Ale: In their defense, if you tried to fool me with an English breakfast I'd also hit you with whatever was at hand.

A lot of Irish people are from Ireland.

FACT: A lot of them like Irish food. FACT: They are mostly not Spaniards. FACT: They drink Irish Breakfast tea and if you try to fool them with English Breakfast they'll HIT YOU WITH A MERINGUE.

In their defense, if you tried to fool me with an English breakfast I'd also hit you with whatever was at hand.

Wait, do you mean English breakfast tea or an actual full English breakfast? Because as long as I can tell them to not even bother sending me the beans a full English is still pretty good.

Take your pick. ¯\_(ツ)_/¯

Well, I’ll take your black pudding if you’re not going to have any.

English Breakfast Tea is regular tea flavored with dried canned beans, mealy tomatoes, and pork fats.

I'd complain about the lack of spices in the sausages, but it's still pretty good. I don't mind the beans I use the toast and sausage to sop up the bean sauce. The black pudding is only an occasional thing for me.

It might be my genetics, but I think good Irish or English sausages are quite flavorful, if not particularly hot. And the black pudding is one of my favorite parts!

So in 2019 I went to a wedding in Lincoln, the sausages there had 2 spices in them and were tasty. There are others I got imported through Parkers which were tasty. Irish bangers are ok, but basic English pork, rusk and salt are bland to me. The regionals may differ.

I'm vegetarian, but the rest of the house insist on Cumberland or Lincolnshire sausages, which are generally available with different herbs/spices The local farm shop sells stuff with chilli in which the kid loves, "Welsh Dragon" is worth looking for apparently

I had Lincoln in Lincoln and Cumberland through Parkers both were really good. The chili stuff I can get my fix here as Chorizo or Andouille sausages. I need to see what my pasty shop has this week.

Yeah, it’s allspice, mace, and nutmeg and stuff in that family. Not a lot of sage or thyme or the “big” green herbs I see in the US.

Little black sausage things, good heft and they sort of bounce.

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