and olive oil for 20 minutes. During the cooking time potatoes are added and left to cook for a further 30 minutes. This authentic French regional dish is often served in bistros where the owner comes from Lyon.
These bistros of Lyon are called “bouchons”. They are real gastronomic restaurants. The dish can be served as a starter with slices of “saucisson” or as a main course (whole sausage served with potatoes).
