Ulster Fry

READY IN: 20mins
Recipe by Mrs M

Its the best way to start the day with here in N. Ireland

Top Review by Chef MacKinnon

Brill! Just don't forget yer Irish "Orange Juice"- a nice stout! Guinness is always good, but I like Beamish. Stay away from Murphy's however- it seems to have been "Americanized" and it's flavour is not as good as Guinness or Beamish. Of course there are some good American stouts- the best are from your local microbrewery. In the St. Louis area, there is Schafly, and the Trailhead Brewery in St. Charles. Slainte'

Ingredients Nutrition

  • 2 sausages
  • 2 slices bacon
  • 2 slices blood sausage (black pudding or white pudding)
  • 12 farl soda bread
  • potato cake
  • 2 large eggs
  • 2 slices of fried bread
  • sunflower oil (for frying)


  1. The secret of a good fry is to cook the food in the right order, cooking that which takes the longest first.
  2. Fry the sausages in a little oil until cooked, remove from the pan and keep warm.
  3. Fry the bacon until crisp, drain and keep warm.
  4. Fry the pudding for a few minutes to warm through, remove from the pan and keep warm.
  5. Slice the farl and potato cake and lightly brown in the remaining hot oil.
  6. Drain and keep warm.
  7. Wipe the pan, add a little fresh oil and when hot crack in the eggs and cook until the white begins to set, spooning the oil over the yolk for an attractive milky appearance.
  8. Arrange the fried ingredients on a hot plate and serve immediately with strong tea and wheaten bread.

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