Recently, Sun World Ba Na Hills tourist area has partnered with German culinary expert Gregor J. Brennecke to standardize and elevate the quality of its renowned sausages, long considered a “signature dish” of Ba Na’s cuisine.
Ba Na sausages have long been famous for their irresistibly delicious flavor, leaving diners with the sentiment: “one bite – a memory for life.” To further enhance the quality of this special dish, Sun World Ba Na Hills invited Mr. Gregor J. Brennecke, a top culinary expert from Germany with 18 years of experience in meat processing and preservation, to accompany them on the journey to “standardize” the flavor and create a distinct identity for Ba Na sausages.
Culinary expert Gregor J. Brennecke training Sun World Ba Na Hills staff at the sausage workshop
Mr. Gregor J. Brennecke is a “master” in the field of meat processing and preservation in Germany, having worked in seven countries worldwide. He possesses the ability to supply and consult on modern production techniques combined with traditional recipe solutions to enhance both productivity and quality of processed meat products.
This cooperation focuses on standardizing two core sausage recipes of Ba Na: black pork sausage and veal sausage. The German culinary expert directly trained and guided the production team at the Ba Na sausage workshop, ensuring the processing procedures adhere to the strictest German standards. The goal is not only to produce sausages with authentic German flavor but also to preserve the “unique” taste of Ba Na, creating a clear distinction from conventional industrial sausage products on the market.
“The meticulous attention to detail by the resort has created a special charm for Ba Na sausages,” shared culinary expert Gregor J. Brennecke.
Speaking about the decision to invite a German culinary expert to enhance sausage quality, Mr. Nguyễn Duy Anh – Director of Culinary at Sun World Ba Na Hills – said: “Although our sausage products have conquered millions of diners around the world and have been recognized as a must-try dish of Ba Na Hills, the resort still aims to standardize them at the highest level to bring exceptional quality to global visitors. We aspire to make Ba Na sausages not only a beloved specialty within the resort but also a favored gift for tourists to bring home to friends and family – and even a potential export product in the future.”
With his extensive experience in the culinary field, German expert Gregor J. Brennecke offered high praise for Ba Na sausages: “Ba Na sausages are very delicious, well-seasoned, and made from premium ingredients. They are appealing thanks to the delicate combination of local flavors with authentic European sausage-making techniques. The meticulous attention to detail by the resort has created a special charm for Ba Na sausages, and more importantly, this dish perfectly aligns with the space and experience offered here. After applying the expertise and standardized procedures we have provided, we believe Ba Na sausages will reach an even higher level of excellence and leave a lasting impression on diners.”
Ba Na sausages and Sun KraftBeer – a perfect pairing
It is known that the most crucial secret to Ba Na sausages lies in their unique processing method and carefully selected ingredients, strictly complying with international HACCP standards. The key ingredients that define their “distinctive flavor” include veal and black pork raised naturally in highland areas with temperate climates such as Nam Giang and Trà My (Quang Nam). To ensure quality, all cattle and pigs raised for meat consumption are fed 100% natural plant-based diets – with zero use of industrial growth promoters or stimulants.
Sausages are considered a “signature” specialty of Ba Na Hills
After slaughter, black pork is preserved and transported to the factory within 45 minutes to one hour, helping the sausages retain the meat’s natural freshness and sweetness – creating a flavor that sets them apart from industrial sausages. These fine meat cuts, seasoned with premium spices entirely imported from Germany, go through a unique cold coarse-grinding production process, with a special and exclusive recipe found only in Ba Na. The temperature at the production workshop is always maintained below 18°C – an ideal condition for producing fresh, fragrant sausages. This perfect combination of premium ingredients, modern closed-loop production processes, and proprietary recipes has created irresistibly delicious sausage slices. Today, Ba Na sausages are not just a dish – they are an iconic souvenir, a culinary experience not to be missed when visiting the peak of Chua Mountain.
In addition to “standardizing” sausages, during this occasion, culinary expert Gregor J. Brennecke also supported Ba Na Hills in developing other attractive new food products such as high-end hams like Parma ham and dry-cured ham, accompanied by professional processing procedures and operational training. This promises to further diversify the culinary menu at Ba Na Hills, offering guests a more refined and enriching taste experience.
DANANG CENTER FOR TOURISM PROMOTION
