Over the last 28 years, we have developed an impressive selection of over 60 sausages, and we are pleased to share our creations with you. And furthermore, a simple click on any section title will sort the list according to your flavour preferences. Don’t miss our practical information (cooking directions, conservation, and Sausage-info) at the end of this page.
*It is possibble that not all varieties are available at all times at the counter.
A bavarian traditional specialty made with veal and a touch of pork. Also known as the Boudin blanc, to fully enjoy the weisswurst make sure to roast it a little and serve with mustard
|
teneur amount |
% valeur quotidienne % daily value |
|---|
| calories / calories 350 | |
| Lipides / fat 31 g | 41 % |
| saturés / saturated 11 g | 56 % |
| + trans / trans 0 g | |
| glucides / carbohydrates 1 g | 2 % |
| Fibres / Fibre 0 g | 0 % |
| Sucres / Sugars 0 g | 0 % |
| Protéines / proteins 16 g | |
| cholestérol / cholesterol 105 mg | |
| sodium / sodium 870 mg | 38 % |
| Pottasium 175 mg | 4 % |
| Calcium / Calcium 10 mg | 1 % |
| Fer / Iron 0 mg | 0 % |
|
*5% ou moins c'est peu, 15% ou plus c'est beaucoup *5% or less is a little, 15% or more is a lot |
|
Fresh sausages
1-In a casserole, bring water to a simmer.
2-Add the sausages in the water for 10 minutes.
3-Brown the sausages on a BBQ or in a frying pan.
Smoked sausages
1-In a casserole, bring water to a simmer.
2-Add the sausages in the water for 5 minutes.
3-Brown the sausages on a BBQ or in a frying pan.
Vegan sausages
1-Remove product from its packaging
2-Brown the sausage in a frying pan (or BBQ) at low/medium heat with oil until the interior of the product is warm.
*It is possible to cut the product in half along its length.
Fresh sausages can be kept one to two days in a refrigerator.
Beyond that period you may freeze them. Make sure to use freezer bags.
In order to unfreeze the product, place in the refrigerator as you would do for ground meat.
Fresh sausages do not contain preservatives, food coloring or MSG.
Smoked sausages contain nitrate and nitrite in concordance with the CFIA federal regulations.
The « gluten-Free » sausages are certified by an independent laboratory with levels of less than 5 ppm.
