Semi-fat pork and herbs create juicy sausages with a bold English profile. Sous-vide is the controlled cooking method that keeps them evenly cooked and tender.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
Pork, Nitrite salt, Black pepper, Dried marjoram, Nutmeg, Herbs de Provence, Chile, Sage, Food phosphate, Water, Natural casings
Cooking: 20 min. Mix: 15 min. Cooking sous-vide: 3 h. Fry: 5 min.
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Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.
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