Traditional Irish Breakfast with Dairy-Free White Pudding

Ingredients

• 8 links Pork Sausages (soy-free)
• 8 slices Back Bacon (soy-free)
• 4 Large Eggs
• 2 Tomatoes
• 8 oz Mushrooms
• 2 tbsp Dairy-Free Butter
• 1/2 cup White Rice Flour
• 1 cup Oat Milk
• 1 lb Ground Pork
• 1 tbsp Herbs (sage, thyme)
• 1 tsp Spices (salt, pepper, nutmeg)

Instructions

1. 1In a large bowl, combine the 1 lb Ground Pork, 1/2 cup White Rice Flour, 1 cup Oat Milk, 1 tbsp Herbs (sage, thyme), and 1 tsp Spices (salt, pepper, nutmeg). Mix thoroughly with your hands until all ingredients are evenly incorporated. Form the mixture into a compact log, approximately 8 inches (20 cm) long and 2 inches (5 cm) in diameter, then wrap it tightly in parchment paper, twisting the ends to seal.
2. 2Place the wrapped pudding log into a large pot and cover it completely with water. Bring the water to a gentle simmer over medium heat (approximately 180-190°F / 82-88°C) and simmer for 30 minutes, ensuring the water maintains a gentle simmer. The internal temperature of the pudding should reach 160°F (71°C); carefully remove it from the water, unwrap, and let it cool on a wire rack for at least 10 minutes before slicing.
3. 3While the pudding simmers, heat a large 12-inch skillet over medium-high heat (approximately 375-400°F / 190-204°C). Add the 8 links Pork Sausages and cook for 12-15 minutes, turning occasionally, until they are golden brown and cooked through, reaching an internal temperature of 160°F (71°C); remove the sausages and set them aside on a plate. Add the 8 slices Back Bacon to the same skillet and cook for 5-8 minutes, turning once, until crispy and cooked to your desired doneness, then remove and set aside with the sausages.
4. 4While the meats cook, slice the 2 Tomatoes into 1/2-inch (1.25 cm) thick rounds and slice the 8 oz Mushrooms into 1/4-inch (0.6 cm) thick pieces.
5. 5In the same 12-inch skillet, melt 1 tbsp Dairy-Free Butter over medium heat (approximately 300-325°F / 149-163°C). Add the sliced 2 Tomatoes and sliced 8 oz Mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are softened and the tomatoes are slightly tender; remove the vegetables and set them aside.
6. 6Once the white pudding has cooled slightly, slice it into 1/2-inch (1.25 cm) thick rounds. In the same 12-inch skillet, melt the remaining 1 tbsp Dairy-Free Butter over medium-high heat (approximately 375-400°F / 190-204°C). Add the sliced white pudding to the hot butter and fry for 3-4 minutes per side, until each slice is golden brown and slightly crispy.
7. 7In the same 12-inch skillet, crack the 4 Large Eggs. Fry the eggs over medium heat (approximately 300-325°F / 149-163°C) for 2-4 minutes, until the whites are set and the yolks are cooked to your preference (runny, jammy, or firm).
8. 8Arrange the 8 links Pork Sausages, 8 slices Back Bacon, 4 Large Eggs, sautéed 2 Tomatoes, sautéed 8 oz Mushrooms, and fried white pudding slices on four individual plates. Serve immediately.

Substitutions

Related Guides