During the week I’m very much a breakfast on the go, or breakfast at work kind of person so it’s one of the reasons I love the weekends so much as I have the time to properly make a breakfast. Given the choice I am a full English kinda girl, give me a plate of sausages, bacon, egg, mushrooms and, toast and I’m in heaven.
With so many elements to a breakfast like this, it can be really hard to get it right but I’m always up for the challenge. Recently I worked with Clonakilty* who are an Irish company best known for their black pudding, but they offer a whole range of products which have come straight from a butcher. Many many years ago small farmhouses in rural Ireland used to make black pudding and sell it to their butchers of nearby market towns alongside other farm produce to subsidize their income, and the rest they say is history.
It wasn’t until the 1980’s that the company first product sausages and we had some of the traditional Irish pork sausages which for us were the stand out of the pack. There’s so much variance with the taste in sausages but you can tell that these Irish Pork Sausages are made from high-quality meat as they weren’t fatty or chewy like some cheaper sausages are. They were also perfectly seasoned so we didn’t need to add our own to them.
Luke likes to make toad in the hole a lot so we’ve put one pack of the sausages aside to keep for the next time he cooks it and I can’t wait to see how it’s going to taste.
Next up was the Dry Cured bacon which is made from selected premium pork which is 100% Irish and the first thing I noticed was how little fat was on the rashers which I really appreciate. I do appreciate that fat sometimes adds taste to bacon but this bacon was tasty enough without it and didn’t dry out like some fatless bacon does which made cooking it very easy.
Clonakilty is best known for its Black pudding which was first made in the 1880’s with a secret recipe which remains in place today. It’s made with a special blend of ingredients which give it it’s unique taste and flavour. While black pudding might be a traditional part of breakfast in Ireland it’s not quite as common in the South of England so it’s not something that I’ve actively had much of.
White pudding wasn’t created until 1986 in a similar way to Black Pudding, but to be honest, before I looked into Clonakilty I didn’t even know such a thing existed.
I flitted back and forth on whether to try this and in the end, I decided against it and gave them to my dad who enjoyed them with breakfast, lunch and, dinner for a few days as he couldn’t get enough of it. He said it had such a nice texture and crumbled so well and was packed full of flavour.
It wouldn’t be a good breakfast without some bread and to keep with the Irish theme we got some of the Stoneground Irish Wheaten bread which is traditional bread baked with buttermilk. The small slices were so packed full of flavour and it toasted really really well, although due to the small size they did fall into the toaster a bit, but my toaster tongs helped out with that.
The slices were a little small to make sandwiches but they were great to lay a fried egg on top to soak up the runny middle. The only thing left to add to this full breakfast is a pile of mushrooms ready to dip in the runny egg.
I don’t get the chance to have breakfasts like this very often as even weekends get a bit busy and making a full cooked breakfast can take quite a bit of time but when I get the chance it’s so satisfying and it shows you how much of a difference it makes getting good quality items.
Although Clonakilty are an Irish brand you can order the products through Ocado and create your own Irish breakfast.
What do you enjoy in a cooked breakfast?