From top: blood pudding and white pudding, scrambled eggs, baked beans, Irish bacon, wheaten toast
I had my first Irish breakfast back in 1998, at McNally's Irish Pub in St. Charles, IL. I haven't had it since.
Until today, that is.
A Saturday morning outting in downtown Minneapolis culminated in a delicious brunch at The Local at 10th and Nicollet.
Irish bacon is not nearly as salty as our bacon. The texture is a cross between bacon and ham. Delicious! Better yet, the dark and light pudding. Once you get beyond the chief ingredient in the dark pudding - pork and / or beef blood - the flavor is wonderfully mellow. (If you cannot stomach the idea of blood pudding, try the white pudding, which has no blood in it.)
Fried Red Potatoes and Banger Sausage
Irish sausage (or Bangers) are also wonderfully mellow in flavor, not nearly as salty as American or German sausages. The texture is also much softer. The Claddagh serves a wonderful dish of bangers served over garlic mashed potatoes with a rosemary demiglaze. (There are plenty of Claddagh's in Minnesota, Indiana, Illinois, Michigan, Wisconsin, Pennsylvania, Georgia and Kentucky. Go have a plate of bangers and mashed and thank me later!)
I'll have to do brunch at The Local again. Next time, I'll have what my beautiful wife had: fish and chips.
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