Namino Dutch-Style Chicken Sausage

The formulation utilizes exclusively skinless, boneless chicken breast and tenderloin fillets sourced from federally inspected plants. Mechanically deboned meat (MDM) or paste slurry is strictly prohibited, ensuring that the firm emulsion derives from intact muscle myofibrillar proteins.

Unlike conventional hot dogs dominated by heavy garlic and red chili heat, Dutch-style sausages are seasoned with delicate mace, ground white pepper, cracked coriander seeds, and a subtle touch of sucrose. This yields an aromatic continental profile suitable for children and spice-sensitive diners.

The sausage is extruded into high-barrier food-grade multi-layer polyamide casings, preventing oxygen permeability and vapor loss during storage. Designed with easy-peel technology, the non-edible casing strips away cleanly in one continuous motion without tearing the cooked sausage surface.

The commercial MOQ for hotel contracts and institutional caterers is 50 kg. Consignments are hauled in dedicated Namino refrigerated transport maintained strictly between 1 and 4 °C. Cases house standardized vacuum packs stamped with traceability barcodes and certified manifests.

Per 100g portion, this chicken sausage provides approximately 180 to 210 kcal, delivering 14 to 16 grams of pure poultry protein alongside restricted lipid levels of 10 to 12 grams. This high-protein, easily digestible matrix serves sports nutrition and clean-eating menus effectively.

To avoid surface wrinkling post-peeling, gently poach the sausages in hot water maintained at 80 to 85 °C for 4 to 5 minutes, avoiding violent 100 °C boiling which ruptures the protein matrix. If griddling, use medium heat with a light oil brush to retain smooth skin elasticity.

Under ISO 22000 and HACCP accreditation, Namino’s microbiological labs conduct destructive random batch testing to verify absolute zero tolerance for Salmonella, E. coli, and Listeria monocytogenes. Consignments are quarantined and released only upon validated negative analytical reports.