How to Cook A Clog : Le Sabodet Lyonnais, sausage from Lyon
Let’s prepare the classic Lyonnais favorite, Le Sabodet Lyonnais.
During the 19th century, steady shipments of cultivated silk worms made their way up from Ardèche along a centuries-old trade route along the Rhone river to Lyon.
La caillette is a greens-rich country style cross between pâté and a meatball wrapped in caul lace.
Along old trade roads, there is always an influx along with the traders of traditions from other places.
One beautiful example is la caillette, a greens-rich country style cross between pâté and a meatball.
Today in Lyon, there are many versions to choose from along the stalls of the Croix Rousse market, and Lyon’s local butchers include their version of the Caillette in their rotation, changing the greens with the season.
This dish originates as a farm tradition, where recipes varied from family to family. Some used lettuce, cabbage or nettles in place of the chard, some used foraged wild herbs, and others used poultry livers in place of the pork liver.
Take this recipe as a template and swap in what is most conveniently available to you at home.
Excerpt 3:
This dish originates as a farm tradition where recipes varied from family to family. © Lucy Vanel
Serves 6
6 pieces crepine de pork are needed for the caillette recipe © Lucy Vanel
Caillettes are stuffed sausage with greens, spices, sausage meat and chopped pork liver. © Lucy Vanel
Let’s prepare the classic Lyonnais favorite, Le Sabodet Lyonnais.
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