First, why not serve a mix of sausages. We're often inclined to buy one variety but here as in all things variety is the spice of life!
If it claims to be a 'butcher's style' sausage, don't buy it. You know for sure it's trying to be something it isn't!
Breakfast too is a meal. And an important one. As part of a balanced diet we do not recommend eating a cooked breakfast every day. But when you do take it seriously!
Source good ingredients, either direct from your craft butchers or look out for specialist sausage and pudding makers whose products can be found in other outlets than craftbutchers such as those listed on our competitions page eg , Finola Foods, Dominick Kelly, Newport, Jane Russell, Mallon's or Hafner's, Rudd's, Waldron's and for puddings Sean Kelly of Newport and others. Many shops carry sausages made by FX Buckley or T. Whelan; also high quality.
Look out for Bord Bia Quality assured free range eggs (organic is an environmental decision rather than a food quality issue.)
Check with ACBI for more details
First, why not serve a mix of sausages. We're often inclined to buy one variety but here as in all things variety is the spice of life!
If it claims to be a 'butcher's style' sausage, don't buy it. You know for sure it's trying to be something it isn't!
Obviously, highly spiced or flavoured varieties may not be to all tastes but depending on how late brunch is be adventurous. A nice pork and leek adds diversity at ant time.
Puddings vary in stle; some are quite 'mealy' some less so. This is a matter of taste but experiment.(Also see Nigel Slater's recipe for Black pudding and parsnip elsewhere on this page)
Fry over as low a heat as possible, don't rush them, get up earlier! Go back to bed while you're waiting.
Don't grill or use trendy low fat pans. You'll lose the flavour. Sausages are relatively low fat anyway.
Don't prick them with a fork or allow them to burst. You'll leave the flavour in the pan!
Handle with kitchen tongs.
Don't put ketchup on them! (Well, if you must......)
A lot of love went into making those sausages so that you could love them too! ENJOY!
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