I have been thinking about good St. Patrick’s Day blog posts. To be honest, I had no interest in posting about Guiness, whiskey, and/or green related recipes. Instead, I turned to one of our family’s favorite mealtime – breakfast!! While searching for Irish inspiration for my blog post I came across different photos of traditional Irish breakfast and I immediately knew I wanted to make it.
So, here we have eggs (whatever ways you want to make them), pan fried tomato slices/wedges, rashers (bacon), bangers (sausages), black pudding (blood sausage), white pudding (sausage without blood), homemade Irish soda bread, European butter, and homemade grapefruit curd.
The tricky part was getting the black & white puddings (by the way, you can use any type of sausages and bacons you like, although maybe just one time you can get the Irish variety). Even though it’s very multi-cultural in Philadelphia, I don’t know of any Irish butcher or stores selling authentic Irish rasher, bangers, and definitely not black & white puddings. There are enough Irish restaurants and pubs offering these as part of their menu, but not for selling. So, I especially wanted to get the pudding and realized there are enough Irish purveyors online. I chose Tommy Moloney’s from New York. They import the ingredients from Ireland and make the puddings and sausages on their premise.
Black & white pudding sizzling away!! these were so very delicious!! As far as I know, there are many countries with their own version of blood sausages. Koreans have blood sausages too and they are very delicious.
Irish Soda Bread: loved this bread! There are many recipes out there, I personally think you can’t go wrong with any recipes. The key is not to over mix the dough!! I found this recipe here.
3 1/2 cups all-purpose flour
1 1/2 to 2 tablespoons caraway seeds – optional. Apparently, the traditional soda bread did not have caraway in it.
1 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk.
Preheat oven to 425 degrees. Lightly grease, then flour baking sheet. In large bowl, mix flour, baking soda, salt and optional caraway seeds.
Mix in buttermilk to form dough into ball. You may need to add a little more buttermilk. Turn out onto lightly floured surface and knead until dough holds together, about 1 minute.
Shape dough into a 6-inch round. Place on prepared baking sheet. Cut 1-inch deep X across top of bread, reaching almost to edges.
Bake until bread is golden brown and sounds hollow when tapped on bottom, about 40 minutes.Transfer bread to rack and cool.
If not serving right away, wrap loaf in tea towel to prevent it from drying out too much. If not eaten in entirety, wrap well in foil or plastic wrap to keep as moist as possible.
Can’t eat like this daily, but it sure was GOOD!!!