A couple of weeks ago, I posted about a woman named Karen at the Spring Hill Suites, and she told me about this dish that is a tradition in Northern Ireland. I talked to my other daughter who had recently been to Ireland, and I saw her pictures of the Irish breakfasts she enjoyed. I have stayed traditional expect for one thing: I can’t make or eat black pudding which is pig’s blood and oatmeal. I can’t eat it, I can’t make it, and I can’t have it in my house. I can eat a lot of sketchy foods, but I do have some lines I won’t cross. White pudding is also pork, oatmeal, and fat, just no blood. You cannot find it at your store, but you can order it on line.
This is also a dish that requires Irish bacon. Try finding that at your local mega mart. It’s not like the fatty crispy goodness we know; it’s more like Canadian bacon . If you want to make it, get a hold of me; it’s a 6 day process, and you’re going to need a smoker. You can substitute country ham or Canadian bacon. I used a smoked and cured pork shoulder. I will post a veggie version of this dish next month.
For the baggers or sausage, you need a good butcher; don’t get the mega mart stuff – you need a big, thick sausage.
1 English breakfast sausage (bangers)
2 farls (a three-sided slice of bread) of Irish soda bread (usually not available this time of year, so I used potato bread)
2 portobello mushrooms, diced (this is how I replaced the black pudding)