Drank a lot of Diet Red Bulls before this. If you notice a ramp up in energy followed by a significant crash 2/3 of the way through this video, that’s what that is. Welcome to Mythical Kitchen, where pip, pip, cheerio, and all that rub! Is that a good British? I felt like the person who’s serving Oliver Twist. When I first heard the term full English, I thought it meant, hold on, we never landed on a good joke, but let me audition some. So here we go, here we go. When I first heard the term full English breakfast, I thought it was when you would say McMuffins with Geoffrey Rush, Alan Rickman, and Colin Firth. Those are the three British actors, everyone. Okay, that’s not good, that’s not good. When I first started the term English breakfast, I thought it was like an American breakfast is except you could only play with your feet, like soccer. That’s American, American football. Okay, when I first heard the term English breakfast, I thought it was a breakfast burrito that had bad teeth. These are British stereotypes. So anyways, whatever one of those works best for you in post, pick that one, or you vote on your favorite and just imagine that I only said that one. Anyways, I am a huge fan of breakfast burritos. You it is one of my favorite foods. It is a huge LA tradition, especially with a hangover. The full English breakfast AKA the fry up is also one of the world’s great foods, and today no one asked us to, a lot of people are probably gonna be mad that we are doing it. We’re gonna smash ’em together. Let’s get to it. We’ve broken the recipe now into three distinct steps-ish, right there. You can snag the time codes if you’re following along at home. Is there anyone like cooking this live? Anyone just following, I’m gonna be, oh, I gotta wait 10 hours for the beans. For the full written recipe, we got it down there in the description. Let’s get cookin’. I made a bunch of A plus, 10 out of 10 jokes about what a full English breakfast isn’t. We should probably talk about what a full English breakfast is. So you got your black pudding. That’s the, I believe Scottish, I’ve only eaten it in Scottish fairs. So you got your black pudding. That is made with pork blood and a bunch of spices. We’re gonna work on that. You also got your English baked beans, which I’m a huge fan of because I much prefer beans to potatoes in about any form. You got your fried eggs, you got your roasted mushrooms, you got your roasted tomatoes. You got bacon, you got more sausage in there, and then some like fried bread or fried toast. Really rad combination of foods. We were trying to think how do we fuse them? We were like, we can probably make a chorizo spiced black pudding. Then we realized we don’t know how to make black pudding at all. So we came up with this. You’ll see. We’re gonna take a little bit of just straight pork fat. We’re gonna get that going in a pan. We’re gonna listen to that sizzle. Then we’re gonna add some onions to it. So what I didn’t know, I’d never made black pudding. I’d obviously worked with a lot of blood. Pork blood is one of my favorite products to work with. Did not know that black pudding is only blood and there’s no meat in it at all. I at least thought it was like a 50/50 ratio. Turns out, just coagulated blood. Typically it is made with dried pork blood. We couldn’t find that. So we got wet pork blood. Figure you cook wet, it turns dry. That’s how science works. And so we’re gonna start just dumpin’ a bunch of pork blood into a blender. This is what’s gonna happen. I don’t think I need all that pork blood but I don’t want to drip on everything. Just drip on the counter, there we go. And chilies because chilies are a big part of chorizo. I made my own fresh chorizo a lot before. So we’re gonna take a little bit of ancho chile, it’s a little bit milder. Got some nice fruity flavors to it. I’m gonna drop some of that in there. And then a couple California chilies. We’re just gonna yeah, get some nice chile flavor in there. Spices. All of them, just all of them, ’cause this is gonna be gnarly, dude. Like, are you serious? This is wild. It’s just straight cooked pork blood with some oats. Oregano. That’s nice, in chorizo we like that. We love oregano, get a lot of that in there. It makes it taste really nice. Sage is a great breakfast sausage flavor that I really enjoy. Pump some of that in there. We got, what have we got here? Pasilla chile powder. Pasilla chilies are dried poblanos. Yes, there’s like some equivocation because poblanos are listed as pasillas in California and nobody knows why. I’ve went down the rabbit hole, it was pretty wild. Okay, so we got that and then we got this. It’s either garlic or onion. Doesn’t matter, just start poppin’ spices in there, dude. It’s gonna be pretty nuts. And hot paprika. Again, that’s gonna make it red except it’s not because this is all just gonna be super brown. Vinegar is one of the main components of chorizo. Chris just told me that I don’t take any breaks between words or sentences, and I feel like no more was that exemplified than right then. So we’re gonna take some vinegar and we’re just gonna add that to the blood. That’s gonna give us a nice little punch of flavor. We’re gonna take, I was gonna say salt, but we don’t need salt where we’re going ’cause we’re just going Tony Chachere’s More Spice. If we didn’t think there was enough chile flavor in there, dump a whole lot of that in there. And then oats. Healthy. Is this like cookin’? What the ? We’re gonna dump in some oats. Oats are what’s really gonna soak up all the blood and give it some nice starchiness to it. You could use buckwheat. I say that as what, do you have buckwheat? What are you, growin’ sorghum for the harvest? No, use oats. Dump some of that in there. Yeah, yeah, yeah. We want a lot of pork fat and a lot of blood in there. And then some garlics. What else we got? Some nice Christmas-y spices. This is Chinese five spice. Seems like it wouldn’t go in there, it does. Again, if you’re making this at home, why? MSG. Delicious, got a lot of that off of one little punch. And then nutmeg, delight. Good little sausage spice. Drank a lot of Diet Red Bulls before this. If you notice a ramp up in energy followed by a significant crash 2/3 of the way through this video, that’s what that is. And a little bit of nutmeg. Put the onions and the fat in here after they saute. It doesn’t matter. We’re gonna saute it all together. Chorizo, there’s two kinds of chorizo, right? You got Mexican chorizo and you got Spanish chorizo. Chorizo in Spain is typically chorizo seco, which means dry chorizo. So it comes more of a salami. Mexican chorizo is a chorizo fresco, or a fresh salami, which means it’s wet. You know how much I love me a good wet sausage. Not a sexual innuendo, just like wet sausage. It can be both. Okay, blend it. Ah, cheese and rice, it was already on high. That’s good. That’s what we want to see. So we’re blendin’ all the garlic and the spices with the pork blood. I don’t know. That wasn’t the off button. That was the off button. It smells nice and fragrant. It smells nice and fragrant. I know what you’re saying, “Josh, this is blood smoothie. This isn’t a sausage.” Well, presto chango, watch what the hell is gonna happen here ’cause this is pretty nuts. Gonna put a lot of oil in there and then we’re just gonna, there it is. Yeah, you’re gonna see the blood is just blood. It’s gonna go in there and then we’re essentially gonna scramble the blood, and yep, yep, just really burn it onto that pan. Yeah, this looks all kind of fudged up, dude. We’re gonna let this cook for about five minutes, get it nice and, just get a little bit more fat in there. That’ll help. I made it little greasy. Cook this about five minutes, check back. A lot of people insist on looking the brownie batter spoon. Lick the blood rezo spoon. Beans! English! You love ’em! You love ’em and I get it, I get it. Dude, beans on toast, what a delicious freakin’ dish. I think that is a pinnacle of cuisine and so now we’re gonna English baked beans. It’s similar to American baked beans, just like a little less flavor in my estimation, right? That’s kind of like a fair thing to say. You know, there’s a little less spices, a little less heart in there. People are like, oh, English, they didn’t, climate was, y’all went all across the globe for spices. You come back to eat cabbage and potatoes? Come on, get the heck outta here. So we add brown sugar. We got salt goin’ in there, we got a little bit of black pepper, we got onion powder, we get garlic powder. I know what you’re saying, “Josh, you could’ve just bought the Heinz Baked Beans in the cans that they love so much in England.” You just kind of, we can make it ourselves. ‘Cause we’re also gonna refry it. Yes, we are doing refried English beans. I’m a big fan of beans in breakfast burritos. I think more people should do that. That’s tomato paste going in there. We also got some ketchup. Also big fan of Ranch on breakfast burritos. You go down to Luckyboy in Pasadena and they just give you a side of Ranch with your breakfast burrito, and that is a place that knows how I like to live. And then Worcestershire sauce or in British, Worcestershire. Foster’s, it’s British for beer. And then we’re adding some chicken stock to that as well. Now we’re just gonna add in some Great Northern Beans that have been pressure cooked, sike, they’re from a can. They were like pressure cooked by someone. It just wasn’t me. But rest assured that they were, rest assured is kinda how you pronounce Worcestershire. Did that happen in all your minds too? I said rest assured and you’re like no, it’s Worcestershire. Anyways, Worcestershire, the Great Northern Beans were pressured by somebody. We’re just gonna add that to a pot. You what the one thing? I have spent approximately four hours in England. It was at the Heathrow Airport. I had a layover before I went to France. It is harder to communicate with people in England than it is in France. Because in France, at least you can say . You can say like, I don’t speak your language. But when you’re at like a convenience store and someone goes two pea in a bag it? You can’t go, “I’m sorry, I don’t speak British.” You can’t say that. You’re speaking the same language but you’re not. Turns out a pea is a pence and it costs two pence for a bag. So to pea in a bag it meant that you know, anyone else have that experience? Just me? I’ll go fruit myself. We’re gonna cook these down for awhile. Check back, check back in a minute, check back. I’m gonna go back to my blood rezo spoon. Well, we are gonna make black pudding chorizo. Chorizo and black pudding, two kings of the sausage world down, two bean juggernauts collided, and refrying those baked beans. We’re gonna see how this goes, man. All right, I’m taking a solid brick of lard. Yup, just get that melting in there. Then I’m gonna take these English beans and I’m gonna pop them in there, I’m gonna mash ’em. This is how you do a refritos, refried beans. Get some more lard in there, why not? You can’t take it with you when you die. That smells like straight, just melted pig and I love that. All right, lard’s gone, lard’s gone. Crank the heat up on that. Yeah, all right. So now we’re gonna take some beans and right into that hot lard. Yep, it’s pretty exciting for me. Now we’re gonna mash the beans a little bit. What I typically do at home is I take like half the beans and I just pop them in the old blender and then get that going in the lard. But nope, not here, uh uh. They’re done. I don’t know why you’re waiting to cut the cameras. This is all that happens. We just mashed the beans, man, that’s it. That’s it, turn the camera. Turn the camera off! Reckon and I bit off more than I could chew with this one. I feel like the British have a pretty good slang for that. Like, oh, you, you brammed your wonkler or somethin’. But we’re just, all we gotta do is keep forward ahead. We’re gonna get a whole lot of oil in that pan. We’ll start frying up some mushrooms. Mushrooms are a big fan of that. I’m a big fan of mushrooms. We’re just gonna start frying that up. We got eggs, we’re gonna douse it in a little bit of salt. That’s pretty rad. Now we got a pan here. Eggs go into the pan. Eggs are like chickens but it’s the ovio, ovio, ovulatory . We’re gonna crack an egg in there. I’m gonna go sunny side up on this. I think that sounds nice for me. If there wasn’t enough liquid, our sausage is a black mush, or beans are kind of orange-ish mush, and then now we’re just gonna get the bright yellow mush yolk. That yolk broke. Son of a biscuit! Mushroom’s frying up, that’s pretty rad. I’m just gonna go Kobe Bryant. Fantastic, and now saute mushrooms around. We’re gonna deglaze that with a little bit of Worcestershire, mushrooms love, and now we’re gonna fry up some tomatoes. I know what you’re saying, “Josh, never put tomatoes in a cast iron pan because they’re acidic and the acid, somethin’ somethin’s the pan, corrodes it or whatever.” I don’t know. I’m not a perfect person. All right, there’s limited space here. Gonna salt up tomatoes, get those frying, ow. Get those frying there. That’s pretty cool. And we’re gonna yeah, yeah, I want these tomatoes nice and fried. Cheese and rice, that’s hot, my God. All right, the salt vaporized from the heat. I don’t know how many tomatoes I want in this thing. That’s cheese, God, dang it. All right, get some Worcestershire on them there mushrooms. We’re gonna kind of caramelize the Worcestershire in there. I don’t know if that’s common practice. I like Worcestershire in my mushrooms. That’s pretty fun. Now the eggs are goin’. Get a little salt on the eggs. It’s pretty cool. Let’s take a minute to look at this. What the hell have we done? What the, maybe I shouldn’t use that. I’m just gonna finger some of that. Well, actually, that’s pretty good. Okay, all right. I like what’s going on here. I can smell the Worcestershire burning. I’m gonna go ahead and flippity flop that around there. Yeah, toxic fumes all abound. Those are good, keep that goin’. Eggs, those are still looking like eggs. If the heat gets too much on your cast iron pan, what you do is you take it off and you put it on top of your eggs. That’s gonna help the eggs cook quicker. This is a classic British cooking technique because you’re now creating steam on that pan and then you get this off of it. This is really what I do at home. This is how I cook. Did you think there was a possibility I’d put eight eggs into this this? It wasn’t me. What? Nicole! Nicole was just like, bowl of eight eggs. I dunno. Leave that, this is called bacon. There’s like an English back bacon. We couldn’t get it, you know? There used to be a British specialty shop in Burbank. Pandemic closed it, what are you gonna do? There we go. Back on the heat. Back to it, boys. Back to it, lads. There we go, mushroom’s almost done. Check on these tomatoes. Nice and charred, this is looking good. We’re gonna add more oil in there. Just douse the whole thing in oil. If there wasn’t enough lard in there already, it’s about to be. I just want to revisit this. What the hell happened? Maybe we could just drop this in the fry. Well, all right, I got an idea. Hold on. Kobe. There we go. Yeah, now it’s a fry up. Let’s get some sausages in there too. Grab some sausages. Little bit of oil to the sausages. Get some bacon on top of the mushrooms. Now we’re frying it up, lads! Now we got it goin’! This is, eggs are done-ish. Well, maybe, eggs need about one more minute. Now we got all this black pudding chorizo. That is maniacal. What the? That is pretty good, though. I can’t stress that enough. Now the eggs are done. Sausage, bacon, mushrooms. This is how they do it in Leicester, city in England. Cardiff-by-the-Sea. We’re doing a Welsh fry up now. Old English geography joke there. Gonna flip the tomatoes, yeah, this is looking nice. Yeah, I got some of the blood on ’em. Gonna chop up the blood, get it nice and crispy. Tomatoes, mushrooms. I’ve just been saying the names of all the ingredients in the last 10 minutes. Tomatoes, mushrooms, eggs. Mushrooms there, and what? I got eggs. All right, let me here, let’s see if I can kind of slop all the stuff on top of there. That’s looking pretty good. Get some sausages, some mushrooms, ’cause here’s the thing. It’s all going in a burrito. You know? Oh God. My grandma’s like pretty British, you know? Close enough. She’s always like, “Americans are slobs.” And I’m like, I don’t think so, as I’m just slopping pork blood on my pork sausage. She’s also Jewish, doesn’t eat no pork. All right, tomatoes are done. That’s good, get that in there. Yeah, nice little fried tomato. I feel like at this point, you just get some beans in there. Give those another little whirl. Get ’em in there. I want it to absorb all the flavors that we’ve gotten going in this cast iron. Listen, I wish we could have a giant griddle and like plancha situation figured out. Eat some of this bean sausage. All right, let’s build a burrito! Where’s the tortillas at? All right, we got our tortilla. We’re just gonna go ahead and griddle it right in this here pan. There we go. As you do with the traditional English fry up, you want to steam the tortilla over all that burning Worcestershire sauce. That’s looking good. That’s nice ’cause then if you look it up, you kinda get a nice little residue on it and then you can get it onto your griddle. There we go. This is just for later. This is lunch for tomorrow. Nobody throw this away, this is my lunch. Thank you. All right, ain’t no proper order. The British people are gonna pissed off no matter what. So let’s just do it. All right, refried baked beans with some mushrooms kind of still stuck in there. Big layer of that down. That’s nice. I want a pretty bean heavy burrito. I like to spread my beans kind of towards the edges a little bit. Let’s get some beans back. Oh, there’s a whole piece of bacon. That’s lucky. You get a whole piece of bacon in your beans, that’s lucky. All right, there we go, there you go, there we go. And then now I feel like you should go eggs. Just flop those in the middle. Should’ve done like a long line of eggs. Then we’re gonna get these burning hot tomatoes, right in there, that’s cool. And then we’re just gonna start unloading this. Let’s just get, yeah, I feel like this is probably just the way to do it, right? Hell yes, dude. This is gonna be so good, I don’t care. All right, there we go. Gonna smash it up. And this is the best British food has ever looked. All right, let’s fold her up. That’s cool, it’s cool, it’s cool, it’s cool. it’s cool, it’s cool, it’s cool. It’s cool, baby, stay cool, honey bunny. There we go, massage it out. Wrap with the pinkies. Don’t get the Band-aid in there. Oh my God. I said earlier how wet this was gonna be and boy howdy, is it. All right, now we’re gonna lean off. That is a fat burrito. That’s a British coal miner burrito. This is like they’re from like Nottinghamshire. They’re just like gonna work in the mines and this is what the people that would just eat the sandwiches just filled with fries. It’s just like bread, butter, and chips. What more do you need? Trevor, I need foil. Trevor, foil! Need foil to wrap this ’cause it’s not gonna hold up on its own. This is already breaking. Country of England, If you’d like me to come open up, me and Trevor are gonna come open a breakfast burrito shop. If what you saw today impressed you, leave a comment, and we can maybe you start a Go Fund Me. I’m gonna take this. Yeah. You don’t look good. If this impressed you, you know. Queen, if you wanna knight me, that would be pretty cool. I think it would be a good opportunity. Okay. I don’t like what you did to Meghan Markle, though. Cut it out, be nice to her. She’s a nice lady. Strike! This is a full English breakfast burrito. You can’t see it ’cause it’s covered in foil. Before I cut this open and reveal what devil lies within, I’d like to apologize to the SORTEDfood folks. They’re nice British people. They didn’t deserve. People are gonna tag you in this and I’m sorry. I’d just like to say that. Jamie, you especially, man. Anyways, let’s try it. Let’s see what’s up. All right, it already split a little bit. I’m going back in the foil. Going back in the foil. We’re just gonna cut through the foil. Sometimes you get little foil bits in your mouth when you do this, but that’s okay. That is brutality, let’s go. This is gonna rule! Okay, okay, okay. Let’s show there’s no foil shards, gonna peel it back, hold on. Hold on, this is gonna be good. You got the yolk. There’s no foil, it’s a lucky day. Hold on, I’m gonna pull out a little bit of my favorite British hot sauce. That was Sir Kensington’s Spicy Brown Mustard. And we’re gonna mustard up this first bite. There we go. It’s so good. The refried beans add a little bit of sweetness. You see that blood chorizo that we actually got pretty crispy in that pan. Remember we started throwing everything in that pan? Now we’re frying it up, lads! The blood’s pretty good, man. The roasted tomatoes is what makes it a full English fry up breakfast burrito. You in England, I’m sorry for all of this. My God, this is a delight. It’s good with the mustard. Cooking is easy, man. Let’s go spork someone. Hey Matthew! Hey Josh! Would you like to, what are you, what’s goin’ on? What? God, I kinda love that. I feel like I could start a cult with that image. I haven’t worn that pink hat in like two years. Do you want to try the full English breakfast burrito? I really do. Please, please, please. It’s hella greasy, it is just covered in that. Here, you film me. I’m gonna just kind of support you at the spork ’cause I don’t want to ruin it. I don’t want to ruin your burrito eating experience. So prod at it. If you have any questions about the ingredients, ask me after you eat it. I see so many things, there’s just like so many ingredients. It’s like staring into the void. Oh my God, I’m so excited. It’s kinda brutal but yeah, yeah, do it. Okay, ready? Mm hm. Hell yeah. Oh my God. Hell yeah. Josh! Serious! What? How’d you do this? It’s good, right? This is so good. Yeah, there’s so much just wet pork blood in there. You don’t have any pork blood allergy, right? I don’t, thank goodness. Yeah, we made a black pudding chorizo that was really just pork blood and oatmeal, and somehow it tastes like that. Isn’t it shocking? Why do I still want to eat it after hearing that? I know. I don’t know, we can’t miss. We cannot miss at the Mythical Kitchen. It’s stupid, we should not. We’re not like lying. If something sucks butt, but I say it sucks butt. This rules, and Matthew would tell you. This rules, I would tell you, I never lie. Some witch has cursed us to just able to make the gnarliest food, cooked in the gnarliest ways, it’s beautiful. Matthew, I’m glad you shared this with us. I am glad too, Josh. Thanks man, and thank you all for stopping by the Mythical Kitchen. We got new episodes for you every week. We got new episodes of our pod, I’m breathing heavy from how much sausage I ate just cookin’ this. We got new episodes of our podcast every Wednesday, wherever you get your podcasts. Hit us up on Instagram, probably. @mythicalkitchen with pictures of your mythical dishes on our #dreamsbecomefood, just like Emma did. Emma was vegetarian for 10 years until she made our janky rotisserie chicken recipe on the twin towers of friggin’ foil. Good job, Emma. That was a heck of an undertaking and I’m proud of you, not for eating meat, but you know, if you’re happy with your decision, I’m happy with your decision, but not, bye. The Mythical Kitchen’s favorite way to obliterate garlic immortalized in T-shirt form. Get the Palm Heel Strike Tee now at mythical.com.