Back in the year end of 2018, I was planning a birthday gathering at my house.

My mom had given me some dried sausage casings earlier – she knew I enjoyed cooking and experimenting in the kitchen. They’d been sitting in my fridge, and I kept thinking: “I should do something with these.”

So I decided: why not make sausages for the party?

I’ve always been drawn to artisanal things. The craft of making something by hand. The care that goes into each step. The difference you can taste when something is made with attention and intention rather than mass-produced.

Whether it’s coffee roasted in small batches, bread made fresh each morning, or furniture built by hand – there’s something special about artisanal craftsmanship that resonates with me.

So I researched traditional sausage-making techniques. I sourced good quality pork from a neighborhood meat supply. I learned about grinding ratios, spice blends, and casing preparation.

That first batch? It was a learning experience. Some sausages turned out great. Others… well, let’s just say the learning curve was real.

But when I served them at the party, something interesting happened.

People didn’t just eat them and move on. They stopped. They asked questions. “Did you really make these yourself? How? Where did you learn this? Can you make more?”

That’s when the idea first sparked: Maybe there’s something here.

But making sausages for friends at a party is one thing. Starting a business is another.

What pushed me from “this is fun” to “this needs to exist” was something more personal.

My father was a cancer patient. Watching him go through treatment, I became acutely aware of how much what we eat affects our health. The ingredients we consume. The chemicals we put in our bodies. The choices we make every single day about food.

My dad passed away. And in processing that loss, I kept coming back to the same thought:

What if we can eat a little bit healthier? What if the food we eat didn’t require compromising between taste and quality?

Sausages, typically, are not health food in general. Most commercial sausages are filled with preservatives, artificial additives, fillers, and ingredients you wouldn’t choose if you knew what they were.

But they don’t have to be that way.

What if sausages could be made with:

• Real meat from quality cuts
• Natural ingredients you could recognize
• Zero preservatives – just fresh, real food
• Authentic flavor from real spices, not flavor enhancers

Combining my love for artisanal craftsmanship with this desire to help people access healthier food options – that’s when Abraham’s truly began to take shape.

Here’s where my background comes into play.

I’m an engineer by training. Years of technical work in mechanical & electrical building services taught me systematic thinking, precision, and the importance of understanding why things work, not just how to do them.

When I started making sausages seriously, I didn’t just follow recipes blindly. I wanted to understand the science:

• Why does fat percentage matter? (It affects texture, juiciness, and flavor release)
• What’s the ideal grinding temperature? (Too warm and fat smears, too cold and texture suffers)
• How do spices interact with meat proteins? ((Some enhance, some need time to develop)
• What makes natural casings different from synthetic? (Permeability, texture, that characteristic “snap”)

My engineering mindset allowed me to approach artisanal food-making with precision and science, rather than just gauging by feeling.

I could:

• Measure and control fat-to-lean ratios exactly
• Monitor temperatures throughout the grinding and stuffing process
• Test and refine recipes systematically rather than randomly
• Document processes digitally so quality could be replicated batch after batch
• Implement quality checks at every production stage

This is where Abraham’s became unique: Traditional artisanal methods, enhanced by engineering precision.

Not “industrial food science” that optimizes for shelf life and profit margins.

But real engineering applied to make sure artisanal quality could be consistent, reliable, and safe – especially in Malaysia’s tropical climate.

After that first birthday party experiment, I kept making sausages.

For friends. For family gatherings. For potlucks.

Each batch taught me something new:

• I like this spice blend works better than that one
• Natural casings need to be prepared this specific way
• Grinding texture affects the final bite dramatically
• Fresh ingredients make an obvious difference

I started sharing with chefs I knew. Asked for honest feedback. Refined my recipes. Improved my techniques.

The consistent response? “This is different. This is what we’ve been looking for.“

Malaysians enjoy incredible food experiences:

• Specialty coffee programs
• Artisanal bread from local bakeries
• Farm-to-table produce
• Traditional food from decades old recipes

But when it came to sausages? They were stuck with mass-market options that didn’t match their other food experiences.

That’s when I knew Abraham’s could play a part in Malaysia food scene  – not just as a hobby, but as a business serving Malaysia’s culinary community.

When I transitioned from kitchen experiments to building Abraham’s as a business, I made some fundamental decisions about what this company would be.

These aren’t marketing slogans. These are principles born from my personal journey – from loving artisanal craft, from losing my father, from wanting to create healthier food options, from applying engineering precision to traditional methods.

What this means:

We use premium pork shoulder – not cheaper cuts filled with mystery parts.

We use natural spices – real garlic, real herbs, real peppercorns.

We use zero preservatives – because we trust in the natural preservation method, frozen. Frozen fresh food shouldn’t need chemicals to be safe.

We use natural casings – traditional intestinal casings, not synthetic alternatives.

Why it matters:

Because after losing a family member, I became deeply aware of how food affects health.

I can’t claim our sausages are “health food” – they’re still sausages, after all. But instead of names in the ingredients list that you can hardly pronounce, they’re made with real ingredients you’d recognize, without the artificial additives and preservatives that fill commercial products.

When you eat Abraham’s sausages, you’re eating real food.

What this means:

We make sausages in small batches – typically 5-10 restaurant orders per production run.

Each sausage is handcrafted – from grinding to mixing to linking.

We use traditional European techniques – methods refined over centuries.

We respect the craft – no shortcuts that compromise quality.

Why it matters:

I love artisanal craftsmanship long before I started this business.

There’s something irreplaceable about food made by hand, with attention and care, using methods that honor tradition.

You can taste the difference. The texture is authentic. The flavor is real. The experience is different from anything mass-produced.

What this means:

We measure everything – fat ratios, temperatures, weights, timing.

We test systematically – recipes are refined through data, not guesswork.

We implement quality protocols – checkpoints at every production stage.

We document processes – so quality is consistent batch after batch.

Why it matters:

Because artisanal doesn’t have to mean inconsistent.

My engineering background allows me to apply scientific rigor to traditional methods. This means chefs can trust that every batch meets the same high standards – crucial when you’re building signature dishes around our products.

Traditional craft + engineering precision = reliable artisanal quality.

What this means:

Transparent ingredient lists – no hiding behind “proprietary blends.”

We’re honest about shelf life – 6 months frozen, consume within 3 days once thawed and refrigerated, because we don’t use preservatives.

We discuss capabilities and limitations openly – no overselling or false promises.

Why it matters:

Because trust is earned through transparency, not marketing claims.

When you work with Abraham’s, you’re not dealing with a faceless corporation. You’re working directly with me. I’ll answer your questions honestly. I’ll show you exactly how your sausages are made.

What partnering with Abraham’s looks like:

Our personal phone number and WhatsApp can be found at our Contact Us page. When you have questions, you’re not navigating through customer service departments. You’re talking directly to us.

Response commitment: Inquiries answered within 1 business day.

We believe in discussion:

• Menu development consultation – Let’s discuss how our products fit your concept
• Cooking technique guidance – Best practices for different applications
• Storage and handling – Protocols optimized for Malaysian tropical climate
• Portioning and costing – Help with menu engineering

If our products aren’t the right fit for your needs, I’ll tell you honestly.

If we can’t meet your volume requirements, I’ll let you know upfront.

If you need features we don’t offer, I’ll be transparent about our capabilities.

Why? Because I’d rather have no relationship than a disappointing one. Long-term partnerships are built on honesty, not overselling.

We understand every kitchen has different needs:

• Trial orders available – Start small, test in your menu, scale gradually
• Mixed product orders – Try multiple varieties to find what works (Minimal MOQ applies)
• No long-term contracts – Order when you need, no forced commitments
• Custom specifications – For regular partners, we can discuss custom pack sizes (subject to discussion)

At Abraham’s, we focus on European-style sausages and everyday favorites made with authentic methods:

Traditional German sausage with coarse grind and authentic spicing (marjoram, white pepper). Perfect for grilling or pan-frying.

Polish-style smoked sausage with robust garlic profile. Versatile for grilling, soups, or direct serving.

Available in sweet or hot varieties. Ideal for pasta, pizza, sandwiches, and Italian applications.

Classic morning sausage with sage and black pepper. Perfect for brunch menus and breakfast plates.

Cajun-style smoked sausage with bold spice profile. Excellent for gumbo, jambalaya, or grilled dishes.

Argentinean-style with paprika and garlic. Versatile for fusion dishes, pasta, fried rice applications.

Premium pork patties for gourmet burgers. Same quality standards as our sausages.

Seasoned meatballs for pasta, sandwiches, appetizers. Handcrafted in small batches.

All products made with:

• Premium pork shoulder
• Natural casings (sausages)
• Zero preservatives
• Traditional methods
• Engineering quality control

Abraham’s was created primarily for professional kitchens, but we welcome anyone who values authentic quality:

Our primary focus. We understand professional kitchen needs:

• Consistent quality for signature dishes
• Chef specifications (pack size, weight, shelf life)
• Menu development support
• Flexible ordering for menu changes

Breakfast and brunch operators who need authentic sausages that match their quality coffee and artisanal bread.

Operations requiring reliable quality at scale, with transparent sourcing and food safety compliance.

We work with home customers on larger orders (minimum quantities apply). Perfect for communities, bulk purchases and families who value real ingredients.

Ready to experience the Abraham’s difference?

Here’s how to begin:

Let’s have a conversation about your needs:

• What are you looking to create?
• What volume do you need?
• What’s your delivery schedule?
• Any specific requirements?

Book a call: Submit a form via our Contact Us page

WhatsApp: +6016-820 4926 (Click Here)

Email: info.absmeatsandco@gmail.com (Click Here)

Try our products in your kitchen before committing:

• Test texture and flavor in your cooking style
• Experiment with menu applications
• Train your team on handling
• Get customer feedback

No obligation. We want you to be confident in the product.

Begin with trial orders and scale naturally:

• Small initial orders to test the market
• Feature in select menu items first
• Gather customer responses Expand as confidence grows

We’re patient. We’re not pushing for massive commitments. We’re building relationships.

Abraham’s is still young.

We’re building this business one partnership at a time.

What started as a kitchen experiment with sausage casings my mom gave me has grown into something meaningful:

A business that honors artisanal craftsmanship Food made with real ingredients that people can feel good about eating A way to help chefs create better dining experiences A contribution to Malaysia’s growing artisanal food movement

My vision for the next 3-5 years:

Short-Term (Next 12 Months):

• Partner with 20+ quality-focused restaurants across Klang Valley
• Build reputation as Malaysia’s go-to artisanal sausage supplier for chefs
• Continue refining recipes based on chef feedback
• Strengthen local supply chain partnerships

Medium-Term (2-3 Years):

• Extend delivery coverage to Penang, Johor Bahru, and other major cities
• Develop chef collaboration program (co-create custom recipes)
• Invest in expanded production capacity while maintaining small-batch quality
• Build Malaysian artisanal food community

Long-Term Vision:

• Establish Abraham’s as the quality standard for artisanal sausages in Malaysia
• Inspire more Malaysian artisan food producers
• Show that Malaysian-made products can compete with imported options
• Prove that you can combine passion, health consciousness, and business success

But here’s the commitment: We’ll never sacrifice quality for growth.

This business started from a personal place – loving artisanal craft, wanting to help people eat healthier after losing a family member, and applying my engineering background to make it all work.

Those roots won’t change, no matter how big we grow.

I’d rather stay small and excellent than become large and mediocre.

You might be wondering: “Why is this guy so passionate about sausages?”, or at least a lot of my friends and families asked.

Let me be honest with you.

It’s not really about sausages.

It’s about:

• Honoring craft – The artisanal values I fell in love with
• Real food – Helping people eat ingredients they can recognize and feel good about
• Combining passion and precision – Using my engineering background to make artisanal quality consistent
• Building something meaningful – Creating a business that matters, not just one that makes money

When I made those first sausages for my birthday party, I had no idea it would lead here.

When I lost a family member, I didn’t know his passing would inspire me to focus on healthier food options.

When I applied engineering thinking to traditional sausage-making, I didn’t realize it would become our unique advantage.

But all of these pieces came together to create Abraham’s.

And now, every batch we produce, every chef we partner with, every customer who tastes the difference – that’s proof that this journey was worth taking.

Whether you’re a chef building your menu, a café owner who values quality ingredients, or someone who simply cares about what goes into your food – I’d love to hear from you.

This business started in my kitchen. It grew from personal experiences and deeply held values. And it continues because of partnerships with people who share those values.

Let’s start a conversation.