Ask the ones I've had in recent years have had hard bits in the crumb coating which really rings the texture. It cheap gristly sausage meat.

A well made I've it's great.

Same for fggts in gravy.

Done people swear by black pudding/blood sausage.

Because it's proper bacon, what you would call "Canadian" - thick, juicy rashers, two at least, freshly cooked, enveloped in buttered bread or, in Scotland, a fresh "morning roll", which has a slightly crispy top.