Jul 14 2026
Restaurants›Vaughan's Public House›Mixed Grille Recipe

Mixed Grille Recipe

Inspired by Vaughan's Public House
Time1h 10m
Serves4

Irish sausages, rashers, puddings, mushrooms and tomatoes, served with champs and homemade Irish soda bread

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Ingredients

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Mixed Grill Components

Champs

Irish Soda Bread

Method

Mixed Grill Preparation

  1. 1

    Cook the Irish Sausages and Rashers

    In a large frying pan over medium heat, cook the Irish sausages for about 10-12 minutes, turning regularly until browned and cooked through. In the same pan, add the rashers and cook for about 5-7 minutes until crispy.

  2. 2

    Cook the Puddings

    Add the black and white pudding slices to the pan and cook for about 2-3 minutes on each side until heated through.

  3. 3

    Sauté the Mushrooms and Tomatoes

    In a separate pan, add a little oil or butter, and sauté the mushrooms for about 5 minutes until golden. Halve the tomatoes and add them to the pan, cooking for an additional 3-4 minutes until softened.

Champs Preparation

  1. 4

    Prepare the Potatoes

    Peel and chop the potatoes into even chunks. Boil them in salted water for about 15-20 minutes until tender.

  2. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, finely chopped spring onions, and milk. Mash until smooth and creamy. Season with salt and pepper to taste.

Irish Soda Bread Preparation

  1. 6

    Combine Dry Ingredients

    In a large bowl, mix the all-purpose flour, baking soda, and salt until evenly combined.

  2. 7

    Add Buttermilk

    Make a well in the center of the dry ingredients and pour in the buttermilk. Mix gently until a dough forms.

  3. 8

    Shape and Bake the Bread

    Turn the dough onto a floured surface and knead lightly. Shape into a round loaf and place on a baking tray. Score the top with a cross and bake in a preheated oven at 200°C (400°F) for about 30-35 minutes until golden.

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