I couldn’t agree more. I can’t stand those cheap sausages that are like pink foam on the insides. And why is it always back bacon (usually unsmoked) that’s never quite cooked enough?The trouble with buffet breakfasts is quantity over quality. Sausages and bacon are worth paying more for. Buffet black pudding can be like frisbees. I have had too many of these breakfasts over the years while away on business.
IT SHOULD BE STREAKY SMOKED BACON THAT’S COOKED TO THE POINT WHERE IT SHATTERS WHEN YOU STICK
YOUR FORK IN IT.
Pay attention, cafes and hoteliers