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Huber's Butchery developed a Singapore National Day sausage! - 1st Aug 2011


Made with chicken meat and a mix of ingredients commonly found in local recipes, the new sausage weighs exactly 46 grams. Pineapple, coconut, peanuts, chilli, herbs and spices are ingredients commonly used in local recipes and we just couldn’t miss these out in the making of our National Day sausage! The “right” balance of these ingredients that go into the making of the sausage didn’t come overnight. The team at Huber’s Butchery went through several rounds of brainstorming to jointly decide what would represent Singapore, and then several rounds of sampling and evaluating before settling for this recipe.
 
And finally, the new Singapore National Day sausage by Huber’s Butchery was born; coarse meaty texture with visible traces of crushed peanuts and chilli flakes. Slightly spicy yet subtly sweet with hints of coconut, pineapple and roasted peanuts, giving the sausage an authentic and unique Singapore flavour. While one insisted that the new sausage reminded him of otah, another said it tasted like laksa and yet another said it tasted like curry and satay. What do you say? Tell us at the sampling session next week!
 
The Singapore National Day sausage would represent very well the flavours of the nation to expatriates/ visitors and, to the locals, it would taste like some of their favourite dishes in Singapore.
  
Other traits of sausages from Huber’s Butchery are also found in this new sausage:
 
  • Made with natural casing (the outer “skin” that holds the sausage filling together), this gives the sausage a “curve”, unlike hotdogs/ sausages sold elsewhere that are straight and therefore likely to be made with synthetic casing.
  • The “distinct bite” that comes every time one sinks his teeth into the sausage is also typical of sausages made by Huber’s Butchery.
     
  • We can’t emphasize this enough – no monosodium glutamate (MSG) and fillers have been added in any of the sausages produced by Huber’s Butchery.
 
COOKING GUIDELINES
 
The new Singapore National Day sausage is sold cooked and unsmoked from the butchery therefore may be consumed right out of the pack. If, however, serving it warm is preferred, we strongly recommend the following cooking methods and guidelines:
 
  • Made hot in 80°C water for about 8 minutes.
  • Pan fry on low heat for about 3 minutes on each side.
  • Put on the grill for about 3 minutes on low fire.
  • Refrain from doing slits or poking at the sausages prior to or during cooking.
SUGGESTED USAGE
 
  • Sliced and cooked with fried rice
  • Sliced and added to omelettes
  • Eating it on its own
  • Having it with bread

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