Ireland has a culture of big breakfasts. If you'd like to continue that tradition this weekend in your St Patrick's Day celebrations, here's a photo to help guide your menu selections. Also, we include some recipe links.
Photo by Algerina Perna styled by Julie Rothman
Traditional Irish Breakfast Menu
(Shown clockwise, front to back)
Grilled tomatoes, Beans
Homemade Link Sausages
Eggs and Irish Bacon
Fresh Bread (looks like it might be "Spotted Dog")
Toast with Homemade Jam (or Marmalade)
Freshly-Squeezed Orange Juice
With your full cooked Irish breakfast, and rather than two bread choices as shown above, you might be offered a basket containing a variety of fresh breads from the kitchen, as well as porridge made from stone-ground oatmeal from a local mill, fresh Irish butter and homemade jams and marmalade.
Makes about 24 barsIngredients:
1-pound bulk pork sausage (we prefer hot, but mild is still tasty)
1 small onion, chopped
2 cups Bisquick® Original Baking Mix
3/4 cup milk
1-1/2 cups sour cream
1/4 teaspoon salt
1 (2.75-oz) jar poppy seeds for generously sprinkling to taste
Notes: Suit yourself with the amount of poppy seeds; we use a lot. This dish reheats well when wrapped in foil in a warm oven.
- Preheat oven to 350ºF. Grease 9 x 13-inch baking pan and set aside.
- Brown and drain sausage and onion; set aside.
- Mix Bisquick®, milk and one egg; spread the dough into prepared pan.
- Liberally sprinkle with poppy seeds. Spread sausage mixture over the poppy seeds.
- Blend the sour cream and remaining egg; spoon mixture over the sausage.
- Bake in preheated 350ºF oven for 25 to 30 minutes.
- Then cool slightly; cut into strips and serve warm.
View our (public) Recipe List and you'll find PDF files are here.
Last Updated April 23, 2013
What are you doing for St Patrick's Day! Tell us in comments!