Breakfast sausages in the making. Here in Japan your local supermarket will only really have American- or German-style sausages, almost always pre-cooked and rather watery (as well as the abomination of Japanese bacon). Whilst there is nothing really wrong with these local interpretations (although I cannot imagine what a Bavarian or Cousin Jonathan might have to say about them) I do like to have a proper English sausage every so often – Cumberland (cooked and served coiled into a fake, rather than being linked) or just good old pork and breadcrumbs. Colman’s mustard on the side, of course, and served with mashed potatoes and onion gravy. So I have to make the sausages myself; it is neither difficult nor expensive.