AuthorTim FletcherFor the breakfast slice
Cut the black pudding into 4 batons exactly the same size as the sausages.
Lay out the bacon rashers, slightly overlapping, to make a rectangle slightly longer than the sausages. Lay onto the bacon two sausages with a baton of black pudding in the middle.
Top with two black pudding batons and one sausage, then top again with two sausages and one black pudding baton to make a 3x3 pattern of alternating sausage and black pudding. (Think Battenberg!)
Wrap in the bacon, then wrap tightly in cling film, taking care to retain the squared shape.
Poach in a pan of water for 15 minutes.
Remove from the cling film and sear all four sides in a hot pan, to crisp the bacon.
Slice to desired thickness before serving.
For the beer brown sauce
Reserve half the beer, then place all the remaining ingredients into a pan. Bring to a boil then simmer, with the lid on, until the apple and onion are soft.
Liquidise the mixture then pass through a fine sieve.
Return to a clean pan and add the reserved beer. Reduce the liquid until the desired consistency is achieved.
To serve
Ingredients:
granary bread
free-range scrambled egg
cherry tomatoes
field mushrooms
Method:
Onto a toasted slice of granary bread spread a thick layer of seasoned free-range scrambled egg. Top with two or three pork breakfast slices. Serve with mushrooms and roasted British vine cherry tomatoes, and the warm beer brown sauce.
Ingredients
Directions
For the breakfast slice
Cut the black pudding into 4 batons exactly the same size as the sausages.
Lay out the bacon rashers, slightly overlapping, to make a rectangle slightly longer than the sausages. Lay onto the bacon two sausages with a baton of black pudding in the middle.
Top with two black pudding batons and one sausage, then top again with two sausages and one black pudding baton to make a 3x3 pattern of alternating sausage and black pudding. (Think Battenberg!)
Wrap in the bacon, then wrap tightly in cling film, taking care to retain the squared shape.
Poach in a pan of water for 15 minutes.
Remove from the cling film and sear all four sides in a hot pan, to crisp the bacon.
Slice to desired thickness before serving.
For the beer brown sauce
Reserve half the beer, then place all the remaining ingredients into a pan. Bring to a boil then simmer, with the lid on, until the apple and onion are soft.
Liquidise the mixture then pass through a fine sieve.
Return to a clean pan and add the reserved beer. Reduce the liquid until the desired consistency is achieved.
To serve
Ingredients:
granary bread
free-range scrambled egg
cherry tomatoes
field mushrooms
Method:
Onto a toasted slice of granary bread spread a thick layer of seasoned free-range scrambled egg. Top with two or three pork breakfast slices. Serve with mushrooms and roasted British vine cherry tomatoes, and the warm beer brown sauce.