Ingredients:
4 slices of thick-cut bacon
4 pork sausages
4 black pudding sausages
4 large eggs
1 can of baked beans
8 white mushrooms, sliced
2 tomatoes, sliced
2 tbsp of butter
Salt and pepper, to taste
Toast, to serve
Ingredients (blood Sausage):
2 lb pork blood
1 lb pork fat
1 lb ground pork
1 cup rolled oats
1 onion, minced
2 cloves of garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
Sausage casings
Instructions:
For the Blood Sausage:
In a large mixing bowl, combine the pork blood, pork fat, ground pork, rolled oats, onion, garlic, salt, pepper, nutmeg, cloves, and cinnamon.
Mix the ingredients together until well combined.
Stuff the sausage mixture into the sausage casings, making sure to remove any air bubbles.
Prick the sausages with a needle to release any air bubbles and prevent them from bursting during cooking.
Preheat your oven to 350°F (175°C).
Place the sausages on a baking tray and cook in the oven for 30-40 minutes or until fully cooked through.
Remove from the oven and let them cool.
For the full Breakfast:
Heat a large skillet over medium heat.
Add the bacon and cook until crispy, about 4-5 minutes per side. Remove from the skillet and place on a paper towel to drain the excess fat.
Add the sausages and black pudding to the skillet and cook for about 8-10 minutes, or until browned and cooked through. Remove from the skillet and keep warm.
In the same skillet, melt the butter over medium heat.
Crack the eggs into the skillet and cook to your desired doneness. Season with salt and pepper.
In a small saucepan, heat the baked beans over low heat.
In a separate skillet, sauté the mushrooms and tomatoes until they are softened, about 5 minutes.
Serve the cooked bacon, sausages, black pudding, eggs, baked beans, mushrooms, and tomatoes on plates with toast on the side.
