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by **deb** » Fri Jul 01, 2005 6:07 am

Hi Steph

Good to have you on board, especially to help with queries concerning the merchandise but not just for this reason. Having said that my first contact with you will be to ask a question. I pmï¿½d Franco again yesterday but donï¿½t have an answer yet, I do appreciate heï¿½s busy so thought Iï¿½d try and see if you can help (not that youï¿½re not busy but us women can multitask!!). Do any of the sausage mixes come without garlic as a basic
ingredient? My husband canï¿½t eat garlic so I would like to find some without it. Also do you have any sausage filling nozzels that have the following dimensions, 55mm diameter base and the main body to fit through a 38mm hole? I have a sausage gun which works well but the filling nozzles supplied with it let it down.

Hope you can help.

Thanks.

by **phillmypintpot** » Fri Jul 01, 2005 12:08 pm

deb wrote:us women can multitask!!

So can us men too!! - I can often be found watching the footie and drinking a tinnie, both at the same time. Impressive, heh?

by **deb** » Fri Jul 01, 2005 2:09 pm

I bow to your multitasking skills!!

by **deb** » Mon Jul 04, 2005 9:27 am

Bumping this in the hope of an answer. Please!!

by **Steph** » Mon Jul 04, 2005 10:54 am

Hi Deb

As far as i know the following seasonings dont have any garlic in
bratwurst
breadcrumb
organic sausage mix
cumberland
Boerwoers
somerset apple
leek and stilton

and unfortuanetly i don't have any tubes that fit your gun

Sorry
Steph

by **Yorkie_Porkie** » Mon Jul 04, 2005 11:08 am

Steph,

is it possible to get a list of ALL the ingriedients in the pre packaged seasonings ?...It would be helpful to know whats in them!

YP

by **deb** » Mon Jul 04, 2005 11:27 am

Thanks Steph.

Good idea YP but would Franco go for it?

by **Paul Kribs** » Mon Jul 04, 2005 11:32 am

Deb

Franco's traditional breadcrumb mix is a very good base to which you can add your own ingredients for flavouring to your / your husbands taste. I used it again last saturday to make Pork, Guinness and Prune, and Pork, Cider and apricot. Have only tasted the cider and apricot so far, very nice. Also used it as a base for Pork with lighly sweated 'fresh' baby leeks.

Just a few examples to show the versatility of the breadcrumb mix.

Regards, Paul Kribs

by **Steph** » Mon Jul 04, 2005 12:39 pm

I will get franc to put all the ingredients of the seasoning on the website as soon as possible

Thanks alot
Steph

by **Yorkie_Porkie** » Mon Jul 04, 2005 12:54 pm

great stuff Steph

by **Oddley** » Mon Jul 04, 2005 1:35 pm

Steph, While I have you here. Can you get a 3mm mincer plate, and have you got in stock yet, the 6mm mincer plate. For the reber pro 22mm mincer. Cheers!

by **deb** » Tue Jul 05, 2005 5:59 am

Thanks Paul. I was toying with the idea of giving this one a go and now you've made my mind up, it'll be on my order. Gonna give the Bratwurst a go I think (make some Hot Dog Style sausages) and maybe the Organic.

by **Paul Kribs** » Tue Jul 05, 2005 8:47 am

Deb

Although I have most of Franco's sausage mixes I have yet to try the Bratwusrt. The only one I don't have is the Organic mix, and if you do use it I would be interested with your findings.

Steph

Do the sausage mixes have a 'shelf life' or 'use by' date? I have so far been buying in the smaller sizes, but would like to take advantage of the cost saving of the larger sizes.

Regards, Paul Kribs

by **Steph** » Tue Jul 05, 2005 9:52 am

Hi Paul

The shelf life on the sausage mixes is about twelve months

Kind regards
Steph

by **Oddley** » Tue Jul 05, 2005 1:39 pm

Steph, While I have you here. Can you get a 3mm mincer plate, and have you got in stock yet, the 6mm mincer plate. For the reber pro 22mm mincer. Cheers!

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