I've tried it.

It's nowhere near good British bacon.

I do wonder about buying something similar, just cut thicker, from a butcher.

Bacon and egg butties - why do you ask?

I get my supply of bacon and sausages amongst other stuff from Franky4fingers store in Zug. Yum

Swiss cuisine is hardly world class. Though admittedly cooked better than it would be in England, for the main part!

What I think you've missed, is that this forum is largely populated by expats. And one common theme of expats is that, while many deeply enjoy the different foodstuffs available, they still hanker after a taste of home.

British sausages taste so good to most UK citizens, because they're not 100% meat. It's all that gristle, mechanically recovered meat, rusks, cardboard, rat droppings etc., that give it it's essential flavour.

Liked your sense of humour.
And agree on expats, which I am as well.
Let us recognise or concede that one can survive without proper UK sausages and bacon. Camembert or Andouille for the French or Fondue and Spaetzli for the Swiss, Wienerschnitzel and Knoedels for the German.

I found some egg butties pictures for non UK nationals and nostalgic. Are they regular?
here http://www.uknet.com/gallery/BritishFood-Eggbutty

enjoy

Blimey, I never knew that there was local food here in Swiss!!!!

And as for there being countryside too.. well, that's a revelation,
and no mistake!!!

Is there anything else that I've been missing in my time here???
Any cheese apart from the inevitable cheddar, some alternative
to Cadbury's chocolate (R.I.P.), that kind of thing???

I think you are a tad confused when it comes to UK and Swiss sausages. UK sausages (example Sainsburys butchers choice) generally have 85%+ meat inside them, whereas Swiss sausages are generally 60-65% (at least the ones i've checked on the packets).

Uk bangers are in my opinion undoubtedly superior in meat content and quality.

As much as I enjoy local cuisine - I do love it, my gall bladder on the other hand, not so much - anyhow....

There are certain times that I really really could go for a huge American style breakfast. This breakfast is similar to the Big British Breakfast but without the beans and fri - er, chips but instead with grits and / or hashbrowns and perhaps some nice country gravy.

Mmmm... I can almost taste it now.

It would look something like this:



(Just in case you're ever in West Virginia... breakfast to be had here)

It depends . . . the bratwurst I bought at the weekend were 85% meat. And it tasted like proper meat.

I suspect the 'meat' in UK supermarket sausages is not meat we would accept in pre-ground form.

This is not to say that I don't like a good British sausage. It's perfectly acceptable to add something to the meat mix to lighten the texture, e.g. in this recipe by Heston Blumenthal:

http://www.timesonline.co.uk/tol/lif...icle607705.ece

Even Americans advertise them
.

Yes, found your answer on the post on sausages.

http://www.naturally-orkney.com/index.php