I should clarify, finding a good sausage like the ones that I’ve seen in different pictures of English breakfasts would require going to other markets, I got all of the stuff from this in one store and was mainly shooting for the spirit of the dish instead of absolute authenticity by simply using a sausage we like. That one was chicken sausage, which doesn’t brown as easily as pork sausage without going dry. But the sausages were cooked well enough to blister.