A fry up such as this is most often associated with breakfast in the UK but it has come to be regularly served and enjoyed at any time of day, particularly in pubs, informal restaurants and cafes. The items served up on the plate will vary significantly by geographical area and even from pub to pub or house to house, depending both upon preferences and on what ingredients may or may not be locally available. Sausages, bacon, eggs, tomatoes, mushrooms, black (blood) pudding, baked beans in tomato sauce and more commonly appear as part of a meal of this type so the dish can easily be varied to suit individual tastes.

Pork and Bacon Breakfast
Credit: Gordon Hamilton

Pork sausages, bacon and black pudding breakfast with Guinness sauce flavorings

The sauce used in this recipe genuinely is made from the famous Irish stout by the Guinness company. It is probably intended more as a sauce served with or poured over a meal but I've found it extremely adaptable, from the uses employed in this dish, to using it to thicken and flavor the sauce/gravy of robust and meaty casseroles and stews. It has a mild, pleasant flavor and is particularly suited as an accompaniment to red meats or wild game. It is available to buy on Amazon if you are unable to source it elsewhere.

Guinness Sauce
Credit: Gordon Hamilton

Guinness sauce

Ingredients (Serves 1)

Sausages
Credit: Gordon Hamilton

Pork, bacon and cheese sausages

  • 4 pork, bacon and cheese sausages
  • Vegetable oil
  • 1 slice black/blood pudding, 3 inches in diameter and ¾ inch thick
  • 3 slices of bacon (smoked streaky bacon, UK)
  • 2 potato scones/farls*
  • 1 large egg
  • Guinness sauce as required
  • 8 ounce can baked beans in tomato sauce
  • 1 teaspoon freshly chopped cilantro (coriander leaf), plus extra to garnish

*The Scottish potato scones used in this recipe are made simply from cooled mashed potato, flour and salt, formed in to a dough and shallow fried in a little oil. These ones were supermarket bought but they can be made at home in advance to be used in this recipe, substituted with a couple of slices of bread, or simply left out of the meal altogether.

Directions

Frying Sausages
Credit: Gordon Hamilton

Sausages are put on to fry over a very low heat

Pour a couple of tablespoons of vegetable oil in to a small non-stick frying pan and add the sausages. Do not prick the sausages. Put the pan on to a low heat and fry the sausages for a period of about twenty minutes, turning them frequently. Frying them in such a gentle fashion will prevent them from bursting and losing much of their juices and flavor to the pan.

Black Pudding
Credit: Gordon Hamilton

Black pudding

It is entirely possible that your black/blood pudding slice will still have the plastic ring of packaging attached around the edge. This should always be removed prior to cooking. When the sausages have been on for about ten minutes, add some oil to a second, larger frying pan and start the black pudding slice cooking over a medium heat for five minutes on each side.

Beans
Credit: Gordon Hamilton

Guinness sauce and cilantro are added to baked beans in tomato sauce

Empty the contents of the can of beans in to a saucepan and add a couple of teaspoons of Guinness sauce as well as the teaspoon of chopped cilantro.

Heating Beans
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Guinness sauce and cilantro are stirred through beans as they are put on to heat

Put the pan on to a very low heat for a few minutes, stirring frequently and well with a wooden spoon. When the bean sauce starts to simmer, turn off the heat under the pan, as you don't want the beans to overcook and start to break down in to mush.

Frying Bacon
Credit: Gordon Hamilton

Bacon is put in to pan with black pudding to fry

When the black pudding has been turned, add the bacon to the same pan and fry for a couple of minutes or so on each side.

Egg in Glass
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Egg is broken in to small glass before it is added to frying pan

It is much easier to add an egg to a frying pan if you firstly break it in to a small glass or cup. It can also be seasoned at this stage with a little salt and (optionally) some black pepper.

Frying Tattie Scones
Credit: Gordon Hamilton

Potato scones are added to pan with bacon and black pudding

When the bacon is turned, add the potato scones to the pan to fry for just a minute on each side.

Frying Egg
Credit: Gordon Hamilton

Egg is poured in to miniature frying pan

This is a small dedicated egg frying pan around three inches in diameter. If you don'e have such a pan, you can of course fry the egg in an ordinary frying pan. Wipe the pan with some oil using kitchen paper and bring it up to a medium heat. Carefully pour in the egg then reduce the heat to very low and fry for about three minutes or until you can see the white is fully set around the yolk.

Sauce on Sausages
Credit: Gordon Hamilton

Guinness sauce is poured over cooked sausages

When the sausages are ready to come out of the pan, pour a little Guinness sauce over them and shake them gently around the pan to effectively form a Guinness sauce glaze.

Plated Scones
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Potato scones are laid first on serving plate

Lift one potato scone to opposite corners of a square serving plate.

Plated Beans
Credit: Gordon Hamilton

Beans, black pudding and bacon are added to plate

Lift the black pudding slice on to one of the potato scones and the bacon slices or rashers on to the other. Divide the beans evenly between the two empty quarters of the plate.

Plated Sausages
Credit: Gordon Hamilton

Sausages are placed on baked bean beds

Lift two sausages on to each pile of beans.

Plated Egg
Credit: Gordon Hamilton

Egg is laid in the center of the plate

Carefully lift the egg from the pan with a plastic spatula and sit it in the center of the plate. Garnish the dish with the last of the coriander and serve immediately.

Eating Breakfast
Credit: Gordon Hamilton

Enjoying fried breakfast with Guinness sauce