Cooking and preservation
Cooking method
Saucissier's recommendation: Boilling
We recommend boiling our sausages, as our product has a lower fat content than a "butcher style" sausage does. The meat will stay juicy, and the sausages containing cheese, for example, are less likely to burst.
Dunk your sausages in boiling water, keeping it at a rolling boil during cooking. Do not pierce the sausage like you would for a butcher style sausage, and do not cover with a lid.
Smoked sausages, that are characterized by their firmer texture, like the william suisse, the knackwurst, the maple bacon, etc., should be boiled for 8 minutes
Fresh sausages, that are characterized by their softer texture, like the toulouse, the italians, the white wine and shallots, etc., should be boiled for 10 minutes.
The weisswurst and oktoberfest should be boiled for 5 minutes.
Optional: After boiling them, you roast the sausages on medium-low heat on the stove or on a barbecue to give them a nice golden colour and a crispy outer layer. You can also roast them in the oven at 350°C for about 10 minutes for a similar result.
Watch out when roasting cheese-stuffed sausages, as they have a tendency to burst when exposed to high heat. By experience, (after receiving a lot of boiling cheese to our faces), we advise you to be careful.
Cooking the meat
It is very easy to remove the sausage meat from its casing from fresh sausages. You can either slide the tip of a knife lengthwise in order to open the casing, or you can squeeze the meat and slide it out from either ends of the casing, like you can see in the video below
Sausage meat is very versatile and malleable. You simple have to roast it in fat on the stove or in the oven at 350°C until the inside is no longer pink, about 15 minutes depending on the size of your sausage pieces.
Cooking method for vegan sausages
Vegan sausages are molded in a non-comestible golden film that must be removed. When it is out of its packaging, we recommend cutting the sausage length wise to create a flat cooking surface, making it easier to crisp up. Simply cook the sausage in a pan covered in fat, until it is crispy and warm throughout.
Preservation
Sausages: We guarantee that they will keep for 3 days in the fridge. Beyond that period, we suggest freezing them, either raw or cooked. From there, they will keep for about another 3 months in the freezer.
Vegan sausages: When purchased from the counter, the expiration date can be found on the packaging. If purchased frozen, they will keep for 10 days once they are thawed.
Boudin: We guarantee it will keep for 3 days in the fridge. We do not recommend freezing it, as the texture will become grainy after thawing.
Sliced charcuterie: It will usually keep for 4 to 5 days in the fridge. We suggest that you transfer them in an air-tight container in order to make its freshness last.
Sauerkraut: Sauerkraut in bulk or from the can will easily last 2 to 3 weeks in the fridge after opening. We recommend transferring the leftovers from the can - with its brine to keep it from drying out - into an air-tight container.