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Sausage solution curries flavour

07 December 2010

The new product development team at VION Snowbird foods has come up with an innovative solution to a problem which has long faced customers of fast food outlets

Fish and chip shops and other take aways have traditionally met the demand for a curry “hit”, from lager drinkers and others, with tubs of a hot, spicy and highly coloured liquid mixture.

“Shirt fronts the morning after have clearly demonstrated this isn't a good idea, partly because the tubs can be too hot to handle and partly because a smooth chip dipped into the mixture makes drips inevitable,” said Snowbird sales director, Roy Anderson.

For the Snowbird team the solution was simple. They have created a Curry Sausage which delivers the heat and flavour of a good curry and, because the flavouring is inside a skin, there is no mess.

Made with a generous beef filling the Curry Sausages are initially available in both 60 and 80g sizes and meet all Food Standards Authority fat and salt requirements for 2012.

The complex recipe, which delivers a balance of heat, flavour and texture, includes beef, rusk, oil, spices, garlic powder, herbs and wheat flour. Halal versions of both sizes of Beef Curry Sausages can be made available for large orders.


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