Bacon and sausages make Britain’s favourite breakfast

Bacon and sausages make Britain’s favourite breakfast

Research commissioned by sausage-makers debbie&andrew’s has revealed that Brits identify bacon and sausages as the top ingredients that should be included into a “proper full-cooked breakfast,” with pork emerging as the nation’s favourite sausage.

The Great British Breakfast Review 2017, conducted by OnePoll on 2,000 adults, found that Brits are three times as likely to choose a cooked breakfast over a bacon sandwich or a bowl of cereal, with 84% of respondents stating that bacon was a key ingredient for a fully-cooked breakfast. Sausages came second, with 79% of preference, while fried eggs, mushrooms, toast and baked beans concluded the list.

Sausages came among the Brits’ top preferences in a fully-cooked breakfast.

When asked about their favourite type of sausage in a fully-cooked breakfast or a sausage sandwich, pork came at the top of people’s choice, being three times as popular with respondents as beef, which garnered 15% of their preference.

In addition, Cumberland sausages were picked as favourites by 27% of the people surveyed, beating the Lincolnshire sausage, with 18% of preference.

The survey also found that people in Wales and the south west are four times more likely to choose a fully-cooked breakfast than those in East Anglia, where people appear to be keenest on a bready breakfast. Yorkshire and Humberside came up as the most likely of all regions to select a sausage sandwich to start the day.

Elsewhere, under-28s are the most likely to skip breakfast altogether, but they will most preferably choose a sausage sandwich when they do choose to eat something to start the day.

On a different note, 64% of the respondents noted that the origin of the sausages was quite or very important to them, with a whopping 81% highlighting they typically buy British “either all the time or wherever possible.”

When asked how often they checked the product’s origin when shopping, 23% of respondents noted that they always did so, while 60% said they “only sometimes” knew the origin.

Previous / Next posts...


Warning: Undefined variable $nextthumbnail in /home/yandellpublishin/meatmanagement.com/wp-content/themes/meatmanagement-two/single.php on line 73

Submit a Comment

Your email address will not be published. Required fields are marked *