Pork, Plum & Hoison - Elemental Cooking School by Sachie

This is a collaboration work with award-winning Kiwi sausage maker, Beard Brothers from Hawke’s Bay! We have created a perfect marriage of flavours from East and West.

I have applied my traditional recipe to Bears Brother’s famous old-school pork sausage recipe, paired with Hawke’s Bay Black Doris Plums and Hoisin with a touch of homemade Chinese 5 spices for that little touch of heat and uniqueness. Made with selected free-farmed pork from farmers across New Zealand who are all committed to sustainable farming practices, we know you’ll love it and be addicted for more.