I have given DD a link to this thread so she can study it. Thank you for all your suggestions.
As a child just after WW2, sausages were one of the most disgusting foods I knew, greasy, grey and flavourless, with skins several millimetres thick that I pealed off and refused to eat. We never had them at home and I mainly got them at school.
As a result I did not eat a sausage for decades. My children liked sausages and chips for supper when children, so I always had some chipolatas in the freezer, but didn't eat them myself.
Then, there was that famous episode of the Food Program om R4 that first talked about BSE in the meat chain, especially items like sausages. I went straight home, chucked the sausages in the freezer out and replaced them with sausages made by my local butcher. They smelled so tasty when I cooked then that I tried one and discovered that a sausage could be edible, more than edible, absolutely delicious - and I have eaten them ever since.
But I am sorry GagaJo, I only eat sausages when I know the provenance. I never eat hotel or cafe sausages unless somewhere on the menu or the wall they say where the sausages come from. For the last 25 years we have lived close to a really good pork farmer who sells his goods through his farm shop. I am never without at least a dozen of 2 kinds of his sausages in the freezer.