The perfect breakfast made from the perfect blood sausage and bacon!
Why this works: Our Irish Blood puddings smokey flavor blends perfectly with the savory taste of our double smoked bacon. (Which if had with a sweet bread, the flavor combo is even more enhanced). Our bacon can be sliced thick or thin and gives that perfect hammy texture that is associated with bacon from the homeland itself!
I start my slicing my Double Smoked Bacon and laying my slabs over medium high heat. Our products come fully cooked, so this process is meant to crip it up and bring out that crunch!
While that cooks, I will slice my Irish blood pudding into 1 inch slices. Once my bacon is done, I will put it on a paper towel on a plate while I cook the blood sausage. The bacon will have greased the pan for you, but there will be a lot of access! Be careful and using a paper towel, sop up some of the access hot oil, and discard. (Never pour bacon grease directly into your garbage can or down the drain!)
Once the Irish blood pudding is in, stir gently as the casing will be loose! Cook until both sides of each sausage round are charred. In this time, I crack (or should I say Craic) two eggs into a smaller greased skillet, until congealed, season with salt and pepper before flipping.
Once both are done, you are ready to serve! I had mine with a famous Tulip Bakery Soda Bread, located in Floral Park, New York!