Lyoner wurst is a parboiled German sausage that consists of pork, bacon, garlic, and a variety of spices, although beef is sometimes also added to the combination. After the parboiling process, the sausage is hot-smoked, and both of its ends are tied with a string to give it the shape of a horseshoe ring.
The sausage gets its name from the French city of Lyon, which is believed to have been the home of this meat specialty. Lyoner wurst is often referred to as German bologna or garlicky bologna outside of Germany, whereas another common name used for this sausage variety in the country is fleischwurst.
