We grind cooked mushrooms or grains into meat and pack it to make housemade sausages. We also use egg albumen to make vegetarian sausages with different flavor profiles such as spicy or low-sodium.
Photo courtesy of Pixabay
We grind cooked mushrooms or grains into meat and pack it to make housemade sausages. We also use egg albumen to make vegetarian sausages with different flavor profiles such as spicy or low-sodium.
Photo courtesy of Pixabay
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
The Latest
Related
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.