INGREDIENTS

INSTRUCTIONS

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@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Mar 09, 1998

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