Full Ulster Fry
"There is already a recipe for Ulster fry on here, but this is how I like it. Recipes for some of the breads are available on Recipezaar if you want to try making them yourself.
The traditional time for a fry is breakfast, preferably after a hard night's drinking, but I think it works equally well as lunch or dinner."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
1
ingredients
- 1 link beef sausage
- 1 link pork sausage
- 1 slice unsmoked back bacon
- 1 slice smoked back bacon (maple cured if you can get it) or 1 slice cured back bacon (maple cured if you can get it)
- 1 egg
- 1⁄2 farl soda bread
- 1 slice potato bread
- 1⁄2 farl wheaten bread
- 1 scotch pancake
- 1 tomatoes, sliced in half
- mushroom
directions
- Traditionally, every ingredient is fried. However, if you like your heart, the meat and bread can all be grilled instead.
- If you are going to fry the bread, it is easier to put butter on both sides then put it in the pan as it will go all soggy if you throw it into a pan full of oil. Just keep a close eye on it as it is very easy to over-cook.
- The tomato, egg and mushrooms should always be fried. If this isn't enough, baked beans can be added. Serve with a pint of orange juice - you'll need it!
- Preparation time is approximate and does not include the time needed to get the requisite hangover.
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Reviews
-
I agree - this is probably a more 'complete' fry than the other one (which is more of a purist fry!). The mushrooms are an essential addition, but I think I'd drop the pancakes. -
This is not an "Ulster" fry. I live in the Glens of Antrim and have cooked & eaten this thousands of times: this version is more like an English breakfast fry. Pork sausage, bacon, egg, black and or white pudding, soda bread and fadge (potato bread), tomato and perhaps mushrooms are the essentials, nothing more. The fry is served with a pot of tea and a wheaten loaf.<br/>To fry the soda and fadge properly, put 1/2 inch oil in frying pan, heat your pan to quite hot and a crumb browns in a few seconds, put the fadge in first, brown both sides then drain and keep hot while you reeheat the oil then fry the soda until crispy...no butter needed!
