Lyonnaise Wild Boar Sausage au Beaujolais

Lyon sausage, the flagship, pioneer and essential product of the famous Lyon gastronomy. Made in close collaboration with the Bobosse house , our Lyon sausage of wild boar with Beaujolais combines delicious game meat with the traditional recipe of cooked sausage. Venandi therefore offers you a rustic and elegant journey through the vast French forests and the historic bouchons lyonnais .

A traditional recipe with an authentic taste
This Lyonnais sausage of wild boar with Beaujolais is the result of ancestral know-how from Maison Bobosse and healthy, quality game meat supplied by Venandi. We prepare our cooked dish as follows: The wild boar meat , rich in flavors, is finely chopped and mixed with a little pork before being transformed into sausage. Once ready, it is simmered for several hours in a tasty Beaujolais wine , accompanied by onions, leeks, mushrooms, bacon and a few spices. Everything is then served in a glass jar before being sterilized.

A taste journey to the heart of the Lyon region
The encounter between wild boar meat and Beaujolais, the region's famous wine, makes this sausage to cook a real explosion of flavors. This exceptional product is distinguished by its robust and authentic taste, reminiscent of the simple and gourmet pleasures of meals of yesteryear. Whether for a friendly meal with friends, or for a special occasion, our Lyon sausage will delight the most demanding palates.

How to enjoy your wild boar Lyon sausage?
To fully appreciate this Lyonnais sausage of wild boar with Beaujolais, nothing could be simpler: Reheat it over low heat for about ten minutes. Accompany it with steamed potatoes, lentils or a green salad for a balanced and tasty meal. For an even more authentic touch, serve it with a glass of Beaujolais, for example, a Morgon. The marriage between the hot sausage and the red wine will reveal all the aromatic richness of our cooked dish.

Ingredients: wild boar sausage 42%, red beaujolais (sulphites), water, onions, bacon*, leek, button mushroom, potato starch, shallot, garlic, thyme, pepper