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Farm develops duck sausages as healthier alternative to pork

Farm develops duck sausages as healthier alternative to pork

2025-08-01

Sausages are a popular food in Taiwan, primarily made from pork. But one farm in Changhua tried something different. Rather than using pork, it uses duck breast and leg to make a lighter, more healthy sausage. The third generation of this family-run farm is preparing to take over and continue improving this delicious duck sausage.

The sausages sizzle in a wok, browning as they cook.

Sausages are very popular in Taiwan, but these are unique. Rather than the traditional pork sausage, these ones are made from duck. It offers the same comforting, savory flavor, but it’s much lighter and less oily than its pork counterpart.

Tsai Hsien-chang
Second-generation duck farmer
It’s not oily, so there’s no greasy feeling when you eat it. It’s light and refreshing, so people who care about health will like it more, and the average person would like it as well, because it’s not oily, it’s really not.

This family farm in Chuanghua’s Dacheng Township has been raising ducks for over 60 years. After surviving the collapse of the duck meat market about 20 years ago, they started developing duck sausages, creating a new business opportunity and offering the market an alternative to the traditional pork sausage.

Chen Wu-hsiang
Duck sausage factory manager
It’s different from pork because pork is fatty and oily. Duck sausages are tender and chewy, with a completely different texture to pork.

Tsai Chia-fu
Third-generation duck farmer
I hope to make this industry even better. As I just said, the internet has better sales channels. There’s more than just the traditional ones.

These duck farmers no longer rely solely on selling ducks to make a living. They have found more diverse strategies by creating a unique product, making the industry more competitive.

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#sausage #ducksausage #porksausage #comfortfood #health #healthychoice #duckfarm #familyfarm #thirdgeneration

彰化養鴨戶拚創意研發「鴨肉香腸」 香而不油

2025-08-01

香腸是台灣的國民美食, 一般都是豬肉香腸,但現在彰化有養鴨戶,研發出鴨肉香腸和市場做出區隔。取用鴨胸和鴨腿的部分製成香腸,和豬肉香腸相較起來,吃起來比較沒有負擔,目前養鴨戶的第三代也即將接班,要將家中研發出的好味道,繼續傳承下去。

香腸在油鍋內煎的吱吱作響,香氣四溢。

這是台灣的國民美食,只是這個香腸不一樣,不是用豬肉做的,而是鴨肉香腸,吃起來一樣香,但比起豬肉香腸,吃起來應該比較沒有負擔。

[[第二代養殖業者 蔡憲章]]
"它不油,你吃起來完全不會有油膩感覺,又清清爽爽的,健康族群接受度會更高,大眾接受度也會很高,因為吃起來不油,真的不油"

彰化大城鄉一間養殖戶家族經營三代超過60年,20多年前挺過鴨肉崩盤的低潮,為了開創新商機,研發了鴨肉香腸,也和市場的豬肉香腸有了獨特區隔。

[[鴨肉香腸廠長 陳武雄]]
"這和豬肉不一樣的地方在豬肉肥又油,鴨肉香腸吃起來軟軟QQ的,口感和豬肉完全不一樣"

[[第三代接班人 蔡家富]]
"希望可以把這產業做得更好,我剛剛所講的,網路這些有更好銷路這樣,不要說只有現在傳統的部分"

養鴨人家不再單純靠賣鴨過生活賺錢,而是採取多元策略,打造特色的產品,讓產業更有競爭力。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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