“Almost every male person in the world has a liking for peppers (dried, pickled, fresh) whether in their sauces, sandwiches, pastas etc. So what better pepper to use for our sausages than jalapeno. When we were creating this sausage variant, we wanted to make sure that little chunks of jalapeno would be visible when you slice or bite into the sausage so we added generous amounts of jalapeno peppers into our sausage batch. To enhance the flavor and color we decided to put cilantro herbs. To add an extra kick, we used our very own native chili, siling labuyo. This sausage isn’t as spicy as how you imagine it to be. We made it just right so people who aren’t fond of extremely hot peppers would still be able to enjoy it. ” -Kiko
Keep frozen. Can be stored for several months but best consumed within 3 months for best flavor and quality.
Cooking instructions: Thaw sausage in the fridge. Simmer with 6 tablespoons of water over low-medium heat. Cover and turn every few minutes. When water evaporates drizzle with your preferred oil and brown skin for 5 mins. Avoid overcooking as it will dry out the sausages. Let it rest for a minute and consume while warm. Click link
to learn how to cook the butchery sausage.
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