I have tried to find English Cumberland breakfast sausages as well as streaky bacon without any luck. There is bacon in the supermarkets but it is all Taiwanese and maybe they just don’t know how to cure bacon but it is all horrible…
I am desperate. If I am going to give myself cholesterol problems I would like to do it with the right stuff… 
The pigs are, erm, “different” here. Seriously, I think they eat feces and polystyrene or something because the quality of the pork is just amazingly bad.
I think your only bet is to head to Costco or Jason’s on pay day.
I’ve not tried them personally but you could try this guy https://www.facebook.com/FarrellsEnglishSausages
I resorted to making my own after despairing at getting a decent banger.
Re the pork here I would say it depends where you buy it and who you buy from. My mother-in-law knows someone who raises pigs on quality feed and the pork is lovely. Her stall in the market sells out in no time at all.
England.
[quote=“pungnan”]
Re the pork here I would say it depends where you buy it and who you buy from. My mother-in-law knows someone who raises pigs on quality feed and the pork is lovely. Her stall in the market sells out in no time at all.[/quote]
Yep, it pays to know this kind of stuff. In my area it’s the stall in the Shidong market. No bacon though
Wow … nice. Where did you get the sausage casings from?
Considering Taiwanese people generally don’t put up with bad-quality food, I am surprised that pigs here are raised in such appalling conditions. I’m not sure if they think that’s the correct way to do it because - perhaps - some foreign “expert” has been around giving lectures on the subject, but it seems to me free-range and local-breed meat is a market that’s just wide open at the moment. Very few people are doing it, and the ones that are must be, well, making a killing.
Wow … nice. Where did you get the sausage casings from? [/quote]
My mother-in-law got them from the butcher. The butcher also minced the pork. Wish I could be more specific she moves in mysterious ways and I am merely the driver on her crack-of-dawn forays to the market. In the UK most butchers will also supply them for next to nothing.
Making them was a reasonably easy process, just mix very fatty pork with some herbs and salt and stuff it into the casings with a chopstick. You then twist the casings at regular sausage sized intervals.
I agree some sort of organic meat stall/shop with proper hygiene certificates would, well, clean up. Especially in an ex-pat centric area. If anyone wants to have a go at it I’m all ears (and chops, trotters etc)
Easy, head to Mr Sausage. Run by aussie Mark and his Taiwan wife Elsa. Nice couple. Great food. Nice bar/restaurant.
mr-sausage.com.tw/
[quote=“dizzyhytes”]I have tried to find English Cumberland breakfast sausages as well as streaky bacon without any luck. There is bacon in the supermarkets but it is all Taiwanese and maybe they just don’t know how to cure bacon but it is all horrible…
I am desperate. If I am going to give myself cholesterol problems I would like to do it with the right stuff… [/quote]
Hi, any chance of the recipe for the cumberland sausages. I really miss them 