Irish breakfast: A familiar format enhanced with traditionally-made sausages and rashers

Fadó Irish Pub corporate chef Bryan McAlister poses with (from left) Fadó Irish Coffee, Fadó Guinness Cheddar Bread, Fadó Irish Breakfast and Fadó Cranberry-Thyme Scones. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY
Fadó Irish Pub corporate chef Bryan McAlister poses with (from left) Fadó Irish Coffee, Fadó Guinness Cheddar Bread, Fadó Irish Breakfast and Fadó Cranberry-Thyme Scones. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Credit: Chris Hunt

Credit: Chris Hunt

Planning for a St. Patrick’s Day meal typically revolves around corned beef and cabbage, maybe some Irish soda bread, maybe serving a pint or two of Guinness.

This year, how about enjoying an Irish breakfast instead?

Fadó Irish Pub corporate chef Bryan McAlister says with a last name like McAlister and his fair skin, it’s likely his ancestors have some connection to Ireland and Scotland. And those are countries with a tradition of large breakfasts, not unlike those he grew up with in South Carolina.

“It’s not for every day, but visiting Ireland and immersing myself in Irish culture, I came to appreciate a large weekend breakfast down at the pub watching sporting events. I enjoyed the food and the camaraderie, and that’s what we try to bring to Atlanta at Fadó.”

Ordering Irish breakfast at Fadó will bring you a full plate. There’ll be Irish sausages, rashers, slices of black and white pudding, mushrooms, tomatoes and a slice or two of Guinness cheddar bread alongside two eggs, most likely over easy.

Fadó sources its meats from Dan Desautels, a third-generation sausage maker in Shelburne, Vermont.

“Years ago, we imported Irish bacon, rashers and the puddings, but that became very difficult,” McAlister says. “Dan started producing meats as close as possible to what you would find in Ireland. Now he puts our label on his meats and we use them in the pubs. They’re so authentic in flavor and texture and how they’re produced.”

If you want to produce a similar Irish breakfast at home, you can buy their Irish sausage, rashers (a bacon similar to the Canadian variety), and black and white pudding at any Fadó Irish Pub location.

The black and white pudding slices are like pork sausage patties, but black pudding is a blood sausage, usually thickened with oats or barley. White pudding is the same sausage but without blood as an ingredient. “Blood sausage was made in almost every culture before refrigeration became widespread. Using pork blood is part of whole animal butchery, and it actually makes the sausage taste that much better.”

The Guinness bread Fadó serves is a variation of the soda bread people are familiar with. “We think the flavors go really well with our hearty breakfast.”

And Irish coffee? Well, a pot of tea would be the traditional beverage, but Irish coffee is a drink that will certainly warm everyone up.

“The Irish Cookbook” by Jp McMahon (Phaidon, $49.95). CONTRIBUTED BY PHAIDON
“The Irish Cookbook” by Jp McMahon (Phaidon, $49.95). CONTRIBUTED BY PHAIDON

MORE RESOURCES

For more on Irish cooking, flip through the more than 400 pages of “The Irish Cookbook” by Jp McMahon (Phaidon, $49.95).

Chef Bryan McAlister prepares a Fadó Irish Breakfast at Fadó Irish Pub. CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY
Chef Bryan McAlister prepares a Fadó Irish Breakfast at Fadó Irish Pub. CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

EVENT PREVIEW

To celebrate St. Patrick’s Day at Fadó Irish Pub, 273 Buckhead Ave., Atlanta:

St. Patrick’s Day outdoor block party

Saturday, March 14

General admission: $20 in advance

Doors open at 7:30 a.m. for viewing international sports events including Six Nations rugby and EPL sports. Outdoor events begin at noon with food trucks and outdoor beer and cocktail stations.

St. Patrick’s Day Kegs and Eggs

7:30 a.m.-2 a.m. Tuesday, March 17

Order off the menu and enjoy Irish dancers throughout the day with live music beginning at 8 p.m.

More information: fadoirishpub.com/atlanta/st-patricks-day/

RECIPES

Sure, these recipes from Bryan McAlister of Fadó Irish Pub make for a fun St. Patrick’s Day meal, but they’d all be quite delicious any time of year, whether for breakfast, lunch or dinner.

The Fadó Irish Breakfast is a skillet filled with Irish sausages, rashers (which are similar to Canadian bacon), black and white pudding (which are like pork sausage patties), tomatoes, mushrooms and eggs, with some Guinness Cheddar Bread on the side. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY
The Fadó Irish Breakfast is a skillet filled with Irish sausages, rashers (which are similar to Canadian bacon), black and white pudding (which are like pork sausage patties), tomatoes, mushrooms and eggs, with some Guinness Cheddar Bread on the side. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Fadó Irish Breakfast

Irish sausage is a mildly spiced, fine textured pork sausage frequently bound with eggs and breadcrumbs. At the restaurant, the sausages are fried. We’ve adapted the recipe for home cooks without a fryer.

Rashers are Ireland’s answer to bacon, but more closely resemble Canadian bacon than American-style bacon. They’re cut from pork loin, but unlike Canadian bacon, still have an edge of fat around each piece.

Fadó Irish Breakfast
  • 2 Irish sausages
  • 2 slices rashers
  • 2 1/4-inch slices white pudding
  • 2 1/4-inch slices black pudding
  • 1/4 cup quartered mushrooms
  • Chopped parsley, for seasoning and garnish
  • Salt and pepper
  • 2 Roma tomatoes, cored and quartered
  • 2 eggs
  • Guinness Cheddar Bread (see recipe)
  • In a large skillet, cook sausages over medium-high heat, turning until all sides are golden, about 5 minutes total. Remove sausages from pan. Set aside and keep warm. Add rashers, white pudding and black pudding slices to the skillet and heat until brown on both sides, about 4 minutes total. Set aside with sausages and keep warm.
  • In the same skillet, add mushrooms and sprinkle with chopped parsley, salt and pepper. Saute 4 minutes, or until mushrooms release some liquid, then add tomatoes. Sprinkle lightly with salt and pepper and heat through. Do not overcook.
  • While mushrooms and tomatoes are cooking, cook eggs sunny side up in a nonstick skillet. When eggs are done, arrange sausage, rashers, blood pudding slices, mushrooms, tomatoes and eggs on serving plate and garnish with chopped parsley. Serve with Guinness Cheddar Bread. Serves 1.

Nutritional information

Per serving: Per serving (not including the Guinness Cheddar Bread): 945 calories (percent of calories from fat, 72), 44 grams protein, 23 grams carbohydrates, 4 grams fiber, 75 grams fat (27 grams saturated), 553 milligrams cholesterol, 1,685 milligrams sodium.
Fadó Guinness Cheddar Bread can be served with a Fadó Irish Breakfast or you can enjoy it on its own. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY
Fadó Guinness Cheddar Bread can be served with a Fadó Irish Breakfast or you can enjoy it on its own. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Fadó Guinness Cheddar Bread

A 12-ounce bottle of Guinness will yield 1 1/2 cups of beer, so you’ll need to open a second bottle for the full amount needed here. Open your beer ahead of time and give it time to lose its foamy head before using.

This recipe makes a very stiff batter. Be sure to stir ingredients just until combined, without overbeating.

Fadó Guinness Cheddar Bread
  • 3 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup grated cheddar, divided
  • 1/4 cup sliced green onions
  • 1 3/4 cups Guinness
  • 4 tablespoons unsalted butter, melted
  • Heat oven to 325 degrees. Lightly butter an 8 1/2-by-4 1/2-inch loaf pan.
  • In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in 3/4 cup cheddar and green onions and mix well. Slowly stir in Guinness. Stir together but do not overwork the batter. Pour batter into prepared pan. Pour melted butter over batter. Bake 40 minutes. Remove from oven and sprinkle loaf with remaining 1/4 cup cheddar and return loaf to oven. Cook until a skewer inserted in the center of loaf comes out clean, about 5 minutes. Remove from oven and allow to rest 5 minutes. Remove loaf from pan and cool on wire rack. Do not refrigerate this bread. Cut slices when ready to serve. Makes 1 loaf. Serves 15.

Nutritional information

Per serving: Per serving: 178 calories (percent of calories from fat, 31), 5 grams protein, 25 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 16 milligrams cholesterol, 322 milligrams sodium.
You can have some Fadó Cranberry-Thyme Scones with your tea. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY
You can have some Fadó Cranberry-Thyme Scones with your tea. STYLING BY BRYAN MCALISTER / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Fadó Cranberry-Thyme Scones

Scones may not be a part of the traditional Irish breakfast plate, but they are the perfect accompaniment for the traditional pot of tea.

We found we needed just a tablespoon or two more of milk to make a dough that held together. Start with the 1 cup specified here and add just a little more milk at a time until you produce a dough that just holds together. That’s the key to tender scones.

Fadó Cranberry-Thyme Scones
  • 1 cup whole milk, plus more if needed
  • 4 tablespoons granulated sugar, plus more for garnishing scones
  • 1 teaspoon kosher salt
  • 3 1/4 cups all-purpose flour, plus more for flouring work surface
  • 2 1/2 teaspoons baking powder
  • 14 tablespoons unsalted butter, divided
  • 1/2 cup dried cranberries
  • 2 tablespoons fresh thyme leaves, lightly chopped
  • Coarse sea salt, for garnish
  • Heat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together milk, sugar and salt until sugar and salt are dissolved, about 1 minute.
  • In a large bowl, whisk together flour and baking powder. Cut 12 tablespoons butter into cubes and add to flour. Use your hands to break up butter into small pieces. Add cranberries and thyme and stir together. Pour in milk mixture and stir together until the dough begins to form clumps, adding more milk if needed. Turn dough out onto a lightly floured surface and lightly knead for 1 minute, just until dough holds together. Shape dough into an 8-by-4-inch rectangle and cut into 8 triangles. Arrange triangles on prepared baking sheet, about 2 inches apart. Sprinkle triangles with sugar and coarse sea salt. Bake 20 to 25 minutes or until golden brown.
  • Make clarified butter: While scones are baking, in a small saucepan, melt remaining 2 tablespoons butter and heat until milk solids separate out. Carefully pour melted butter into a small bowl or measuring cup. Keep warm.
  • Remove scones from oven and immediately brush with clarified butter. Cool on wire rack until ready to serve. Makes 8.

Nutritional information

Per serving: Per scone: 407 calories (percent of calories from fat, 48), 6 grams protein, 47 grams carbohydrates, 1 gram fiber, 72 grams fat (13 grams saturated), 58 milligrams cholesterol, 406 milligrams sodium.
Fadó Irish Coffee uses Tullamore Dew, a triple distilled, triple blend Irish whiskey. STYLING BY ALEX CRUMPTON / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY
Fadó Irish Coffee uses Tullamore Dew, a triple distilled, triple blend Irish whiskey. STYLING BY ALEX CRUMPTON / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY

Fadó Irish Coffee

Tullamore Dew is a triple distilled, triple blend Irish whiskey.

Fadó Irish Coffee
  • 1 1/2 cups freshly made coffee
  • 1 1/4 ounces Tullamore Dew
  • 1 heaping teaspoon light brown sugar
  • 1/2 cup whipped cream
  • Cinnamon, for garnish
  • Warm coffee mug and fill with coffee. Stir in Tullamore Dew and brown sugar, stirring until sugar dissolves. Carefully top with cream and sprinkle with cinnamon. Serve immediately. Serves 1.

Nutritional information

Per serving: Per serving: 313 calories (percent of calories from fat, 87), 2 grams protein, 6 grams carbohydrates, no fiber, 22 grams fat (14 grams saturated), 82 milligrams cholesterol, 13 milligrams sodium.

RELATED:

ExploreMore Intown Atlanta dining news
Explore10 things you may not know about St. Patrick's Day
Explore7 St. Patrick's Day Traditions Explained
ExploreRead the AJC Fall Dining Guide: The Noodle Edition

Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.

In Other News