[Sephiroth]

I recall having an "English" breakfast in Sydney some time ago. The waitress asked me how I enjoyed the breakfast; I replied first class except for the sausages. Upon her enquiry I replied that the sausages contained too much meat.
She duly replied calling me a "whinging Pom".

When I worked for 3 years in Poland, I brought a pack of British sausages in with me and served them up to my team together with milked tea ("herbata po Angielsku).
They loved it.

The French, who are quirky - they understand. The Germans are clueless about British gastronomic preferences having lost their past understanding of the British Kipper, preferring to process herring in a totally different way.

In Kaiserslautern in the Rhineland, the Kipper-Hof is the nearest I can find to the word "Kipper" in German gastronomy. Other than that, "Kipper" is an entiorely British affair. Smoked Herring in the EU doesn't taste a jot like Kippers.

But Kippers, being cured unlike the raw British sausage, no doubt can be exported to the EU as an example of British gastronomic elegance.