A Burmese-Inspired Sausage Collaboration, Rich with Spice and Heritage
There is much excitement at Swaledale HQ for this particular product as we team up with a duo we have long admired and, in the process, help shine a light on a cuisine that is both vibrant and delicious.

The Rangoon Sisters is the name that sisters Emily and Amy use as a platform to bring their traditional Burmese cooking to the people of the UK. Initially, some 12 years ago, this was in the form of supper clubs and later through their award-winning cookbook.

Taking the old name, Rangoon, for the country’s largest city (and former capital), Amy and Emily take great pride in their Burmese heritage and in using their platform to bring its cuisine to the masses. When you consider that they are both practising doctors in the NHS, this celebration of their culinary heritage really is a passion project.

When discussions began, we were keen to know if there was a Burmese sausage tradition and, if so, whether we could produce one. After a little back and forth and a few test runs, the answer was a resounding yes. We are delighted to offer a kayah sausage in collaboration with the brilliant Rangoon Sisters.

Taking inspiration from the flavours of the Kayah region in Myanmar, this is a sausage unlike any other you’ve ever tasted. Packed with spice from chillies and the unmistakable aroma of Sichuan peppercorns, lifted with fresh ginger, garlic and coriander, and balanced by fish sauce and Shaoxing wine, the result is a sausage that is at once intriguing and quickly addictive. One is unlikely to be enough.

How to Serve
Traditionally, a sausage like this would be eaten on its own, in a bar or on the street, with cold beer and toothpicks, and in this setting it is pure perfection. The ultimate beer snack. For a wider meal, serve with sticky rice and the Rangoon Sisters’ classic Burmese tea leaf salad (lahpet thoke), or their vibrant Burmese crunchy carrot salad (mone lah u nee thoke), both from The Rangoon Sisters Cookbook. Alternatively, keep it simple with stir-fried greens and garlic. However you choose, let the sausage do the talking.