An important element of a traditional Irish fried breakfast is the black and white puddings. While these sausages have similarities to Scottish and English options, there was a culinary divergence at some stage in the past (most probably because of economic reasons and availability of ingredients) and the Irish puddings really are something else. Especially the black puddings, which you are equally likely to see served along with a delicate scallop in a posh restaurant.
So, if you did used to enjoy these items, but you have made the decision that you don't really want to eat pig meat and cow's blood (yes, most of it is imported dried cow's blood, not fresh pig's blood), then what are your options?
I have previously mentioned in dispatches the Clonakilty white pudding, used in my Vegan Sauasage Wellington recipe. This is a very tasty pudding, but the award winning sausage makers from Cork haven't yet launched a black pudding.
Step in another award winning maker, Rudds of Birr, Co. Offaly. They have gone a step further by creating both a white and a black veggie pudding. I have to report that both are delicious!
They have been rather clever in that the ingredients of both are almost identical, just the addition of a colouring, vegetable carbon. I think that they have also tweaked the flavour profile between them, but that could be my imagination!
The ingredients are plentiful, but this wouldn't be something you choose to eat as a "health food". It is a definite occassional treat. Both would also work great in the sausage wellington, with the colour contrast adding to the experience.
Note that the casing is inedible, so remove before cooking!