Inspired by the iconic flavours of Shanghai Xiao Long Bao, this Imperial Shanghai Chicken Sausage in Sheep Casing is crafted with chicken meat, collagen-rich chicken cuts, for a naturally juicy and silky bite. Encased in natural sheep casing for a delicate snap, it is gently seasoned with ginger, scallion, and white pepper to capture the warmth and elegance taste of classic soup dumplings. The natural gelatin content enhances moisture and texture, delivering a tender mouthfeel and fuller flavour in every bite. A celebratory fusion of dim sum tradition and artisanal sausage-making. Handcrafted in small batches using traditional sheep casings, each sausage is artisanal by nature. This means every piece is unique, with slight variations in shape, size, and appearance just as a handcrafted sausage should be. Each handcrafted sausage weighs approximately 100 grams (±) per piece. Due to its artisanal nature, the shape and size of each sausage may vary slightly. 

Packaging

4 pieces packaging (100 grams x 4)

Allergen Information

May Contain: Soybeans, Nuts, Fish, Milk, Wheat, Eggs

Storage Method

1. Keep the sausages frozen until ready to use.

Preparation Method

1. Take the frozen sausage out of the freezer.
2. Place it in the chiller (refrigerator) to thaw for 24–48 hours.
3. Once the sausage is fully thawed, it is ready to cook.

You can cook the thawed sausage using any of these methods:

• Pan fry: Cook over medium heat, turning occasionally, until browned.
• Grill: Grill over medium heat, turning occasionally.

Important: Do not refreeze sausages after they have been thawed. Keep thawed sausages refrigerated and cook them within 5 days.