I love a bit of charring, I love cooking kebab skewers as the meat and veg always chars a little on the exposed edges, one of my favourites is Chicken Tikka when cooked in a Tandoor oven, the oven gets insanely hot and and the black edges are an important part of the finished Tikka, there was a poll years back which voted Chicken Tikka Masala as Britain's favourite dish, we do love a curry!
I love Lorne (or square) sausages. I've never seen them sold down here in West Sussex, even though there's a large Glaswegian contingent where I live (my mum moved down here in 1966), but I made some a while back going by some videos on here and froze them. I used bog standard supermarket minced pork and beef, but would've done better if I got that from a proper butcher.
We can get all the ingredients for a Scottish breakfast here in Corby in Northamptonshire. We are known as little Scotland as we have a very large Scottish ancestry here. One of the few places you can get IRN BRU in England as well.🏴
Check out 'Rate My Takeaway ', might be something to interest you there. The accent may take a bit of getting used to for you, but he's great fun. Also, Hot Dogs! They come in a jar or a tin* & we heat those in hot water, but we never fried them too. (*yes, really)
We’re currently halfway through a 2 week holiday touring Scotland ( the NC500 route ) - needless to say, we’ve consumed many Scottish breakfasts over the last few days, the haggis and tatie scones ( potato cakes ) are the highlights.
@@PopsReacts They’re mashed potato, butter and plain flour (I think you call that AP flour over the pond) which is formed together to make a dough, then rolled to make them about 1/2 a cm (1/4 inch) thick and then griddled or fried. They taste (to me at least) more like a savoury pancake than potato - very good with fried eggs and baked beans!
Tattie scone - mashed potatoes, flour, butter & pinch of salt & he's not Scottish 😁 I'm not sure about your 'boiled sausage'. Some 'puddings', usually the containing suet kind, are boiled, cooled then can be fried up, like the haggis here. Sausages/Bangers are usually fried or grilled from 'raw'.
@@wessexdruid7598 The Scots don't use tinned tomatoes in their fry ups, you are lying...it is as simple as that. If someone in Scotland served you tinned tomatoes on a fry up then they are trying to cut corners and save money, even then i doubt anyone would be stupid enough to serve tin tomatoes in a Scottish fry up.
lawns sausage 2.20lb 20% fat ground Beef 1.5 cups panco breadcrumbs 1 tsp ground black pepper 1 tsp salt ( add to taste) 1.5 tsp coriander 0.5 tsp nutmeg 0.5 tsp mace 1/2 cup of water combine the intranets place in a grease bread pan leave a few hours to fully firm in the fridge. either slice into 3/4"slices for pan frying or you can slow bake the entire loaf as a lunch or dinner option served with cauliflower cheese roasted potato's and mashed swede/rutabaga or brazed cabbage is one way i served it. but there many ways to eat is
@@PopsReacts yep baking it the oven i would say is nice way of having a cheap roast sort of like a meatloaf minus the ketchup, garlic, Worcestershire sauce and thyme in it. also its firmer
@@PopsReacts I presume that's just the subtitle software - it's normal. 🙂 But 'panco', 'combine the intranets', 'potato's', 'brazed', 'but there many ways to eat is'?
IMO haggis is more excellant as a breakfast item over a haggis dinner. Can't beat it. Not sure how to describe the flavor but it's not a odd taste/texture, similar too sausage but a little different due to the oats, I think a lot of folk just get hung up on the ingredients and the old way of preparing it. Seems close enough to a breakfast in Scotland, though the potato cake is a little fresher than the potato 'tattie' scones I'm most familiar with(looks good though!) :P Also needs HP brown sauce!
It's not the same as A1 sauce which some people might tell you. Also terms like English, Scottish, American breakfast are just a gimmick to sell the product. Traditionally it's called a fry up or cooked breakfast.
@@neilgayleard3842 The mix of items varies, at least slightly, by way of Full Irish, English, Welsh, Scottish or Ulster Fry. The core is always bacon, pork sausage & fried egg, but the extras vary - beans, bubble & squeak, potato cakes, smooth v coarse black pudding, white pudding, laver bread, fried bread, soda farls, etc, etc.
Interesting video. Thank you! Never heard of boiled sausage occurring in my life. Might've been a WWII thing, or another historical period or privation, but for my entire life, a Full [ Insert British Isles Nationality Here ] Breakfast has always been a fry-up. When I had a good solid breakfast in Edinburgh, the bacon was best back, not streaky. Dunno how "authentic" that makes it, as I have the statistically insignificant sample size of just one breakfast in Scotland under my belt, but it was bloody delicious. Haggis is delicious. If you like any kind of sausage, you'll like haggis. Same goes for black pudding.
@@garymcatear822 Yeah, but he's talking about breakfast in this video. I'm just saying I haven't heard of boiled sausage FOR BREAKFAST, if that helps clarify things.
Never had a Scottish breakfast, but I've had their bread and square sausages, and they are delicious. Not sure how the bread is different, but it is. As for the sausages, we occasionally get square sausages too, but they're not the same, again, how, I don't know, just not as good Lol, what's an ox tongue? Well I'm assuming you know what an ox is and what a tongue is, so believe it or not, that's what it is. He defo don't sound Scottish Tbh, i think black pudding tastes just like sausage, even though it's not
@@PopsReacts I think the nearest thing you might be able to get locally to you would be A1 steak sauce. It's not exactly the same but it's close enough to get a feel of it if you were to attempt a full English at home. It is available in British sections of American supermarkets sometimes but I think the price would be pretty extortionate. It's one of those things that at least half of everyone who eats a full English would use. Also it's good to use on a bacon butty or sausage butty. Give the a1 a try if you can't find the HP.
He calls it a potato CAKE. Us Scots call it a TATTIE SCONE. "boiled sausage" !!?? NEVER heard of such a thing ! That's what I would call STREAKY bacon. Usually it's BACK bacon. His sausages are NOT cooked properly! NOT BAD FOR A SASSANACH ! COULD DO BETTER !
They're called potato scones not potato cakes...jeeeezo Why doesn't anyone include fruit pudding in the full Scottish breakfast? we always had fruit pudding in our fry up as kids. You slice and fry fruit pudding exactly the same way as the black pudding and haggis, it is basically a little bit of sweet among all the savoury. Here is what fruit pudding looks like in link below... dgilmourbutchers.com/wp-content/uploads/2020/11/Fruit-pudding-scaled.jpg
@@PopsReacts Oh i wasn't aiming the critisism at you mate, it was aimed at the English guy cooking the Scottish fry up and calling potato scones cakes. He should know better.
I love a bit of charring, I love cooking kebab skewers as the meat and veg always chars a little on the exposed edges, one of my favourites is Chicken Tikka when cooked in a Tandoor oven, the oven gets insanely hot and and the black edges are an important part of the finished Tikka, there was a poll years back which voted Chicken Tikka Masala as Britain's favourite dish, we do love a curry!
I love Lorne (or square) sausages. I've never seen them sold down here in West Sussex, even though there's a large Glaswegian contingent where I live (my mum moved down here in 1966), but I made some a while back going by some videos on here and froze them. I used bog standard supermarket minced pork and beef, but would've done better if I got that from a proper butcher.
We can get all the ingredients for a Scottish breakfast here in Corby in Northamptonshire. We are known as little Scotland as we have a very large Scottish ancestry here. One of the few places you can get IRN BRU in England as well.🏴
@@enemde3025 We get Irn Bru down here, but not in the old twisty glass bottles they used to sell it in up in Scotland.
Check out 'Rate My Takeaway ', might be something to interest you there. The accent may take a bit of getting used to for you, but he's great fun.
Also, Hot Dogs! They come in a jar or a tin* & we heat those in hot water, but we never fried them too.
(*yes, really)
Oh I love Rate My Takeaway. He's the reason I'm aware of the One Pound Burger in Blackpool.
My dad used to make potato cakes with our leftover mashed potatoes from the previous night's dinner. It was soooooo gooood!!!
Tomato’s on the vine are more common at fancy places. Very delicious.
Spot on with the Haggis :) Haggis, Black pudding and egg work so well together especially with the egg and sausage on a fry up.
We’re currently halfway through a 2 week holiday touring Scotland ( the NC500 route ) - needless to say, we’ve consumed many Scottish breakfasts over the last few days, the haggis and tatie scones ( potato cakes ) are the highlights.
Are the tatie scones simply made from mashed potato or is there more to it?
@@PopsReacts They’re mashed potato, butter and plain flour (I think you call that AP flour over the pond) which is formed together to make a dough, then rolled to make them about 1/2 a cm (1/4 inch) thick and then griddled or fried.
They taste (to me at least) more like a savoury pancake than potato - very good with fried eggs and baked beans!
Maybe next react to a full Irish breakfast. 😊
That's on the list. ☺️
Looks great. I've never heard of boiling sausage and then fry tho. It's always fry or grill ( UK definition of grill.... Broil for USA) here
Damn does that brekkie ever look GOOD!
I could smell that video. 🤣
great thank you😃
i'm with you, i just love char, especially charred cheeseburgers, sooo good!
Oh yes, especially with a toasted bun.
This guy's English they are called (Tattie Scones ).not potatoe cakes every scottish person knows this .
Tattie scone - mashed potatoes, flour, butter & pinch of salt & he's not Scottish 😁
I'm not sure about your 'boiled sausage'. Some 'puddings', usually the containing suet kind, are boiled, cooled then can be fried up, like the haggis here. Sausages/Bangers are usually fried or grilled from 'raw'.
He doesn't sound Scottish but that doesn't mean he's not Scottish.
I had cherry tomatoes as part of a full english, this morning. It's a regular thing, for me - but many prefer tinned plum tomatoes.
The tinned tomatoes on a breakfast plate is an English thing, a Scot would not reduce themselves to that level.
@@garymcatear822 I've regularly been served tinned tomatoes when working in Peterhead.
@@wessexdruid7598 No you haven't.
@@garymcatear822 Really? Amazing what you know. Why was I working there, then?
@@wessexdruid7598 The Scots don't use tinned tomatoes in their fry ups, you are lying...it is as simple as that. If someone in Scotland served you tinned tomatoes on a fry up then they are trying to cut corners and save money, even then i doubt anyone would be stupid enough to serve tin tomatoes in a Scottish fry up.
lawns sausage
2.20lb 20% fat ground Beef
1.5 cups panco breadcrumbs
1 tsp ground black pepper
1 tsp salt ( add to taste)
1.5 tsp coriander
0.5 tsp nutmeg
0.5 tsp mace
1/2 cup of water
combine the intranets place in a grease bread pan leave a few hours to fully firm in the fridge. either slice into 3/4"slices for pan frying or you can slow bake the entire loaf as a lunch or dinner option served with cauliflower cheese roasted potato's and mashed swede/rutabaga or brazed cabbage is one way i served it. but there many ways to eat is
That sounds amazing.
@@PopsReacts yep baking it the oven i would say is nice way of having a cheap roast sort of like a meatloaf minus the ketchup, garlic, Worcestershire sauce and thyme in it.
also its firmer
Do you mean Lorne sausage? English doesn't seem to be your first language - just an observation, not a criticism.
@@wessexdruid7598 The auto-subtitles said "lawn" in the video. Although I assume that was a mistake.
@@PopsReacts I presume that's just the subtitle software - it's normal. 🙂
But 'panco', 'combine the intranets', 'potato's', 'brazed', 'but there many ways to eat is'?
IMO haggis is more excellant as a breakfast item over a haggis dinner. Can't beat it. Not sure how to describe the flavor but it's not a odd taste/texture, similar too sausage but a little different due to the oats, I think a lot of folk just get hung up on the ingredients and the old way of preparing it. Seems close enough to a breakfast in Scotland, though the potato cake is a little fresher than the potato 'tattie' scones I'm most familiar with(looks good though!) :P Also needs HP brown sauce!
I keep hearing about HP sauce. I need to look up what that is.
It's not the same as A1 sauce which some people might tell you. Also terms like English, Scottish, American breakfast are just a gimmick to sell the product. Traditionally it's called a fry up or cooked breakfast.
@@neilgayleard3842 The mix of items varies, at least slightly, by way of Full Irish, English, Welsh, Scottish or Ulster Fry. The core is always bacon, pork sausage & fried egg, but the extras vary - beans, bubble & squeak, potato cakes, smooth v coarse black pudding, white pudding, laver bread, fried bread, soda farls, etc, etc.
yer talkin shite mate, haggis is not supposed to be on a breakfast plate, only a dinner plate.
Interesting video. Thank you!
Never heard of boiled sausage occurring in my life. Might've been a WWII thing, or another historical period or privation, but for my entire life, a Full [ Insert British Isles Nationality Here ] Breakfast has always been a fry-up.
When I had a good solid breakfast in Edinburgh, the bacon was best back, not streaky. Dunno how "authentic" that makes it, as I have the statistically insignificant sample size of just one breakfast in Scotland under my belt, but it was bloody delicious.
Haggis is delicious. If you like any kind of sausage, you'll like haggis. Same goes for black pudding.
Never seen sausage boiled, other than frankfurters for hot dogs.
In Scotland we boil sausage, potatoes and onions in a pot and season...these are called stovies.
@@garymcatear822 Fair enough. Never had it for breakfast, though.
@@Beedo_Sookcool You don't have it for breakfast, i only mentioned stovies to give an example of boiled sausage.
@@garymcatear822 Yeah, but he's talking about breakfast in this video. I'm just saying I haven't heard of boiled sausage FOR BREAKFAST, if that helps clarify things.
Kent Survival is a good channel. he does a lot of camping and shelter building videos.
I may need to watch more.
Look up New England Boiled Dinner.
That sounds interesting. Adding it to the list.
Never had a Scottish breakfast, but I've had their bread and square sausages, and they are delicious. Not sure how the bread is different, but it is. As for the sausages, we occasionally get square sausages too, but they're not the same, again, how, I don't know, just not as good
Lol, what's an ox tongue? Well I'm assuming you know what an ox is and what a tongue is, so believe it or not, that's what it is.
He defo don't sound Scottish
Tbh, i think black pudding tastes just like sausage, even though it's not
Oh, it called for Ox *Bung*🤣
Suet is kidney fat, not back fat.
I knew I should've googled it.🤣
Where's the HP Brown sauce?
So many people have mentioned HP sauce in my other comment sections but I honestly have no idea what that is. 🤣
@@PopsReacts I think the nearest thing you might be able to get locally to you would be A1 steak sauce. It's not exactly the same but it's close enough to get a feel of it if you were to attempt a full English at home. It is available in British sections of American supermarkets sometimes but I think the price would be pretty extortionate. It's one of those things that at least half of everyone who eats a full English would use. Also it's good to use on a bacon butty or sausage butty. Give the a1 a try if you can't find the HP.
Haggis is Scottish
He calls it a potato CAKE. Us Scots call it a TATTIE SCONE.
"boiled sausage" !!?? NEVER heard of such a thing !
That's what I would call STREAKY bacon. Usually it's BACK bacon.
His sausages are NOT cooked properly!
NOT BAD FOR A SASSANACH ! COULD DO BETTER !
Kent is in England not Scotland ;-)
I need to use Google more. 🤣
So, are you saying you don't have haggis, square sausage, and potato cakes in a Full Scottish?
Do the dirty fingernails add flavor? 😆 Also, that poor egg.
At least the second egg worked out. There aren't a lot of eggs I don't like.
That is not a rock, it's a sheet of slate! 👎
They're called potato scones not potato cakes...jeeeezo
Why doesn't anyone include fruit pudding in the full Scottish breakfast? we always had fruit pudding in our fry up as kids.
You slice and fry fruit pudding exactly the same way as the black pudding and haggis, it is basically a little bit of sweet among all the savoury. Here is what fruit pudding looks like in link below...
dgilmourbutchers.com/wp-content/uploads/2020/11/Fruit-pudding-scaled.jpg
haha Sorry still learning the terms.
@@PopsReacts Oh i wasn't aiming the critisism at you mate, it was aimed at the English guy cooking the Scottish fry up and calling potato scones cakes. He should know better.