I'm using a recipe from the Rogers and Gray Italian County Cookbook (based on London's River Cafe)--Penne in Slow-Cooked Sausage. It calls for 8 sausages (no weight equivalent provided) to be cooked with aromatics and later a cup of red wine and one 28-ounce can of tomatoes. I started with 4 sausages (about 1 pound, Whole Foods' sweet Italian sausage), and it seemed like enough. I think 8 would have been too much for the amount of sauce/liquid. My question is this: does anyone know what size Italian sausage you would typically find in England? I realize the cookbook has been edited for the U.S. market, but I'm kind of at sea on this. Thanks in advance.