Olivier Brosset's Knife-Cut Sausage - Les Boucheries Nivernaises

Olivier Brosset’s Knife-Cut Sausage

15,50€

15.50

€

(kg)

To prepare a hand-cut sausage, pork meat is cut into chunks instead of being finely minced like for other sausage varieties. These chunks are then mixed with spices and white wine, and inserted into a natural casing, giving it a more rustic appearance.

Country of origin

France

Packaging

Sous-Vide

Expiry Date

8 Days Min

Number of people

5 Min

-

8 Max

1 Kg

In stock

Features

Guidelines

Ensure your meat reaches room temperature by taking it out of the refrigerator 30 minutes to 1 hour before cooking. This step promotes uniform cooking. Meanwhile, unseal the vacuum-sealed bag to allow your meat to breathe. Vacuum-sealed items are renowned for their extended shelf life.

Cooking methods

BBQ

Plancha

Frying pan

Oven

COCOTTE

Recommendations from our butcher

Always prefer cooking over medium heat. By avoiding pricking the sausages, you will preserve all their flavors and they will remain intact. There is no need to add fats to your pan before cooking the sausages.

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