No offense taken. Things have largely changed since the 60's and 70's but once that image became international there was no changing it. There are still plenty of terrible restaurants and greasy spoon cafes but we also have a lot of great British chefs really pushing cuisine forwards - and not just cooking interpretations of French food.
Yeah, I did a bit more looking and there's two British equivalents - both eaten cold. One is haslet which doesn't use egg to bind but pork gelatin and the other is scotch egg which is like your German example. Both primarily sold at supermarket delicatessens.
Neither are popular - you never see anyone under the age of 70 buying them or cooking them here anymore.
The pictures with the runny egg are usually home made but they're not something you widely hear about being made at home.