fbpx
  • A traditional french recipe mix with garlic and parsley
  • Use 100g mix per 800g minced meat, includes rusk.
  • This pack will make 1kg of sausages.
  • Use with beef, chicken, pork, lamb or alternative!
  • Simply add this seasoning to minced meat & water.
  • Fill the sausage meat into collagen or natural casings using vegetable oil for a professional sheen.
  • The colder the meat and water, the better the appearance and life of the sausage.

Often Bought Together: