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Saucissons A Cuire Archives - Salaison Ogier

Sausages for simmering

Caractéristiques de la gamme:
Lyonnais sausage ready to cook made from lean pork and pork fat
Ground at 6mm to obtain a medium coarse grain
Sold individually, can also be steamed

The sausage is pressed into a natural casing according to type-Rosette; the lining of a pig's stomach or beef intestine
The dry cured sausage, has a stout shape, weighs 400-600gm on average with a length of 25 to 30 cm and diameter of 5 to 6 cm.
The casing is tied at both ends
The initial color of the sausage, and after slicing, is generally pink

Hints for preparation and serving.
Method of cooking: simmer for 30-40 mins.
Serving suggestion: with boiled potatoes or leaf salad.

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