Sosij began its journey as a family joke, we used to call sausages this as kids and it always made us laugh.

My thinking behind the product was that if chefs can spend hours working on each and every component of a dish and plate them up to work together as one, then why can't I take those components and deliver them in a different form.

I wanted to create something that was delicious, playful, exciting to eat and something that people would talk about, bringing people together and sharing happy memories.

Originally the sausages were served as street food as a range of artisan hot dogs until Covid put a stop to the hospitality industry.

BBQ and Smoking meat was what was missing for me as a chef so i decided to leave commercial kitchens in order to learn and master new skills.

Using the knowledge and experience I have built up with my 15 years running kitchens as a chef, I started experimenting and creating different flavour combinations from many different walks of life, based on my experiences and cultural interests.

I decided to create a sausage which not only cooks great in a kitchen but has capabilities of smoking and taking on even more flavour.

The best way to cook this type of sausage is to give them a long, slow cook at a steady temperature ensuring all the ingredients cook at the same time. This gives crisp skin, with the tender meat inside it cooking in its own juices (Essentially confit the meat inside its own skin).