The Full Chilean Breakfast

One thing I’ve been missing since I left home to travel South America.

One particular staple of of Irish life and identity.

Something that I have craved for a long long time, but never had the means to acquire.

The Full Irish Breakfast.

I’ve long opined about sausages here in South America, about how they’re just not the same as those you find at home. Eventually, I realized what it was, the quality here is too good. All the sausages are delicious Spanish Chorizo, or German Bratwurst, or a hybrid Longaniza, But where are the Denny’s? Where are the Tesco’s Finest? Where’s the pound of sausages from the local butcher, made from scraps?

Nearly everything else is present:

Prieta, the Chilean equivilant of Black Pudding (not as dense but just as tasty)

Tocino, otherwise known as Bacon (and what fry would complete without bacon? Otherwise it’s just meat and eggs.)

A good thick slice of homemade wheaten bread (the recipe of which I’ll add at the end.)

And, of course, eggs. (at least two, fried runny)

There were some elements missing, while there is Black Pudding, there is no White Pudding. And, unfortunately, tinned baked beans are nowhere to be found. Brown sauce is also a specialty item here, and expensive, so I left it out.

So, this had become something of a ridiculous personal quest, I had to find the right sausages. I tried countless brands and types, I even researched making my own damned sausages and just cut out the middle man. No luck.

Until, a friend of mine from Austria, turned me to a particular brand, and a particular type within this particular brand. So, I found them (not expensive, good sign), I fried them (the smell reminded me of hangovers), I ate them. And they were perfect.

So, here it is, the Full Chilean Breakfast; tocino, prieta, eggs, wheaten bread, and finally, longaniza de campo.


I know this seems a silly thing to worry about, but when you’ve been away from home for so long, the little things like this really make a huge difference. And I will definitely be making this again.

Finally, as I promised, here’s the recipe for wheaten bread that I used (courtesy of Mother Irishman)

-The Wandering Irishman

Wheaten Bread:

2 cup white flour

2 cup brown flour

1 cup buttermilk (or milk with a dash of vinegar)

Tsp of salt

Tsp baking soda

Mix the dry stuff in a bowl, add the buttermilk bit by bit, mixing the whole time. If your mix is still a bit dry or clumping, you can always add more. Knead on a flour-covered surface and roll into a ball, slightly flattened. Cut an X into the top (this will stop it from bursting when it expands). Put it into the oven for about 20 minutes (no need to let it rise). 

If you’re not sure it’s ready, tap the bottom, if it sounds hollow then you’re good to go. Eat with unhealthy amounts of butter.

Leave a Reply

Your email address will not be published. Required fields are marked *