Full English Breakfast

Full English Breakfast

“What? Sunday morning in an English family and no sausages? God bless my soul, what’s the world coming to, eh?”
Dorothy Sayers, British writer (1893-1957)

To many British and Irish folk, adding bangers and bacon rashers to eggs, mushrooms, tomatoes, and baked beans is simply the finest breakfast known to man! Highly recommended for a fabulous family brunch, possibly followed by a long walk.


6 Spencer’s Traditional Pork Bangers (1 pack)
6-8 Spencer’s Bacon Rashers (1 pack)
6 slices Spencer’s Black Pudding (1 pack)
6 slices Spencer’s White Pudding (1 pack)
6 Eggs
3 Tomatoes, halved
1 or 2 Tins of Baked Beans
8 Slices Toast

Cooking Directions:

In a large pan, cook the bangers slowly on medium heat. After a few minutes, add the bacon. Continue cooking until the bangers are a crisp, golden brown and the centers are no longer pink.

Add the mushrooms and the tomato halves, and cook through.

In a separate pan, cook the Black Pudding and White Pudding in a little oil for 3 to 4 minutes on each side.

Prepare the baked beans and the eggs to your liking.
Serve all together on a plate, and complement with a slice or two of toast, some HP sauce or ketchup and a warm mug of Breakfast Tea.

Serves 3-4