100% French Pork
Staple of Lyon gastronomy, this fresh sausage is made from fresh pork from the Auvergne – Rhône-Alpes region, mixed with a rigorously selected seasoning. It is then stuffed into a natural beef casing before being steamed to bring out the moisture.
Immerse your sausage in cold water after removing its packaging. Bring the water to a simmer, without piercing the casing, then wait between 30 and 40 minutes. The sausage will rise to the surface when cooked.
How to eat?
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