Recipe

English Scotch Irish Breakfast Sandwich Recipe

Add Step-by-Step Photos	Cabincrazyone / All my dishes 2 months, 3 weeks ago I've always had a special place in my heart for an eggs and meat breakfast. The Irish part of me likes the look of breakfast in Ireland, Scotland and England. I've never tasted black pudding, and I don't know how available it is in the U.S. I therefo... More Prep:3m Cook:9m Servings:1	Cabincrazyo
	bacon egg mushroom and more sandwich

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robertg

jimrug1

mystic_riv

Ingredients

The following quantities are meant to make a single layer of each item on your sandwich. You may need to adjust according to the size of your buns. Ha

One roll that's soft with a chewy crust, like a French roll, baguette, your local bakery's brat buns, or such as that.

2 slices bacon

sliced mushrooms, about 2 large button

2 thin slices tomato

2 slices of liver-sausage (braunschweiger) about one eighth inch thick

1 thin slice of onion (optional)

one egg

butter for spreading

1 teaspn balsamic vinegar

Directions

Fry bacon in a medium pan.

Cut roll in two and lightly butter both halves. Heat another pan to med-high and brown both roll halves, pressing occasionally. Set aside when dark brown.

When the bacon is done, set aside on a paper towel to drain. In that pan with bacon grease, fry the liver sausage to one side, and the mushrooms and onions. Add the balsamic vinegar onto the mushrooms. (If it runs onto the liver sausage throw everything away and start over. I'm just kidding. Just kidding.) If the liver sausage develops a hump in the middle, cut it from the center to one side with the front edge of your spatula.

Fry the egg in the second pan that browned the roll. Fried over easy is the goal, or scramble if you prefer.

Proper assembly brings the correct proportion of flavors together in your mouth. Place the bacon on the bottom half of the roll, followed by the tomoato, mushrooms and onions, then the liver sausage. Place the fried egg on top. Break open the yolk and spread it on the top half of the roll. Put on a bib if you're in good clothes.

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Comments

mystic_river1 2 months, 3 weeks ago said:
We will not discuss the size of my buns..surfice it to say that one of these is more than plenty for me and sounds delicious. I believe in coffee first and a real hearty breakfast. Thanks for the post.

robertg 2 months, 3 weeks ago said:
Gee I thought we were going to discuss buns, but seeing that JM wants to omit the subject, I'll go along with her. Breakfast is my main meal and will be trying this as soon as I get some liver sausage. Thanks for a tantilizing post.......Bob

jimrug1 2 months, 1 week ago said:
The size of the buns you choose for this sandwich should be inversely proportional to the size of your buns...;-)~

I'm not following that rule however, this sandwich sounds toooooo gooood.. I love all the ingredients... Great post Cabin.... Jim

chiki_minki 2 months ago said:
Greetings from England
Black pudding is a blood sausage, made from pigs blood, onions, oatmeal, pigs fat and spices. In Scotland and Ireland you will usually have white pudding in the breakfast, the Kingdom of Fife (in Scotand) also has red pudding.
When bought black pudding is a reddy brown colour and turn black when cooked. Its fried in slices until crunchy on the outside and soft inside.
It tastes great as long as you don't think about what goes in it!
Also a full English, Irish, Scottish or Ulster fry all have different things in them, asking for a full English outside of England will not go done very well!

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