Traditional Irish Breakfast with Dairy-Free White Pudding

Instructions

1. 1In a large bowl, combine the about 450 g 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 20.32 cm (20 cm) long and 5.08 cm (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 82.22-87.78°C / 82-88°C) and simmer for 30 minutes, ensuring the water maintains a gentle simmer. The internal temperature of the pudding should reach 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 30.48 cm skillet over medium-high heat (approximately 190.6-204.4°C / 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 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 1.27 cm (1.25 cm) thick rounds and slice the about 225 g Mushrooms into 0.635 cm (0.6 cm) thick pieces.
5. 5In the same 30.48 cm skillet, melt 1 tbsp Dairy-Free Butter over medium heat (approximately 148.9-162.8°C / 149-163°C). Add the sliced 2 Tomatoes and sliced about 225 g 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 1.27 cm (1.25 cm) thick rounds. In the same 30.48 cm skillet, melt the remaining 1 tbsp Dairy-Free Butter over medium-high heat (approximately 190.6-204.4°C / 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 30.48 cm skillet, crack the 4 Large Eggs. Fry the eggs over medium heat (approximately 148.9-162.8°C / 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 about 225 g Mushrooms, and fried white pudding slices on four individual plates. Serve immediately.

Substitutions

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