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Sausage, Soda Farl & Goats Cheese “Brunchkins”



We have a real love affair with soda farls in Ulster. They’re a staple on Sunday mornings slightly fried and served with bacon and eggs. Their unique flavour and texture works very well here and of course they give you that individual tart shape which makes them look ‘restaurant slick’.

Ingredient list

2 Rankin Selection soda farls
2 tbsp melted butter
1 tbsp olive oil
½ small red onion, chopped
½ red pepper, cored and cut into 1/2cm dice
2 scallions, finely sliced
4 cooked Rankin Selection pork & herb sausages, sliced
8 cherry tomatoes, halved
1 large free–range egg
4 tbsp cream
1 tsp Dijon mustard
100g goat’s cheese, crumbled
Sea salt and freshly ground black pepper
Steamed fried eggs and tomato chutney or chilli jam, to serve (optional)


Preheat the oven to 200C (400F), Gas mark 6. Using a small sharp knife, cut each soda farl in half horizontally and then cut into the soft interior 1cm away from the edge and half way down, tracing a neat line all the way around the piece of soda farl. Tease the insides out with the knife or a fork to give a tart shell shape. Give the crumbs to the birds and repeat until you have 4 ‘tart shells’ in total. Arrange on a baking sheet and brush with the melted butter. Set aside.

Heat the oil in a large non–stick frying pan and sauté the red onion and pepper with a pinch of salt for 4 minutes. Add the sausages and scallions and sauté for another 2 minutes. Remove from the heat and add the cherry tomatoes and some freshly ground black pepper, tossing until evenly combined.

Whisk together the egg, cream, mustard with some salt and pepper, then stir in the goats cheese.

Place the buttered soda farls in the oven for about 4 minutes until they are just starting to crisp up and lightly brown. Remove from the oven and divide the sausage and vegetable mixture among them. Spoon over the goats cheese mix evenly on top and return to the oven to bake for another 10 minutes until golden brown. Serve at once with steamed fried eggs and some tomato chutney or chilli jam, if liked.


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