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 […]
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 […]
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 […]
Preparation Add 75 g (about 1/2 cup) of sauce base to 250 ml (1 cup) of cold water. Mix well. Add 750 ml (3 cups) of boiling water. Bring to a boil while constantly stirring. Simmer for 3 minutes and serve.
Preparation Mix the cold water with the soup base and bring to a boil. Set aside. Sauté the onions in butter, without coloration. Add flour and mix well. Add the onion soup mix and mix well. Simmer on low heat until onions are tender. Add the green onions at the very end. Put the mixture […]
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 […]
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 […]
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).
