Ulster fry recipe

Says Hugo Wooley: "Once you've eaten an Ulster Fry you may find you do not need to eat again!"

Serves 2


  • 2 eggs
  • 2 rashers dry cured bacon
  • 2 Cookstown pork sausages (or ordinary, meaty pork breakfast sausages)
  • 2 slices potato bread
  • 1 soda farl
  • 3 slices black or white pudding
  • Beef dripping


How to make Ulster fry

1. Fry the lot (in the dripping). You can butter the soda farl rather than fry, but only if Golden Cow butter is available. I think you fry the bacon, sausage and slices of black pudding. I would fry the bread and potato bread separately and place the fried eggs on top - well, that would be the English thing to do!

2. Serve with wheaten farl (ordinary white bread, a doorstop slice), brown sauce, salt and gusto. Plus a large pot of tea, which must be Nambarrie, re-boiled on the stove (undrinkable thick builders-type tea).

© Hugo Wooley from The Book of Breakfast and Brunch

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