The Meat Guy has done it yet again!
This is one that the whole family will enjoy! Very easy to eat, loved by curry lovers everywhere!
Being an Original Meat Guy Sausage, you can rest assure that its going to have some authentic Meat Guy flavor.
Not only will you notice the curry, but the quality of the pork is top notch, something we've come to find to be quite rare in Japan.
This one is quite adored by our staff. We almost couldn't take pictures because they would keep eating them all.
These are ready to be cooked right out of the package, after thawing of course. Simply toss them in your frying pan and cook away.
These go perfect for a BBQ! Throw them on the grill!
A spicy sausage is as simple as it gets! Cut them into smaller pieces and they'll make for great party favors!
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. For this product, there are 5 sausages with a total weight of approx. 500g
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 natural fresh spices and stuff it into either pork or lamb casings, vacuum pack them and freeze them immediately. Our sausages are not pre-heated or pre-cooked; 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.
All the spices we add are 100% natural spices only and most spices are even ground at our processing plant just shortly before we produce our sausages which adds extra freshness. Please make sure to cook these immediately after thawing. The only way to preserve our sausages up to a whole year is by keeping them frozen.
The thawing time depends on many factors such as size, weight, packaging, and the type of meat. Please refer to our thawing chart ≫here≪