Charcoal-baked sausage "barbecue" & bacon "croquette", I have eaten two Focaccia series with Mos burger

A barbecue sauce was cooked with several kinds of vegetables in a horseshoe type sausage baked with direct flame of the size of the fabric "Barbecue Focaccia"(360 yen including tax) and croquette with image of German potatoes plus bacon and onion feature"Hokkaido-made Kitakyari Used Croquettes Focaccia"(320 yen tax included) was released from Mos Burger on December 26 (Wednesday). Focaccia has appeared for a limited time in the past, and this time also appears for a limited time. I decided to take this opportunity to eat, because it is peculiar.

Past popular products will reappear for the first time in 6 years "Barbecue Focaccia" limited release for a while! ~ "Hokkaido made Kitakyari Used Croquette Focaccia" is also released at the same time ~
(PDF file)http://www.mos.co.jp/company/pr_pdf/pr_121205_1.pdf

Arrived at the shop.


When I entered the shop, I ordered barbecue Focaccia and croquet focaccia which I released today.


Even the desk was firmly appealing.


After waiting about 8 minutes, two appeared at the same time.


First of all, from the barbecue Foccacca characterized by big sausage, which will be the first resurgence in 6 years since 2006.


As you open the Focaccia, the fragrant smell of the sausage is burned and the appetite is stimulated. Looking inside, plenty of sauce that looks like Moss looks like a beetle. It seems that the sauce is made by simmering cabbage, eggplant, onion etc with tomato ketchup and demiglace sauce.


You can see sausages well from the other side. He used natural sheep intestines, chewed up and pursued smell of smell. And cabbage for garnish.


When I try to eat, the first smell that smells like smoke is often found in kumo. This is a sourceHickoryAlthough it seems to be because smell of smell of kun made is added, it is not felt together with the taste of meat and sauce, but only smell of smell can be felt alone, so it may feel a little floating. Also, the eating response of the sausage is outstanding, after the comfortable texture crispy and crisp, the umami of juicy meat overflowing with sauce overflows. Unlike hot dogs, Focaccia is chewy with a dough that is rich in mochi, so you can feel volume feeling coupled with big sausages. While eating, the sauce will spill out, but this is as usual so there is no particular problem as long as you are prepared in advance.


Next is HokkaidoKitakaariCroquette using Focaccia.


Crisp fried croquette. It seems that clothing is getting crispy texture by putting potato flour into it.


A plentiful sauce from the other side. Cut seaweed is put on top of cabbage.


The contents of the croquette are very soft. Clothing of crisp crackers It is a contrasting texture with Fokacca with responses, so this softness stands out more. Bacon is contained in it, and the soft taste of potato wraps the flavor of the meat. Cut sauce is never too thick, just feeling good, it is also good to tighten the whole taste. I also thought that "I'm concerned about oiliness" because it is croquette, but even after eating barbecue Focaccia, I could eat it without problems. It is a rough taste about it.


Both are warm, so it looks nice even on cold days.