When I was growing up we rarely ate sausages except for homemade laap cheung or yuen cheung (liver sausage), which my grandmother would hang out to dry on her airy balcony in Los Angeles. We occasionally had 'breakfast links' with soft boiled eggs, thinly sliced salami on spongy white bread, or fennel seed-flecked Italian sausages with tomato sauce and pasta. These were rare treats though, because my mother thought Italian sausages were more fattening and less healthy than Chinese sausages. While it's probably not a good idea to eat sausages daily, they can be delicious as an occasional treat. The range of sausages is extensive, but buy the best you can find - check the ingredients and eschew the type with too much fat. Italian sausage sandwiches I often used to eat these when I lived in New York. They were easy to find because they were sold at food carts, Italian delis and many of the street fairs that take place in the city from late summer to early winter. The sandwich is delicious but difficult to eat because it is so messy. 4 Italian sausages 2-3 tsp oil 1 small onion, halved and sliced 1 red pepper, seeded and cut in strips 1 yellow or orange pepper, seeded and cut in strips 2 medium-size ripe tomatoes, diced Salt and pepper to taste Dried chilli flakes to taste (optional) Italian parsley, chopped 4 large dinner rolls or hot dog buns Heat a little oil in a heavy pan and cook the sausages slowly over a low heat until cooked through. Turn them occasionally so they brown evenly. While the sausages are cooking, heat oil in another pan. Cook the onion for a few minutes. Add the pepper strips and cook over a medium heat until the vegetables are soft but not mushy. Add the tomatoes, chilli flakes and salt and pepper to taste and continue to cook until the tomatoes start to release their juices. Stir in the Italian parsley. Heat the rolls in an oven or under the grill. Split them in half lengthwise and add a sausage and some of the vegetable mixture to each. Serves four. Boudin noir with potato patties and scrambled eggs I ordered boudin noir (black sausage) at a restau-rant in Paris and the portion I was served must have weighed at least 500 grams. It was delicious, cooked so the skin became crisp, which contrasted with the crumbly, moist interior studded with small chunks of fat. It was so rich and heavy I ate less than half of it. This recipe serves four using a relatively small amount of boudin noir. It makes a wonderful breakfast or brunch dish. 500 grams boudin noir 2 tsp oil 3 medium potatoes 3-4 tbsp thick cream 120 grams unsalted butter, divided 4 eggs 1/4 cup milk Salt and pepper to taste Peel the potatoes and cut into large cubes. Bring a pot of water to the boil, add salt and simmer the potatoes until tender. Drain the potatoes and mash roughly (they should retain some texture) then stir in 60 grams of butter, the thick cream and salt and pepper to taste. Shape into four round, flat patties. Melt 30 grams of butter in a pan and fry the potato patties until crisp and brown. While the potatoes are cooking, remove the boudin noir from its casing and crumble. Heat oil in a heavy pan, add the crumbled boudin noir and cook over a medium-high flame. Cook the sausage quickly so it does not dry out - you just want to heat it through and give it a slightly crusty exterior. Whisk the eggs in a bowl with milk, salt and pepper. Melt the remaining butter in a pan, add the eggs and cook over a low heat, turning constantly so they become soft and creamy. Put the potato patties on plates then top with scrambled eggs and boudin noir. Chorizo sandwiches with red peppers and rocket I ate this at the amazing Borough Market in London - a weekend market that sells almost every kind of food imaginable, from fresh meats, seafood and vegetables to cheese, wine and olive oil. There was a long queue for these chorizo sandwiches, which I ate for breakfast, accompanied by a steaming cup of coffee. Chorizo comes in short links or one long, curved 225 gram sausage. If you buy the long, whole sausage, pull it straight and cut it into three pieces. 1 225-gram chorizo sausage (or 3 individual links about 12cm long) 3 ciabattas 2 large red peppers 3 small handfuls of rocket lettuce Extra virgin olive oil Roast the whole peppers over the open flame of a gas burner, turning frequently until the skin is blackened and blistered. Put into a bowl and cover tightly with plastic wrap. Leave for about five minutes; the skin should loosen and the flesh of the pepper will soften. Run the peppers under cold water and peel away the skin. Cut each pepper in half and pat dry. Cut the chorizo sausage pieces or links lengthwise and grill or pan-fry until they are cooked through and crisp on the outside. Warm the ciabatta under the grill or in the oven. Cut them in half lengthwise and drizzle the cut sides with olive oil. Put two chorizo halves on each ciabatta, add half a pepper and a handful of rocket lettuce leaves. Serves three.