We hand make these sausages ourselves and are sure you will love them. These were inspired by a popular Moroccan style sausage that we then put our own twist on. We use real Harissa, a type of chili paste, to flavor them. Harissa tends to vary in spiciness from bottle to bottle so there is a little variation in the heat of these sausages, but they are always tasty. This is my personal favorite, there is another version of Marquez that is less spicy and flavored with mint which is popular in Spain and Portugal, we call that one "Lamb - Herb Flavored".
We use natural lamb shoulders from Tasmania, Italian sea salt, and our own mix of spices and herbs to make this in-house. The result is a fantastic and healthy little sausage.
These are fresh-frozen, uncooked sausages. To prepare just thaw them out and cook directly on the grill or on the stove, or if you prefer you can first steam them for about 10 minutes before finishing on the grill. Steaming will give the skin a little nicer bite and will also keep more of the juices inside the sausage during cooking.
This item is sold in packs. 1 pack = 7 sausages (450g). You will get 7 packs which make 3.2kg (49 pieces) of sausage in total.
Because size does make a difference! Our sausages are handmade and our biggest sausages weigh 150g each. The commonly available "sausage" in almost all Japanese supermarkets are nothing more than a small-bite snack. Our sausage packs contain 5 sausages (500g), some 7 (450g) or 9 (270g) sausages depending on the type.
Fresher than our sausages is impossible unless you start stuffing living cows and pigs into casings. Our sausages are processed from the beginning. We take fresh (never frozen) meat, grind it, add spices and stuff it into either pork or lamb casings, vacuum pack them and freeze them immediately. Our sausages are neither pre-cooked nor prepared in any way. Hence, you need to cook the sausages before eating - but that is very easy and absolutely worth it. Once you go fresh raw meat sausages you will never go back.
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪