Mean and meaty — Sausage KL

About three to four years ago, Matthew and Nova Kerr, who hail from England and Indonesia respectively, were looking around Kuala Lumpur for decent sausages that contain less fillers and preservatives, and with more meat but to no avail.

Hence, Nova decided to make her own at home — using a small machine bought online.

Though the machine was not very good, but the sausages made by Nova were great and received rave reviews from friends and family who loved them so much that they asked for more.

Thus inspired, the couple set up Sausage KL in 2016 and subsequently opened their first outlet at the Holiday Place Hotel lobby on Jalan Ampang, KL in 2018.

Sausage KL is proud of its homemade meat products including sausages with 100% natural casings and fresh meat. Among their most popular items are Lincolnshire, Bratwurst, Italian, Spicy Italian, Simply Sausage, Cajun Pork and Black Pudding.

The sausages are 97% meat with only a tiny bit of filler to help hold the meat together and of course, fresh herbs and spices. They are also all gluten-free, with the only exception being the Bratwurst which contains beer.

“We are also the only people who make Black Pudding (Blood Sausage) in KL. We have both the gluten-free and traditional varieties. Scotch eggs and sausage rolls are also firm favourites and are not easy to source elsewhere,” says Matthew.

In addition, the couple also makes chicken nuggets which are much more nutritious than most of the frozen ones available in the market.

These nuggets are the perfect way to sneak some veggies into your kid’s meal, as broccoli and carrot make up about a third of the ingredients, with the rest being chicken breast and cheddar cheese.

If you cannot make it to the outlet, Sausage KL offers home delivery service.

Sausage KL Cafe & Deli
G5, Holiday Place Hotel,
Jalan Ampang, Taman U Thant,
55000 Kuala Lumpur
T: +6017-605 6457
FB: @sausagekl
E: [email protected]
www.sausagekl.com

This report is part of the "Foreign fare made local" segment in Live! 2020. 

This story first appeared in Live! 2020 magazine. Download your copy of the magazine here.