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Please welcome our newcomer. This new sausage enters our sausage family starting early 2017. This has been in the pipeline for years, we have been going on and off with the trial and erros. We have used a team of top class international scientists including three monkeys.
This is the result: A 50% beef and 50% pork smokey beef sausage. Why the pork you ask? To make the sausage juciy. Yes, we have tried the beef only but a sausage this size with only beef is just too chewy. We have a 100% beef sausage of smaller size. See related items below.
We have included no sugar. No preservatives, no artificial flavors or colors. No MSG, no gluten, no nothings! Just pure meat and spices. All natural! The beef is from 100% Australian grass-fed beef. We use the 80% lean beef for this. Whole cuts only, no trimmings. For the pork we use the pork boneless leg from (SPF) specific pathogen free certified pork (that is a good thing) from Mexico and add all natural spices including italian sea salt and also natural smoke powder from the hickory tree and smoked paprika powder for extra smokey flavor. The casing of the sausage is all natural. All the meat we use during processing is never frozen for extra quality. After processing we freeze and pack the sausages - all in house at our processing plant in Japan.
You get a juicy beefy sausage with a fantastic smokey bbq aroma that makes you go "mhhhhh...nice" once you open the pack. One sausage is 100g of size which is pretty big, you get 5 sausages in a pack. It goes perfectly with our hot dog buns we also sell.
We highly recommend simmering the sausages in water prior to grilling or cooking. This sausage comes in vacuum sealed nylon poly bag which is suitable for sous-vide. You can simply place the sausages as is from the freezer into a boiling pot of water for approx. 15 min. See instructions below.
Please leave us a feedback once you have tried the sausage. We are confident you will love it.
This method is only useful if you want to eat all 5 sausages at once. Bring a pot of water to boiling point. Lower the heat to minimum and place the unopened and frozen sausage pack in the water for approx. 15 min. It is necessary to keep the water temperature over 90 degrees celcius (almost boiling). Once the 15 min. have passed open the packaging a little bit and let the juices run out into the sink. Be careful it's hot!
Right after fry-pan for a few minutes to make the outside skin crispy and brown on medium heat. You will hear it sizzle. You can also grill, fry-pan, bake and boil the sausage outside of the package. We will include a leaflet on how you cook the sausages with your order.
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪