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The Singapore National day sausage! - 4th Aug 2012


Made with chicken meat and a mix of ingredients commonly found in local recipes, the new sausage weighs 47 grams (because Singapore is 47 this year).

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! 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 think?  Tell us on Facebook!

We strongly recommend the following cooking methods and guidelines:

  • Made hot in 80°C water for about 8 minutes or
  • Pan fry on low heat for about 3 minutes on each side or
  • 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.  


Some suggested usage for the Singapore National Day sausage are:

  • Sliced and cooked with fried rice
  • With stir-fry vegetables
  • Having it with bread
  • Stir-fry sausage
  • With rojak

Available only at Huber's Butchery from 4th to 31st August!


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