Evita Bar: Artisan Gourmet Sausages and Wines Promotion

The ever stylish Evita Bar

The poster read, an evening of gourmet sausages and Wines. I needed to check this out. I have always liked Evita in District 2 but since their recent renovation it has taken on an even better ambience. This is one of my favourite spaces in the city now.

They were not shy with the free wine

Owner Alexander Egert has created a wonderfully eclectic space with a great taste in music. Some evenings I am happy to sit in here and just listen to music that I have never heard before.

The fixtures and fittings include a baby grand

The bar is a quirky European style bar with great artwork and decor. The ceiling decorations are the mats that they use for drying rice paper in the Mekong Delta. There are two pool tables and a great menu. This is a place that is on the up.

Quirky artwork including one of my favourites from Rene Magritte

This evening was put on in conjunction with Artisan Fine Food Company Limited. Announced as an evening presenting a banquet of Artisan Gourmet Sausages and Wines it was more than just an interesting respite from the usual District 2 social life.

Evita Bar; one of the best in town

Six different gourmet sausages were prepared and presented on the night. The arrived two at a time, complimented by finger food also available.

Gourmet Sausages presented on the night

Smoked Hungarian

I quite liked these. Made with both beef and pork these are naturally smoked and were first presented in manila in the Philippines. Other ingredients include marjoram, paprika, ginger, onion powder, garlic and cognac

French Andouille

A famous French pork sausage that is seasoned with garlic and thyme, cayenne, black and white pepper. Quite pleasant, they are lightly smoked.

First up were the Smoked Hungarian and French Andouille

Jack’s Cheese 

The unfortunately named American sausage created by the founder of FilFresh, Jack Clark. I was not a fan, consistency of a much cheaper frankfurter.

Smoked Pepperoni 

These were pretty good but more like a slightly spiced sausage than a genuine pepperoni. They were a little too soft in consistency for me. Similarly spiced as the chorizo, they lacked the punch.


This famous sausage from Switzerland was a bit of a surprise and not an unpleasant one. White wine is used among the flavourings to create a smooth consistency of the beef and pork.

Smoked Chorizo. 

This hot and spicy little number was  one of the best on the night for my taste. Oak smoked, it is unsurprisingly Artizan’s biggest seller. Cayenne peeper, paprika, nutmeg and carom seeds flavour the pork mixture.

Swiss Schueblig and the Smoked Chorizo from Spain

It was great evening thanks to the hospitality and generosity of the hosts. The gourmet sausages were very good though the consistency lacked a bit of ‚Ä?bite‚Äô for my personal taste. I like a sausage with a bit more substance to it. But they are as good as I‚Äôve had in Vietnam.

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Following a highly successful 25-year career as a singer/songwriter and musician, Keith pulled out of the rat race and moved to Southeast Asia in 2008. First living in Thailand, he moved to Cambodia and then relocated to Ho Chi Minh City in early 2013. Keith has had work published in magazines and websites in the UK, Europe, USA, Australia and Asia. He has written for the BBC and has appeared on TV and radio in many different countries. His great loves are music and travel, but he writes on a whole range of subjects.