咖啡香肠由台湾人林奕利于2003年发明[1][2]。以咖啡原料与上等后腿猪肉腌制而成的材料制作香肠。其特殊的咖啡口味，让品尝者在吃香肠的同时，体验17种咖啡混合而成的特殊味道。后腿猪肉的肥瘦比例接近于20/80，让咖啡香肠能在此种混和下，调配出完美的口感。
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