Sunday, October 29, 2006

Black Bridge Sausage: Yum

Tired of eating those cloying Chinese sausages with chunks of fat in them like icebergs in the North Atlantic? To my great delight, this year Black Bridge came out with two new western-style sausages, a pork "bockwurst" and a pork-and-cheese bockwurst. The flavor is a lot more like what we used to get at home, and the price of a package of five of the too-slim sausages is just ~$70, or about a quarter of what imported varieties will set you back. Nope, they ain't like the chorizos at your local bodega, and they won't fill you up like a kielbasa on rye slathered with horseradish, but they are definitely not bad at all. Most of the major supermarket chains like Shin Nung and volume retailers like Carrefour will have them in the processed meats department...enjoy!

6 comments:

STOP Ma said...

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Did someone say "Kielbasa"?!!

Let's POLKA!!!

Yeeeheeeeeeyaaaaaaa!!
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STOP Ma said...

.
.
.
Did someone say "Kielbasa"?!!

Let's POLKA!!!

Yeeeheeeeeeyaaaaaaay!!
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.
.

Anonymous said...

I heard within a year or so, there's gonna be a CostCo in Taichung. By then, there are gonna be more choices.

--domesticopinions

Anonymous said...

mammamia!!! but is it sweetened? sweetened sausages/weiners are icky and i'm tired of unpleasant surprises (though these daze, unsweetened is more of a surprise)

michelle

Anonymous said...

Can I meet Eva? She's beautiful.

Anonymous said...

The great thing about Taiwanese sausages is you can see the chunks of fat and therefore can make a fair estimation of how much fat is in them.

European-style sausages like the bockwurst are deceiving. They use mainly meat trimmings and these are chopped very finely to add to modified starches, ice, vegetable oil on top of fat, all of which spiced heavily to mask any disagreeable taste.

Your opening statement about being tired of seeing fat on Taiwanese sausages is misleading, in that it does Taiwanese sausages a disservice in favor of European sausages.