Ice water Archives - BSA

Kanpai Sausage (recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

Poutine Sausage (recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

Chipotle Fire Sausage (recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

Taco Sausage (recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

Classic Pub Sausage (recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

Churrasco Sausage (recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

Celtic Sausage (recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

Regular Cretons (Small Format)

Preparation Mince the meat. In a pot, bring the water to a boil and gradually add the meat. Cook over low heat for at least 2 hours (until the fat is yellow), stirring regularly. Add the cretons unit, mix well and remove from the heat. Let stand 15-20 minutes, stirring occasionally. Fill containers and let […]

Poultry Cretons (Small Format)

Preparation Mince the meat. In a pot, bring the water to a boil and gradually add the meat. Cook over low heat for at least 2 hours (until the fat is yellow), stirring regularly. Add the cretons unit, mix well and remove from the heat. Let stand 15-20 minutes, stirring occasionally. Fill containers and let […]

Grandmother Sausage (Recipe)

Fresh Sausage Production Weigh the meat, the cold water and the seasoned binder, when required; Run the meat through the grinder at the desired grinder plate; Mix the meat and the water until it is completely absorbed; Add the seasoned binder and mix until a uniform and homogeneous consistency is achieved; Running the mix through […]

En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).

En l’absence de contrôle du procédé de fabrication et sans validation, la durée de vie des produits fabriqués avec nos ingrédients et nos méthodes ne peut excéder 7 jours, en référence aux normes du Ministère de l’agriculture, des pêcheries et de l'alimentation du Québec (MAPAQ).