- Description
- Comment (14)
- Post a comment
- To know more
Full batch to make 5 to 8 kgs of dried large sausage ( saucisson ) or dried sausage - Perfect for the aperitif !
This batch contains all you need ( out of meat) :
- 1 punnet of hog casings ( After end 9m bundle) for large sausage ( dry in roughly 2 monthes ) OR 20m of hog casings 34/36 for dried sausage ( dry in 2 à 3 weeks )
- 1 punnet of 200 grs spice mix for dried sausage
Please PRECISE YOUR CHOICEin the bottom page of your order ( field commentaires sur la commande )
For better understanding 
We do recommend as well
100g ball of natural linen twine. Ideal for tying casings and various charcuterie items. Professional quality.
(4)
Straight Beef casings Ø 60/+ Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, dried Chorizo
(1)
40cm basting brush, perfect for applying marinades to your grilled meats. A must-have kitchen tool!
Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
Tin Cans with Seaming Lids - Standard Lid Included (Easy-Open Lid Available on Request)
Straight Beef casings caliber 50/60 Quality IA - Casings for Garlic sausage, Dry Sausage, Cervelas, Andouillettes, Cooked Sausages, Chorizo
(1)
Natural Horse casings Caliber 75/+ Quality IA - well selected and strong - very properly degreased Casings mainly used for French Andouille
Stainless steel knife for 220 kg/h professional meat grinder - Sold individually - Regular replacement recommended for optimal grinder performance.
Brining pump with multi-needle injector - 1 to 5 needles depending on the chosen option. All stainless steel construction. Professional equipment.
Pressurized cooking jar for ham, pâté, terrines, fishes terrines, vegetables terrines
Organic Aromatic Spice Blend (with salt) - NO COLORANTS for homemade Dry sausage and ORGANIC - Purely excellent!
(2)
CEBONAT® Semi-Professional Meat Stuffer Piston Seal - Not suitable for other professional stuffers
Garlic semolina. Extra fine grind to better release its subtle aroma and express rehydration - High quality garlic
(2)
Professional stainless steel larding needle - Extra resistant, will not bend - French quality
Complete spice mix (with salt) for making good plain sausages, chipolatas, Toulouse sausages, smoked sausages and garlic sausage
(9)
Embossed Vacuum Rolls SPECIAL COOKING for cutting to length for water bath or oven cooking - Bisphenol A-FREE
Complete spice mix (with salt) and NATURAL coloring for making fresh sausages, Toulouse sausages, Chipolatas, and Crépinettes
(2)
Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
(2)
Ham slicer - 250mm stainless steel blade - For slicing also sausages, dried meats but also cheeses - Professional equipment and quality.
(2)
Complete Spice Mix (without salt or pepper) to make a succulent and soft black pudding WITHOUT COLORING, WITHOUT PRESERVATIVES
(2)
Sow casings 38/40 for Adouillette, Perch Sausage, Boudin, Cooking Sausage, Small Smoked Sausage, Dry Sausage
(2)