Breakfast
Irish breakfast roll with black and white pudding
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Irish breakfast components in a roll: sausage, back bacon, egg, black pudding and white pudding. This hearty combination is a deli version; Irish breakfasts and rolls do not all use identical accompaniments.
Timing
- Preparation: about 15 minutes
- Cooking: about 20 minutes using two pans in parallel
- Total time: about 35 minutes; allow longer with one pan
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 810 kcal
- Protein
- ≈ 38.9 g
- Carbohydrates
- ≈ 69.9 g
- Fat
- ≈ 40.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Black and white pudding use Clonakilty manufacturer data. Irish raw sausages use a bratwurst comparison and back bacon a cured-ham-with-fat reference, not identical products. Includes 200 g egg without shells and all butter.
Irischer Black Pudding (Clonakilty Referenzprodukt)
Irischer White Pudding (Clonakilty Referenzprodukt)
Quantity assumptions and ingredient mapping
- 4 small baguette rolls, 400 g total · ≈ 400.0 g · Assumed quantity / reference product
- 4 raw Irish breakfast sausages, 200 g total · ≈ 200.0 g · Assumed quantity / reference product
- 160 g back bacon rashers · ≈ 160.0 g · Assumed quantity / reference product
- 120 g cooked Irish black pudding · ≈ 120.0 g · Assumed quantity / reference product
- 120 g cooked Irish white pudding · ≈ 120.0 g · Assumed quantity / reference product
- 4 medium eggs · ≈ 200.0 g · Assumed quantity / reference product
- 20 g butter, divided · ≈ 20.0 g · Assumed quantity / reference product
- 40 g ketchup · ≈ 40.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 small baguette rolls, 400 g total
- 4 raw Irish breakfast sausages, 200 g total
- 160 g back bacon rashers
- 120 g cooked Irish black pudding
- 120 g cooked Irish white pudding
- 4 medium eggs
- 20 g butter, divided
- 40 g ketchup
- 1 g black pepper
Instructions
- Split rolls lengthways. Cut each pudding into four equal slices. Prepare two large pans and preheat the oven to 150°C conventional heat. Use separate utensils for raw sausages.
- Melt 5 g butter in the first pan over medium heat and cook sausages for about 15–20 minutes, turning. Reach at least 70°C in the centre for 2 minutes and follow package guidance. Browning the casing alone is not enough.
- Meanwhile, cook back bacon fully in the second pan for about 6–8 minutes. Remove and keep warm. Heat pudding slices thoroughly in the remaining fat over medium heat for about 3 minutes per side, turning gently. Do not add salt before tasting the salty meats.
- Warm rolls in the oven for about 3 minutes. Add remaining butter to the free pan and fry eggs over medium-low heat under a lid until whites and yolks set. Season with pepper. Spread rolls with ketchup and fill each with a sausage, bacon, both puddings and an egg. Serve immediately.
Tips
- Black pudding is a blood-sausage preparation; white pudding contains no blood and often includes grain. Neither is a sweet dessert. Check each product's composition and allergens.
- Irish white pudding from a specialist shop is preferable. A German groat sausage would be an explicitly different substitute, changing flavour and nutrition.
