Keep your homemade frozen products fresh, safe, and delicious with our simple guidelines.
Storage Guidelines
Freezer Storage
Store all products at –18°C (0°F) or below.
Keep items in their original vacuum-sealed packaging until ready to cook.
Avoid frequent thawing and refreezing — this affects flavor and texture.
Shelf Life (Frozen)
Sausages: up to 6 months
Chicken patties & schnitzels: 4–6 months
Chicken cuts (wings, legs, thighs): up to 6 months
Soup mix/stock packs: 3–4 months
Thawing Instructions
For best results:
Refrigerator (Recommended)
Place the sealed product on a plate.
Thaw overnight or for 8–12 hours.
Cold Water Method
Keep the package sealed.
Submerge in cold water for 30–60 minutes, changing water if needed.
Avoid
Thawing at room temperature
Refreezing thawed products
Using hot water
🔥 Cooking Tips
🌭 Sausages (All Varieties)
Pan-Fry:
Cook on medium heat for 12–15 minutes, turning occasionally.
Oven:
Bake at 375°F (190°C) for 20–25 minutes.
Grill:
Medium heat, 10–12 minutes until golden brown.
🍔 Chicken Patties
Pan-Fry:
Medium heat 8–10 minutes, flip halfway.
Oven:
Bake at 375°F (190°C) for 18–22 minutes.
Air Fryer:
380°F / 195°C, 15–18 minutes.
🥩 Village Schnitzels
Pan-Fry:
Medium heat, 10–12 minutes, until crispy.
Oven:
400°F (200°C) for 20–25 minutes.
Air Fryer:
390°F (200°C) for 12–15 minutes.
🍗 Chicken Cuts (Wings, Legs, Thighs)
Wings
Oven: 400°F (200°C), 35–40 min
Air Fryer: 380°F (195°C), 18–20 min
Legs
Oven: 400°F (200°C), 45–50 min
Thighs
Oven: 375°F (190°C), 35–40 min
🍲 Soup Mix / Broth Packs
Boil for 60–90 minutes for rich broth
Add vegetables, noodles, or dumplings for full soup
Remove excess fat with a spoon after boiling
💡 Best Results Tips
✔ Keep frozen until cooking day
✔ Use a meat thermometer (internal temp: 165°F / 74°C)
✔ Do not refreeze thawed products
✔ Let cooked meat rest for 2–3 minutes before serving
✔ Add spices after cooking to keep flavors fresh