# How often do Brits cook fry-up breakfasts? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 29, 2020, 5:35am UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153 "2020-12-29T05:35:25Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 2, 2021, 5:27am UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/82 "2021-01-02T05:27:52Z")
Are the sausages bangers or Li’l Sizzlers? > **[English Breakfast Sausage Recipe](https://englishbreakfastsociety.com/bangers-sausage-recipe.html)** > > This traditional English breakfast pork sausage recipe will teach you how to make the kind of bangers that you would find in a full English breakfast. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [January 2, 2021, 6:02am UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/83 "2021-01-02T06:02:41Z")
Don’t forget the brown sauce. I use HP sauce for sausages, generally, instead of ketchup. ---
**Author:** ![Deeg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/deeg/32/2955_2.png) [@Deeg](https://boards.straightdope.com/u/Deeg)\ **Post date:** [January 2, 2021, 6:07am UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/84 "2021-01-02T06:07:31Z")
I _did_ say it was Americanized 😆. So mustard instead of brown sauce and the sausages were closer to italian than proper bangers. Sadly no black pudding cuz that’s not easy to get around here. But I did have beans; forgot to mention those. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 2, 2021, 7:23am UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/85 "2021-01-02T07:23:22Z")
I prefer Keen’s English mustard myself. ---
**Author:** ![DemonTree](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/demontree/32/8646_2.png) [@DemonTree](https://boards.straightdope.com/u/DemonTree)\ **Post date:** [January 2, 2021, 8:09am UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/86 "2021-01-02T08:09:59Z")
> [@EinsteinsHund](#): > > A little side question: I’ve never been to Britain, but I’ve been to some places (Ibiza, Fuerteventura, some Greek islands) in hotels that had a big contingent of British guests, and the breakfast buffets always had all the typical fried and cooked items you expect for a British breakfast, plus everything for a continental breakfast (I guess that’s the proper expression for a typical European breakfast, if there even is). Is this typical? Do British people like to indulge in a full breakfast in their holidays? Some of my carnivorous friends sure liked to eat fried bacon and sausages for breakfast and approved of that British custom. Yes. It’s the time and effort of cooking it, and the excess calories if eaten everyday that put most people off. None of that applies in a hotel on holiday. And if it’s a breakfast buffet then you don’t have to decide between full English and continental breakfast, just have both! ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 2, 2021, 10:03am UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/87 "2021-01-02T10:03:14Z")
When I was living full-time in Moscow, I used the recipe in that link to make my own sausages. They turned out fine, except I had to cook them as patties because I had no way of casing them. It was either that or eat German Weisswurste, which were available at the supermarket and the closest I could find in terms of texture and flavor. The thing that makes British sausages memorable is that the casings pop open as they cook, hence the name “bangers.” (At least they used to pop years ago; I’m not sure they still do. The ones I buy in Canada do if I brown them well, but they’re made locally and not imported.) ---
**Author:** ![Smid](https://avatars.discourse-cdn.com/v4/letter/s/838e76/32.png) [@Smid](https://boards.straightdope.com/u/Smid)\ **Post date:** [January 2, 2021, 1:25pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/88 "2021-01-02T13:25:52Z")
> [@carrps](#): > > I do love tomatoes and mushrooms. But did someone upthread say they used canned (tinned) tomatoes? Because, ugh. I’d rather not eat them if they’re canned – they’re one of the unfortunate veg/fruits that take on the taste of the can. A friend who is a professional cook insists that it has to be canned tomatoes on top of fried bread, and having tried that, I agree. It’s an excellent combination of juice and tomatoes which just doesn’t work with fresh or fried whole tomatoes. When I have a fried breakfast in a cafe it’s test for greatness involves using the tinned tomatoes on their fried bread (sometimes they have neither and it’s not quite as nice on toast). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 2, 2021, 4:24pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/89 "2021-01-02T16:24:10Z")
It may work with really ripe tomatoes, but in most cases, canned tomatoes are better than fresh. Certainly way better than what you’ll get in the market in January. I have never detected the “canned” taste myself. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [January 2, 2021, 4:38pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/90 "2021-01-02T16:38:28Z")
Agreed! I do detect the ‘tinny’ taste sometimes, but it cooks out very easily. A few cans of whole San Marzano tomatoes are an invaluable kitchen staple. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [January 2, 2021, 4:40pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/91 "2021-01-02T16:40:55Z")
> [@Smid](#): > > A friend who is a professional cook insists that it has to be canned tomatoes on top of fried bread, and having tried that, I agree. It’s an excellent combination of juice and tomatoes which just doesn’t work with fresh or fried whole tomatoes. > [@pulykamell](#): > > It may work with really ripe tomatoes, but in most cases, canned tomatoes are better than fresh. Certainly way better than what you’ll get in the market in January. I have never detected the “canned” taste myself. I don’t think I’m a super taster, but I am really sensitive to the taste of canned veg. It’s probably just a personal quibble. With all that grease, I think I’d like something fresh though…maybe chopped fresh tomato? Or I’m connecting this all in my head with huevos rancheros where I really like some pico de gallo or salsa fresca on top. O.k. Now I’m hungry. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [January 2, 2021, 4:42pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/92 "2021-01-02T16:42:20Z")
> [@carrps](#): > > I don’t think I’m a super taster, but I am really sensitive to the taste of canned veg. It’s probably just a personal quibble. Do you ever get red sauce pasta\* when you go out to eat? It’s almost certainly made from canned 'maters. Really, anything that’s not obviously a fresh tomato (salsa, a slice on your burger) is probably from a can. Even high-end restaurants will use premium cans rather than low-quality fresh during the off-season. ---
**Author:** ![Deeg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/deeg/32/2955_2.png) [@Deeg](https://boards.straightdope.com/u/Deeg)\ **Post date:** [January 2, 2021, 4:46pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/93 "2021-01-02T16:46:01Z")
The calories are certainly an issue but I find it fairly easy to cook. Put some oil in a cast iron skillet and start the sausages on medium-low. While that’s going chop up the mushrooms then drop them on with a slab of butter. Near the end turn up the heat and add the tomatoes. I nuke the beans (sue me 🤪). I like my eggs scrambled so I do them separately in my non-stick pan. The hardest part is getting them all done at the same time. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [January 2, 2021, 4:50pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/94 "2021-01-02T16:50:19Z")
Related anecdote: I did one of those “taste of \_\_\_\_\_\_\_” walking tours when I visited a family member and one stop was a burger place where every single thing is made from scratch. Meat grinders on premise, fresh buns, beer from a local sister brewery, etc. Before we ate, the owner told us that the only thing on menu not from scratch was the ketchup. For their opening day, they bought several hundred pounds of fresh tomatoes and spent hours making their own stuff, only to run out by noon. They went with bottled stuff after that. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 2, 2021, 5:27pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/95 "2021-01-02T17:27:24Z")
> [@Johnny\_Bravo](#): > > Do you ever get red sauce pasta\* when you go out to eat? It’s almost certainly made from canned 'maters. Yeah – if you get a peek into the kitchen or storage area, you often see 10# cans of tomatoes/tomato products back there. Unless you have access to really good fresh tomatoes, you really don’t have a choice. I remember making tomato sauce a few times as a teenager out of supermarket tomatoes and wondering why it always turned out so bland and watery. It’s interesting you get the “tinny” taste, as most cans are lined these days, as far as I know. I suppose you can be getting a taste of the liner they use. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [January 2, 2021, 5:33pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/96 "2021-01-02T17:33:08Z")
I don’t expect fresh tomatoes in sauce. But if there are more-or-less large chunks or slices, yeah, I prefer fresh and barely cooked. Once it’s cooked with a gazillion other ingredients it’s not _just_ a tomato any more. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [January 2, 2021, 5:40pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/97 "2021-01-02T17:40:43Z")
A marinara at a decent restaurant, even made from cans, isn’t going to be more than a couple ingredients. Salt, garlic, olive oil, maybe some basil. The tomato is still the star. But! At this point I’m well into “are you sure you’ve never tried a good one?” territory. Nobody gets to tell you what you should like. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [January 2, 2021, 5:53pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/98 "2021-01-02T17:53:58Z")
I learned this morning there’s a subreddit for fry-ups with loads and loads of fry-up porn, warts & all. [Fry-up](https://old.reddit.com/r/fryup/) ---
**Author:** ![casdave](https://avatars.discourse-cdn.com/v4/letter/c/c6cbf5/32.png) [@casdave](https://boards.straightdope.com/u/casdave)\ **Post date:** [January 2, 2021, 5:57pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/99 "2021-01-02T17:57:56Z")
I find that its also better to reduce tinned tomatoes - that way you get a stronger flavour and also it is thick enough not to make the toast go soggy. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 2, 2021, 7:39pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/100 "2021-01-02T19:39:22Z")
> [@Johnny\_Bravo](#): > > A marinara at a decent restaurant, even made from cans, isn’t going to be more than a couple ingredients. Salt, garlic, olive oil, maybe some basil. The tomato is still the star. Pretty much exactly my basic tomato sauce. There’s also one with just tomato, butter, and onion I love for its simplicity. But I’m straying off the British fry-up topic here. 🙂 Back to your regularly scheduled thread. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [January 2, 2021, 11:09pm UTC](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153/101 "2021-01-02T23:09:38Z")
One would expect less tinny flavor in the big restaurant-sized cans than in small home cans, because of the surface-to-volume ratio. Dunno if that’s what makes the difference or not. But yeah, if fresh tomatoes are available, they beat out everything. [Previous page](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153.md?page=4) [Next page](https://boards.straightdope.com/t/how-often-do-brits-cook-fry-up-breakfasts/929153.md?page=6)