Traditional British Breakfast Fare Ingredients
- Thread starter Barriehie
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- breakfast traditional
There is one crucial element of British bangers and that is the added breadcrumb or rusk. It can be up to 20% of the sausage. In the UK there are loads and loads of very good pork sausages but many are too meaty. They are fine in their own right but for breakfast bangers that breadcrumb/rusk element is essential. The famous Heston Blumenthal found that out when he tried to make the perfect British banger.
Barriehie
Well-Known Member
A browse through Barriehie 's link to the English Breakfast Society reminded me of one, essential and traditional item I'd completely forgotten about.
Fried bread! Yes! A slab of day old loaf (or a wimpy slice of the white stuff) fried up in the fat remaining from frying the bacon. If there was no bacon fat, then lard. How could I have missed that?
When money was tight, we used to get fried bread slathered with ketchup for breakfast. Hash browns don't even come close to the crispy, fat-intensive slice of fried bread
Spot on.
AND the dried herbs - at least, down in Kent (when I was there), no self-respecting banger would make an appearance without (at least) sage in it.
Barriehie
Well-Known Member
I've made fried bread before. Plain fried bread like from a slice of leavened bread and then fried naan, more typical from India I believe, but also like what the native Americans had to fix after being removed from their lands and marched to Oklahoma. I live right here where the Cherokee used to be...A browse through Barriehie 's link to the English Breakfast Society reminded me of one, essential and traditional item I'd completely forgotten about.
Fried bread! Yes! A slab of day old loaf (or a wimpy slice of the white stuff) fried up in the fat remaining from frying the bacon. If there was no bacon fat, then lard. How could I have missed that?
When money was tight, we used to get fried bread slathered with ketchup for breakfast. Hash browns don't even come close to the crispy, fat-intensive slice of fried bread
Barriehie
Well-Known Member
Naan is more traditionally cooked in a tandoor/oven at a very high temperature. I've never had it fried , although that doesn't mean it doesn't exist. Bhatura and Poori, yes.
Native American fry bread is slightly different, in that it's made from scratch and is round-ish in shape.
British fried bread is just a slice off a loaf (if it's a bit stale, all the better) shallow fried in fat .
Native American fry bread is slightly different, in that it's made from scratch and is round-ish in shape.
British fried bread is just a slice off a loaf (if it's a bit stale, all the better) shallow fried in fat .
Barriehie
Well-Known Member
I'll have to buy some white bread, don't normally eat that, and fry it. (It's like frosting...)
Barriehie
Well-Known Member
So, would the fried bread be in addition to the toast that the beans are on???
Edit: I should have fat from the bangers to fry the bread. I've added, per the recipe, 20% fat by weight.
Edit: I should have fat from the bangers to fry the bread. I've added, per the recipe, 20% fat by weight.
No.
Beans on toast is a separate breakfast dish.
Fried bread (hey, it can be any bread, doesn't have to be a sliced white loaf) is served with the bangers, beans, bacon, fried (or tinned) tomato, mushrooms, black pudding (if you like it). The beans are just spooned on to the plate.
Barriehie
Well-Known Member
Thank you! 
You are very welcome!Thank you!
JAS_OH1
Forum GOD!
I'm full just reading that. Breakfast is a light repast for me. I could make 3 meals out of that!
Ob and the bacon isn't "streaky" bacon like we have in the US, either, am I correct?
