Black and White Puddings

[Standard]

Does anyone have a source, mail order preferred, in the States for black and white puddings? Any thoughts on your favourite brand would be welcomed as well. Mrs Standard and I recently returned from a trip to Ireland, and would like to fix a full Irish breakfast for our family, we could substitute thick slab American bacon for the Irish bacon, but I'm having trouble finding puddings around here.

We do get up to Chicago, or down to St. Louis occasionally, but mail order would be more convenient.

[GrainReaper]

Amazon has both black and white puddings available, I haven't checked Tommy Moloneys but they have lots of Irish sausages and whatnot. As for Irish bacon substitute, it's back bacon not belly bacon so Canadian bacon may be an easy choice, that or pancetta. Hope I helped some!

As for favorite brands, my local butcher make it on request for me.

[The Q]

I must admit I'd never heard of an Irish breakfast until I saw it here, so I looked it up. The only difference I can find from a full " English breakfast" or full "Scottish" is the addition of "potato bread /farl " or the lack of some fried haggis.

My father's side of the family has some Scots Irish ancestry which could explain why we've had farl in our breakfasts ( though it's 40 years ago) must try making some farl myself...
The computer automatically came up with my nearest places to buy ingredients for farl.. Walmart, Cincinnati. ????? That's a bit far from Norfolk UK...

Good luck on the great puddin' hunt.

[Standard]

I must admit I'd never heard of an Irish breakfast until I saw it here, so I looked it up. The only difference I can find from a full " English breakfast" or full "Scottish" is the addition of "potato bread /farl " or the lack of some fried haggis.

My father's side of the family has some Scots Irish ancestry which could explain why we've had farl in our breakfasts ( though it's 40 years ago) must try making some farl myself...
The computer automatically came up with my nearest places to buy ingredients for farl.. Walmart, Cincinnati. ????? That's a bit far from Norfolk UK...

Good luck on the great puddin' hunt.

Yes, the Full Irish and the Full Scottish are very similar. I remember beans in England, but never once had beans included in Ireland. Typically in Ireland we would receive a couple of eggs, bacon, a couple of sausages, fried black pudding, fried white pudding, fried tomato, and scones, with the sometimes addition of toast, fried mushrooms, or fried potato bread. And of course always tea or coffee. Oddly enough it never included potatoes which struck me as interesting considering it was Ireland after all.

Is farl similar to Bannock bread? And yes, Cincinnati does seem like an odd choice to be the closest supplier to you!

[GrainReaper]

You could use ham steak as a substitute, but how about the pancetta? That is easily attainable most anywhere and recalling back to my trip to Ireland is quite similar to the pancetta I get at my local Italian shop

[Standard]

You could use ham steak as a substitute, but how about the pancetta? That is easily attainable most anywhere and recalling back to my trip to Ireland is quite similar to the pancetta I get at my local Italian shop

Hadn't thought along the lines of pancetta, but it's worth a trial run to test it out.

My daughter did get a Full Irish a few weeks ago when she went up to Chicago to visit a good family friend.

[Standard]

Amazon has both black and white puddings available, I haven't checked Tommy Moloneys but they have lots of Irish sausages and whatnot. As for Irish bacon substitute, it's back bacon not belly bacon so Canadian bacon may be an easy choice, that or pancetta. Hope I helped some!

As for favorite brands, my local butcher make it on request for me.

Yes, thick slab bacon is not a true substitute for the Irish back bacon, but Canadian bacon doesn't seem to quite fit the bill either in my opinion. The bacon we had in Ireland, and that which I remember from my time in England 30 years ago, would be much more like a thin slice of fried cured ham rather than Canadian bacon.

I wish we were so lucky here in downstate Illinois to have a butcher make the puddings for us!

I did finally find this internet vendor: http://www.foodireland.com/recipes/c...white-pudding/

[Pleater]

All these messages about breakfast and now I can't get 'bubble and squeak' out of my thoughts, fried mashed potato and chopped green veges left over from dinner mixed and fried in a heavy frying pan - or there is the up market version where grated raw potato, chopped onion and any green vegetables are mixed together and baked for half an hour, then strips of bacon are placed over the top and it is baked again until the bacon is crisp along the edges.

These days just the amount of salt would have the medical profession in a flap.

Anne the Pleater :ootd:

[James Hood]

Check this out.

http://www.jollyposh.com/

In metro Chicago, the real thing is available from Spencer's . 'Been patronizing them for years and have some bangers in the refrigerator for grilling tomorrow.

Spencer's were at the Chicago Highland Festival last few years as well, cooking for the crowd. Highest recommendation.

[HarveyH]

Black Pudding - but which sort - there is a real issue here:

Irish Black and White puddings invariably have pearl barley in them. Lovely and just about my favourite but not the same as Scottish Black Pudding, or more particularly, Stornoway Black Pudding, which is a moist close textured blood sausage with sottish oatmeal in it. The other major type of black pudding in the UK, is Lancashire (or more particularly Bury) black pudding, which is notable for larger piece of fat within the pudding. I'm glad to know that some blood puddings are available in the US particularly as here in the UK they have just become the latest 'super-food'.

As for Bacon there is a very good us web-site which explains both the differences and how to cure your own bacon if you really want the full breakfast experience http://www.thepauperedchef.com/2010/...h-rashers.html .

I should only add that in addition to all of this, with a full Scottish breakfast I have been served slices of fried haggis and slices of fried clootie dumpling - ( http://www.scottishrecipes.co.uk/clootiedumpling.htm ). The need to eat anything else for the day is limited after plate of bacon, fried eggs, sausages, black pudding, haggis, dumpling, fried mushrooms, a fried slice - of course as well as tea and toast.

But my Ulster friend tells me that he would think pudding with breakfast would be a rare thing on an Ulster Fry. Soda and Potato Farls, stewed plum tomatoes (the tinned sort), bacon, sausage but not pudding (and possibly gammon instead of bacon if it was a main mean rather than breakfast).

But I rather think the more on the plate the better.