- 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.
