Full British breakfast The classic combo of sausages, eggs, beans, toast, tomatoes, mushrooms and blood sausage* (Boudin Noir)
Serves: 2
2 tablespoons olive oil
1 ripe plum tomato, halved
2 portabella mushroom tops, trimmed and cleaned
¼ teaspoon salt
2 tablespoons balsamic vinegar
2 links sage pork sausage or your favorite link style
1 (14-ounce) can Heinz baked beans
4 slices thick cut bacon
2 thick slices black pudding or one large link
4 large eggs
4 slices bread, toasted
Butter, jam and HP sauce (or A-1 as a substitute), for serving
How to:
1. Heat a skillet over medium and add 1 tablespoon olive
oil. Once hot, add tomato halves, cut side down, and cook
until warmed through and nicely charred, 4-5 minutes.
Flip and cook 2-3 minutes more. Keep warm.
2. Increase heat to medium-high and add remaining olive
oil. Season mushroom tops with salt and cook, gills down,
until well seared, about 5 minutes. Flip mushrooms,
remove from heat and add vinegar, swirling liquid and
scraping up any brown bits stuck to pan. Keep warm.
3. Meanwhile, in a saucepan, bring 2 inches water to a simmer. Add sausages and poach until cooked, 10 minutes.
4. In a small saucepan over medium heat, warm beans
through, about 5 minutes.
5. In a skillet over medium-high heat, fry bacon until crisp,
About 5 minutes. Transfer to paper towels. Add black pudding
and cook until seared on both sides and warmed through,
5 minutes see package directions. Set aside. Add poached sausages and cook until golden brown, 3-5 minutes. Set aside. Reduce heat to medium and fry eggs until whites are firm and yolks runny, 3-4 minutes.
6. Divide toast, tomatoes, mushrooms, eggs, bacon,
sausage and blood pudding between two plates. Serve
beans in small bowls on the side, along with butter, jam for the toast.
- available on Amazon or in specialty grocers.
Total Time: 45 minutes
Blood sausage has a long and storied history, originating in ancient times when no part of the animal was wasted. Cultures worldwide have their variations, from the British black pudding to the Spanish morcilla and German blutwurst. Often served as a breakfast staple or holiday treat, blood sausage reflects the ingenuity and resourcefulness of traditional cooking. You can also make your own. Lots of recipes on YouTube.