Yield: 4 Servings
|8 slices||Irish Bacon; (Substitute Canadian Bacon)|
|4||Irish Sausages; (Traditionally Bangers or Breakfast Links)|
|4 slices||Black Pudding; (Blood Sausage)|
|4 slices||White Pudding; (Bloodless Sausage)|
|4 mediums||Tomatoes; Halved|
|4||Soda Farls; (Or Soda Bread)|
|Salt & Pepper to Taste|
A Traditional Irish Breakfast is a hearty meal that starts the day in Ireland. Served as an Ulster Fry in the North or an Irish Breakfast at any restaurant or Bread & Breakfast in the South, this recipe is not for those on a low-fat or low-cholesterol diet! It is difficult to replicate the Traditional Irish Breakfast in the contemporary American home. In Ireland, the sausages are so very fresh and they are seasoned quite differently that what you may find at your local grocers. If you decide to try this recipe, go to a proper Butcher Shop and have a little discussion with the person behind the counter because only the freshest ingredients will do! Over low heat saute bacon, turning frequently until done to taste. Remove from pan and drain on paper towels. Keep warm. It is important to note that Irish bacon is not cooked crisp or hard.
Place sausages in the pan and cook until brown on all sides. Fry tomatoes with the slices of pudding in the bacon drippings. Warm soda bread in the drippings until toasted. Cook eggs as desired and place all prepared foods on one plate to be served warm. All meats may be broiled, rather than fried, but you'll loose the flavoring from the drippings for the eggs and soda bread.
Kitchen Staff Tip: Irish bacon is much more like back bacon in America.
What we typically serve at the breakfast table would be called streaky bacon in Ireland and rarely used in a proper fry. You may substitute Canadian Bacon if desired, but finding the correct back bacon, which is much leaner than streaky bacon, is well worth the effort. Irish sausages use less fat for flavor, so utilize any lean or even turkey-based sausages if you want to eliminate some of the fat.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Mar 09, 1998