Recipes

Detailed below are a number of Breakfast Recipes( Sausage Recipes and Bacon Recipes) including the classic Traditional Irish Breakfast. Each month we will feature new recipe for you to try - all recipes will either feature Rudd's Sausages, Rashers or Black Pudding and White Pudding.

FREE RUDD'S RECIPE LEAFLET

In 2008, leading food writer Gerogina Campbell, compiled a Recipe Leaflet for Rudd's. As you can imagine, both Sausage Recipes and Bacon Recipes feature strongly.

If you would like to receive a copy of this Recipe Leaflet, please click ' Contact Us ' below, fill in your details and we will post it you.

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Traditional Irish Breakfast

8 rashers of bacon, back or streaky
8 sausages
8 slices of combination black & white pudding
4 flat ‘field’ mushrooms, or100g /4 oz button mushrooms
2-4 tomatoes, as required
4-8 eggs, as required
Freshly ground black pepper to taste
Fresh parsley sprigs to garnish.

Serves 4:

1. Grill the bacon, sausages and pudding slices, or cook them in a dry non-stick pan until crispy; to avoid crowding the pan, use a very large one or cook in batches and keep warm until everything is ready.

2. Cook the mushrooms and tomatoes with a little butter, in a separate pan, or under the grill.

3. When everything else is ready, take the pan that was used for the bacon (or drain off any remaining fat from the grill pan, for flavour) and, adding a little extra oil or butter if necessary, cook one or two eggs per person in it.

4. Arrange everything on heated plates; add a little grinding of black pepper and a sprig of parsley and serve with fresh brown bread or toast.

Pasta with Bacon & Mushroom Sauce

450g / 1 lb penne, or other preferred pasta
2 tbsp olive oil
350g/12 oz back rashers
1 onion
15g/1/2 oz butter
1 or 2 cloves garlic
350g/12 oz button mushrooms
300ml/1/2 pint cream
Freshly ground black pepper
Grated Parmesan style cheese to serve (optional)

Serves 4:

1. Bring a large pan of lightly salted water to the boil and cook the pasta in it for 7-8 minutes, or until al dente. Drain well, return to the pan and toss in the olive oil; keep warm.

2. Meanwhile, trim and dice the rashers, chop the onion and crush the garlic in a little salt. Melt the butter in a pan, and cook the bacon, onion and garlic gently for 5 or 6 minutes, or until the onion is just softening.

3. Trim the mushrooms and halve or quarter them, according to size, then add to the pan and cook for a couple of minutes. Stir in the cream, bring up to boiling point and simmer for 2 or 3 minutes.

4. Add this bacon and mushroom sauce to the pasta, mix well and season with a good grinding of black pepper.

5. Serve immediately accompanied with a side salad, and offer freshly grated cheese separately if you wish

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