176/18 – Fruit Pig Brunch Slice:
I am a massive fan of the Fruit Pig Black Pudding, I think it’s the best black pudding I have eaten – even better than Stornaway black pudding. When I saw they had launched a Brunch Slice with Sausage, Bacon and Black Pudding in it I had to have some! Time for Fruit Pig Brunch Slice breakfast.
The Meat:
1.8kg of Brunch Slice from Fruit Pig is £20.
They had a deal on for 4x625g (2.5kg) sticks of Black Pudding for £33 so I bought some of those too.
The Prep:
A full chimney of Resilient Woodlands Mixed Hardwood poured into the base of my Napoleon Pro 22.
The Cook:
Lodge cast iron pan on top to warm, a bit of oil then 4 slices of brunch slice (various levels of thickness based on the age and size of the person to eat it!) plus a slice of black pudding.
It all smelt fantastic.
Brioche buns lightly toasted. They didn’t take long as the grill was really hot. The brunch slices just needed a few minutes each side, I checked them with the Thermapen and took them off at 75c.
Time to Eat:
A little roll for my youngest daughter, just brunch slice and tomato sauce. Both the kids loved these!
I needed a bit more in my roll so added the black pudding and a fried egg. Glorious!
SUMMARY:
This was such a great breakfast. I already knew the black pudding was good but the brunch slice is equally awesome, highly recommended! It was so good that I had to go back out to the BBQ and cook more for my wife and I!
| Cook Difficulty: | 1/5 |
| Cook Duration: | Quick: 2/5 |
| Cook Equipment: | Napoleon Pro 22 |
| Cook Method: | Lodge Cast Iron Pan |
| Charcoal: | Resilient Woodlands Mixed Hardwood |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 10 minutes |
| Internal temperature: | 75c |
| Notes: | No major changes |
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