📝 About This Recipe
The Ulster Fry is the undisputed king of breakfast in Northern Ireland, distinguished from its British cousins by the inclusion of both soda bread and potato farls. This soul-warming plate features a symphony of textures, from the crisp sear of premium pork sausages to the pillowy, griddle-toasted breads that soak up every bit of savory goodness. It is a legendary, high-energy meal that celebrates the rich agricultural heritage of the Emerald Isle with every salty, satisfying bite.
🥗 Ingredients
The Meat
- 4 pieces Pork Sausages (high-quality, high meat content)
- 4 rashers Back Bacon (thick-cut, preferably unsmoked)
- 2 slices Black Pudding (approx 1/2 inch thick)
- 2 slices White Pudding (approx 1/2 inch thick)
The Breads
- 1 farl Soda Bread (split into quarters)
- 2 farls Potato Bread (also known as potato cakes)
The Garden & Farm
- 2-4 pieces Large Eggs (fresh, free-range)
- 1 piece Large Tomato (halved horizontally)
- 2 pieces Large Field Mushrooms (stems removed)
Cooking Fats & Seasoning
- 2 tablespoons Unsalted Butter (for the breads)
- 1-2 tablespoons Vegetable Oil (for frying)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to a very low setting (around 100°C / 210°F) to keep the components warm as you cook them in stages.
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2
Heat a large, heavy-based frying pan (cast iron is ideal) over medium-low heat with a small drizzle of oil.
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3
Add the pork sausages first, as they take the longest. Cook for 12-15 minutes, turning frequently until golden brown and cooked through. Move them to the warm oven.
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4
Increase the heat to medium and add the bacon rashers. Fry for 2-3 minutes per side until the fat is rendered and the edges are crisp. Transfer to the oven.
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5
Place the black and white pudding slices in the pan. Fry for 2-3 minutes on each side until they develop a slightly crisp crust. Move to the oven.
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6
Place the tomato halves (cut-side down) and mushrooms in the pan. Season with salt and pepper. Cook for 4-5 minutes until softened and caramelized, then move to the oven.
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7
Wipe the pan slightly if there is too much debris, but keep the flavorful rendered fats. Melt a tablespoon of butter into the pan.
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8
Add the soda bread quarters and potato farls. Fry for 2-3 minutes per side until they are golden brown and have absorbed some of the pan juices. They should be crisp on the outside and fluffy inside.
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9
Transfer the breads to the oven. If the pan is dry, add the remaining oil or butter for the eggs.
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10
Crack the eggs into the pan. For a classic fry, spoon the hot fat over the yolks to cook the tops without flipping (sunny-side up). Cook until the whites are set but the yolks remain runny.
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11
Remove all components from the oven and arrange them on two large, warmed plates.
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12
Place the eggs on top of the soda bread or to the side, allowing the yolk to act as a natural sauce for the breads.
💡 Chef's Tips
Always cook the sausages slowly; high heat will make the skins burst before the middle is done. Don't skimp on the bread—the soda and potato farls are what define an Ulster Fry versus a Full English. Use the rendered fat from the bacon and sausages to fry the bread; it provides a depth of flavor that butter alone cannot match. Warm your plates in the oven before serving to ensure the meal stays piping hot from start to finish. If you can't find white pudding, you can omit it, but the contrast in spice and texture with the black pudding is highly recommended.
🍽️ Serving Suggestions
Serve with a steaming mug of strong Irish Breakfast tea with a splash of milk. Provide a bottle of brown sauce (HP sauce) or tangy tomato ketchup on the side. A side of baked beans is optional but common for those who like extra moisture. For a true Ulster experience, serve with extra salted butter for the hot bread farls. Enjoy on a slow weekend morning followed by a brisk walk to digest the hearty fare.