Our butchers have been busy developing a new rage of gourmet sausages that are perfect for a summer barbecue or a wholesome meal for the family. This special range of sausages uses only the finest, all natural ingredients and are hand made using tradional artisanal techniques.
The range is now available on our online store and are free from gluten and nasty preservatives, they are packed in 600 gram vacuum seals and blast frozen for your convenience, each pack contains 6 sausages. Buy online
The Australian black Angus beef in this sausage has been dry aged for 14 days, we use a combination of chilled; Rump, Chuck and Brisket. The beef is coarsely ground and mixed with a secret blend of spices and caramelised red onion stuffed inside natural hog casings.
The Canadian pork butt and shoulder cuts are coarsely ground with a secret combination of spices plus; apple, rosemary & sage to give a sweet and savory taste sensation. The sausage is free from gluten and nasty preservatives.
The Canadian pork butt and shoulder cuts are coarsely ground with a combination of simple spices that make this a ‘kid friendly sausage’ that is good for the entire family. The sausage is free from gluten and nasty preservatives.
The Canadian pork butt and shoulder cuts are coarsely ground with a secret combination of spices plus smoked bacon, caramelized red onion and tomatoes. The sausage is free from gluten and nasty preservatives.
During August if you purchase a taster pack of one of each type at HK$ 660 we will deliver to your home or office free of charge (We usually have a HK$1000 minimum order for free delivery) Buy Online
Cooking your sausages to perfection!
Whether you poach it, smoke it, grill it, bake it or pan fry it, you should to go slow and on a low heat. Cooking a sausage fast will cause the liquids to boil and burst their skins, at the same time releasing the juices and favours - you really dont want that!
In an ideal world, I slowly poach my sausages in beer for say 5 minutes until 75% cooked, I then drain and let them rest for a further 2 minutes before grilling over charcoal at a medium heat, this adds colour, crisps up the skin and adds a smokiness to the delicacies.
The Butchers Club's Southside Market Long Lunch is back! Tickets for the Brothers Grimm-style, fairytale Halloween boo-nanza are now on sale.
Watch this space for more details on the menu, entertainment, the pumpkin carving competition and prizes for the best costumes! All guests, including children age 4-17 (3 and under are free) must purchase the all-you-can-eat food package for $250 and adults can add-on a free-flow wine/beer drinks package ($200 online and $250 at the door). Ticket Here
History of The Steak Diane
In the 19th century, sauces made “a la Diane” were dedicated to Diana the Rome goddess and was originally served as an accompaniment to venison. Sauce a la Diane was composed of cream, truffles, and ample amounts of black pepper. The first written mention of Sauce Diane comes from the culinary icon Auguste Escoffier in 1907. In this Artcile we teach you how to re-create the original recipe at home.