Pork fat Archives - BSA

White Blood Sausage (Recipe)

Preparation Please refer to the Artisan Cooked Charcuteries Cookbook here for processing method, as well as cooking and cooling process.

Black Blood Sausage (Recipe)

In this recipe, “Meat Quantity” is the quantity for the blood. Preparation: 1. Poach the fat until it crumbles to the touch. 2. Grind the fat through a fine plate. 3. Mix the blood, the milk, the ground fat and the seasoned binder. 4. Rinse the casings well and make sure there are no perforations […]

Chicken 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 […]

Game Meat 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).