The Perfect Full Irish Breakfast for St. Patrick’s Day – A Feast Fit for a Celebration

Start your St. Patrick’s Day with a Full Irish Breakfast – a hearty, savory feast featuring Irish bacon, sausages, black & white pudding, eggs, and more!

A Traditional Irish Breakfast Worth Waking Up For

If there’s ever a day to indulge in a Full Irish Breakfast, it’s St. Patrick’s Day. This iconic meal is more than just a morning feast—it’s a cultural experience, a warm hug on a plate, and the ultimate way to fuel a day of celebrations. Featuring thick Irish bacon, plump pork sausages, black and white pudding, sautéed mushrooms, grilled tomatoes, and eggs, this dish is the very definition of a proper Irish start.

Unlike its American counterpart, which often includes pancakes or hash browns, the Full Irish Breakfast leans heavily on savory elements. The addition of boxty or potato farls—hearty, pan-fried potato cakes—ensures this meal will keep you satisfied well past lunchtime.

What Goes into a Proper Full Irish Breakfast?

A Full Irish Breakfast is an art form, and every component plays a vital role. Here’s what makes up a traditional plate:

• Irish Bacon (Rashers) – Thicker and meatier than American bacon, with a slightly sweeter taste.
• Irish Pork Sausages – Rich and flavorful, best when locally sourced.
• Black & White Pudding – Black pudding is a blood sausage, while white pudding has a similar texture but without the blood.
• Eggs – Fried, scrambled, or poached, as per preference.
• Baked Beans – Often served in a mild tomato sauce.
• Grilled Tomatoes – Halved and lightly charred for a juicy bite.
• Sautéed Mushrooms – Cooked in butter for an earthy richness.
• Boxty or Potato Farls – Traditional Irish potato pancakes or fried soda bread-style cakes.
• Toast or Soda Bread – Served with butter and marmalade for a perfect balance.
• Tea or Coffee – Irish breakfast tea is the classic choice, but strong coffee works too.

The Secret to Perfect Homemade Black & White Pudding

One of the most distinctive components of an Irish breakfast is black and white pudding. These sausages add a depth of flavor and texture that can’t be replicated with store-bought alternatives. Fortunately, making them at home is easier than you think.

Black Pudding Recipe

Made from pork blood, steel-cut oats, and a blend of warming spices, black pudding is a bold and flavorful addition to the plate. The key is balancing the seasoning to create a sausage that is rich without being overpowering.

1. Homemade Black Pudding Recipe

Black pudding is a blood sausage made with pork, oats, and spices.

Ingredients:

• 1 quart fresh pig’s blood (available from a butcher)
• 1 ½ cups steel-cut oats
• 1 ½ cups pork fat (finely diced)
• 1 medium onion (finely chopped)
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon allspice
• ½ teaspoon nutmeg
• ½ teaspoon thyme
• 1 cup milk
• Sausage casings (or loaf pan for baking)

Instructions:

1. Prepare the Oats – Bring a pot of water to a boil and cook the oats for 10-15 minutes until they soften but are not mushy. Drain and set aside.
2. Render the Fat – In a pan, slowly cook the diced pork fat until it begins to crisp. Add the chopped onion and cook until translucent.
3. Mix the Ingredients – In a large bowl, combine the cooked oats, rendered fat and onions, salt, pepper, allspice, nutmeg, and thyme. Stir in the milk.
4. Add the Blood – Stir the pig’s blood into the mixture, ensuring it is well combined.
5. Fill the Casings – If using sausage casings, rinse them thoroughly and fill them with the mixture using a sausage stuffer. Tie off sections as needed.
6. Cook the Sausage – Poach the sausages in barely simmering water (not boiling) for about 15-20 minutes. Remove and let cool before slicing and frying.
7. Alternative Baking Method – Pour the mixture into a greased loaf pan and bake at 350°F (175°C) for about 1 hour. Let cool, then slice and fry as needed.

White Pudding Recipe

For those who prefer a milder taste, white pudding follows a similar recipe but omits the blood. It offers a creamy, oat-forward texture that pairs beautifully with eggs and toast.

White pudding is similar to black pudding but without blood, offering a milder flavor.

White Pudding Ingredients:

• 1 ½ cups steel-cut oats
• 1 ½ cups pork fat (finely diced)
• 1 medium onion (finely chopped)
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon allspice
• ½ teaspoon nutmeg
• ½ teaspoon thyme
• 1 cup milk
• Sausage casings (or loaf pan for baking)

Instructions:

1. Prepare the Oats – Boil the oats for 10-15 minutes until softened but not mushy. Drain and set aside.
2. Render the Fat – Slowly cook the diced pork fat in a pan until it starts to crisp. Add the onions and cook until soft.
3. Mix the Ingredients – In a bowl, combine the cooked oats, pork fat, onions, salt, pepper, allspice, nutmeg, and thyme. Stir in the milk to form a thick mixture.
4. Fill the Casings – Stuff the mixture into sausage casings and tie off into sections.
5. Cook the Sausage – Poach in barely simmering water for about 15-20 minutes. Remove, let cool, and slice before frying.
6. Alternative Baking Method – Pour into a greased loaf pan and bake at 350°F (175°C) for 1 hour. Let cool, slice, and fry.

Serving Tips

• Slice the puddings into rounds and fry them in a pan with butter or oil until crispy on both sides.
• Serve alongside eggs, bacon, sausages, and toast for the perfect Full Irish Breakfast.

Both puddings can be pan-fried in butter until crispy and golden brown—because everything is better with a little butter!

The Best Drinks to Pair with Your Full Irish Breakfast

A breakfast this substantial deserves a well-matched beverage. Here are a few top pairings:

• Irish Breakfast Tea – The go-to choice, strong and slightly malty, balancing the richness of the meal.
• Black Coffee – A robust cup of coffee complements the smoky bacon and savory puddings.
• Irish Stout (for the adventurous) – While not a morning staple, a pint of Guinness alongside a Full Irish Breakfast is a bold move some embrace.
• Fresh Orange Juice – The acidity cuts through the fat and refreshes the palate.

Video: St. Patricks Day in Dublin

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