Ingredients:

• 8 slices of Traditional Irish Bacon
• 4 Traditional Bangers (Irish Sausage)
• 4 slices of Traditional White Breakfast Pudding
• 4 slices of Traditional Black Breakfast Pudding
• 4 medium sized tomates
• 4 eggs
• Baked Beans
• Freshly ground pepper

Method:

1. Saute bacon over low heat, by turning it frequently until don’t to taste
2. Remove from pan and drain on paper towels, keep hot
   1. Hint: it is important to remember that Irish bacon is not cooked crisp hard
3. Place sausages in a pan and cook until brown on all sides
4. Cut the tomatoes in half and fry with slices of pudding in the bacon fat
5. Remove from heat and keep hot
6. Hint: All the above items can also be boiled instead of friend
7. Heat beans in small pot on stove for approximately 5 minutes.
8. Cook eggs to order

Traditional Black and White Pudding
Ingredients:

• 1 lb pig’s liver
• 1 ½ lbs lard
• 120 oz pig’s blood
• For white pudding do not add blood
• 2 lbs bread crumbs
• 4 oz oatmeal
• 1 medium onion
• 1 teaspoon salt
• ½ teaspoon allspice
• 1 sausage casing

Method:

1. Stew liver in boiling salted water until tender
2. Remove liver and mince
3. Reserve cooking liquor and mix all ingredients in a large bowl
4. Stir thoroughly until blended
5. Fill casings with mixture and tie off in one-foot loops
6. Steam for 4-5 hours and leave sitting until cole
7. Cut into ½ inch slices and fry in hot fat on both sides until crisped

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