Breakfast Sausage Cravings
I think I've mentioned our lovely butcher staffed by a dozen Eastern European women with varying degrees of patience. The other day I bought some sausages without casings that looked just like sausages you'd get in a pair along with two scrambled eggs, two strips of bacon, and two triangles of toast off any breakfast menu back home.

Australians don't seem to do breakfast sausage though, so I went on a hunt for a recipe of spices to add to my meat. This one posted by a couple of Americans in Germany was the one I went with, and it turned out great. The red pepper gives that perfect lingering heat. I fully endorse it.