Are the sausages bangers or Li’l Sizzlers?
Don’t forget the brown sauce. I use HP sauce for sausages, generally, instead of ketchup.
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.
I prefer Keen’s English mustard myself.
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!
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.)
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
I learned this morning there’s a subreddit for fry-ups with loads and loads of fry-up porn, warts & all.
Fry-up
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.
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.
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.