Ulster Fry
A proper Northern Irish breakfast: sausages, bacon, black and white pudding, egg, tomato, and the two things that make it Ulster rather than English — a soda farl and a potato farl, both fried until golden in the pan.
Ingredients
4 pork sausages
4 rashers dry-cured back bacon
2 slices black pudding
2 slices white pudding
2 soda farls, halved
2 potato farls
2 large eggs
2 ripe tomatoes, halved
2 tbsp salted butter
Method
- 1
Prick the sausages and cook slowly in a heavy pan with a little butter, turning often, for about 15 minutes until golden and cooked through. Move to a warm plate.
- 2
In the sausage fat, cook the bacon until crisped at the edges, then the black and white pudding for a minute on each side. Keep warm.
- 3
Add the tomatoes cut-side down and cook until softened and lightly caramelised.
- 4
Toast the soda and potato farls in the pan until burnished and warmed through — they should soak up a little of the fat and turn crisp on the outside.
- 5
Fry the eggs to your liking, then plate everything together with a generous mug of tea. Salt, pepper, and no ceremony.
Cook's notes
Keep the heat moderate the whole way through. The Ulster fry is a slow, gentle breakfast — everything should be ready together, and nothing should burn.