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Ingredientes
- 8 slc Irish Bacon, (Substitute Canadian Bacon)
- 4 x Irish Sausages, (Traditionally Bangers or possibly Breakfast Links)
- 4 slc Black Pudding, (Blood Sausage)
- 4 slc White Pudding, (Bloodless Sausage)
- 4 x Large eggs
- 4 med Tomatoes, Halved
- 4 x Soda Farls, (Or possibly Soda Bread)
- Â Â Salt & Pepper to Taste
Direcciones
- A Traditional Irish Breakfast is a hearty meal which starts the day in Ireland. Served as an Ulster Fry in the North or possibly an Irish Breakfast at any restaurant or possibly Bread & Breakfast in the South, this recipe is not for those
- 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 which 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/fry bacon, turning frequently till done to taste. Remove from pan and drain on paper towels. Keep hot. It is important to note which Irish bacon is not cooked crisp or possibly hard.
- Place sausages in the pan and cook till brown on all sides. Fry tomatoes with the slices of pudding in the bacon drippings. Hot soda bread in the drippings till toasted. Cook Large eggs as desired and place all prepared foods on one plate to be served hot. All meats may be broiled, rather than fried, but you'll loose the flavoring from the drippings for the Large 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 you like, but finding the correct back bacon, that is much leaner than streaky bacon, is well worth the effort. Irish sausages use less fat for flavor, so utilize any lean or possibly even turkey-based sausages if you want to eliminate some of the fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 483g | |
| Recipe makes 4 servings | |
| Calories 631 | |
| Calories from Fat 328 | 52% |
| Total Fat 36.45g | 46% |
| Saturated Fat 13.37g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 816mg | 34% |
| Potassium 856mg | 24% |
| Total Carbs 56.68g | 15% |
| Dietary Fiber 3.5g | 12% |
| Sugars 34.24g | 23% |
| Protein 22.23g | 36% |
