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Organik Chicken Sausage 300gm
Organik Chicken

Organik Chicken Sausage 300gm

Organik Chicken Sausage 300 gm (Organic processed food for easy cooking)

SKU: 7658Weight: 0.3 kg
Price:BDT 330
Status: In Stock !!

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Total priceBDT 330

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Description :

Sausage has a reputation problem, and it isn't entirely undeserved. It's the one product where shoppers half-expect the ingredient list to be doing some quiet work on their behalf — offcuts, fillers, flavour enhancers standing in for meat that isn't there. Organik Chicken Sausage is made to be the exception. The chicken comes from the brand's own farms. There are no chicken by-products in it, and no testing salt. It's a breakfast staple you can serve without wondering what you're actually serving. What's been deliberately left out No chicken by-product. In a category built on making the most of leftovers, this is the meaningful distinction — the meat here is meat, not trimmings and mechanically separated scrap bulked into shape. No testing salt. The savoury depth has to come from the chicken and the seasoning rather than from an additive covering for a thin recipe. Own-farm chicken. Because the birds are raised within the same system that makes the sausage, the chain from feed formula to finished pack stays under one roof. How the chicken is raised Zero antibiotic: No antibiotics at any stage — not even as treatment if a bird falls ill. Free range: Outdoor ground access, with birds released regularly in favourable weather. No hormones or growth promoters: No synthetic growth promoters or hormones are used. No animal by-products in feed: Nothing like poultry meal enters the feed. Own feed formula: Made to the brand's own formula in its own feed mill. Halal: Slaughtered and processed to halal practice throughout. Ways to use them Breakfast is the obvious home — pan-fried alongside eggs and toast, or sliced into an omelette. But a 300g pack stretches much further than the morning. Slice them into fried rice or noodles for a weeknight dinner that takes minutes. Layer them into a sandwich or wrap for a lunchbox. Skewer and grill them for a barbecue. Scatter them over a homemade pizza. Or simply crisp them in an air fryer and serve with a dip when someone needs a snack and there's no time to cook properly. Follow the cooking guidance printed on the pack, and make sure they're heated right through before serving. Storage Keep frozen and store as directed on the pack. Remove only the number of sausages you plan to cook and return the rest to the freezer straight away. Don't refreeze anything that has already thawed. Once the pack is open, cook the contents promptly. Ordering online: Order from Metromart Online in a few taps — choose your quantity, add to cart, select a delivery location and pay through a secure method. Get the pack into your freezer as soon as it arrives.

Frequently Asked Questions

It's a fair question, and in this category it deserves a direct answer rather than a reassuring adjective. This one is made from chicken raised on the brand's own farms, without chicken by-products — meaning it isn't padded out with the trimmings and mechanically separated meat that keep budget sausages cheap. It's also made without testing salt. For the complete ingredient and seasoning declaration, read the printed pack, which carries the full list.

Testing salt is the local name for monosodium glutamate, a flavour enhancer that shows up across processed foods. Sausage is one of the products that leans on it hardest, because a heavy savoury hit can disguise a recipe that's short on actual meat. Take it out and the recipe has nowhere to hide — the flavour has to come from the chicken and the seasoning themselves. For shoppers watching their sodium or simply avoiding additives, that's the difference worth paying for.

The product page confirms two specific exclusions — no chicken by-products and no testing salt — but doesn't address preservatives or colouring either way. Check the ingredient declaration on the pack for the complete picture, since that's the authoritative source. Worth knowing generally: most commercially produced sausage uses some form of curing or preservative system, and its presence isn't unusual or alarming in itself.

Follow the instructions printed on the pack — many chicken sausages are sold pre-cooked and simply need heating through, but this varies by producer and the pack is the authority. Either way, the safe approach is the same: heat until piping hot in the centre, and don't rely on surface browning as your signal.

The raw material accounts for most of it. Whole chicken meat is considerably more expensive than the by-products that bulk out budget sausage, and once you commit to leaving those out, the cost per pack rises accordingly. Behind that sits the farming — zero antibiotics, free-range access and a controlled in-house feed all cost more per bird than conventional poultry. A cheaper sausage isn't cheaper by chance; it's cheaper because of specific choices this product doesn't make.

Piece count varies with the size the producer cuts to, so check the pack for the exact number. As a guide by weight, 300g covers a family breakfast for three to four people, or two generous servings if the sausages are the main element of a meal rather than a side. Sliced into a rice or noodle dish, a single pack easily serves four.

Pan-frying over medium heat is the most forgiving method — it browns the outside without drying the middle, which high heat will do quickly. An air fryer works well for a lighter result. If you're adding them to fried rice or pasta, brown the slices first so they hold their texture rather than going soft in the sauce. Whichever way you go, cook to doneness rather than to the clock.

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