The Ulster Fry is an old dish that has long been a tradition in Ireland. This dish is still reputed to be one of the best cures for a hangover. There is some science behind this belief, as the dish is rich in animal fat, which supports the natural functions of the brain, and could help the body recover from an overdose of alcohol.
But you do not need a hangover to enjoy Ulster Fry. Aside from its brain health qualities, Ulster Fry is just flat out delicious and satisfying.
Traditionally, Ulster Fry contains bacon, two kinds of pork sausage, including blood pudding, eggs, potato bread, and Irish Soda bread, all fried in glorious bacon fat.
It has been very difficult to find decent sausages these days, as so many of them are made from factory meat and contain chemicals and other unsavory ingredients that I would not want to eat.
However, U.S. Wellness Meats has a number of great sausages that are made from quality meat, free of chemicals, which are perfect for the Ulster Fry.
Potato bread is not common in the U.S., but you can add two slices of it if you can find it. You can use any bread you like, including low-carb bread, for the Irish Soda bread. No matter what you use, it will be fried in bacon fat. If you do not eat bread, you can add another egg.
This version uses grassfed organ sausage to make a delicious dish that is even healthier than the original, and just as tasty, in my opinion.
4 one-quarter inch thick slices of U.S. Wellness Meats Liverwurst
4 one-quarter inch thick slices of U.S. Wellness Meats Bologna
2 slices bread, preferably a good Irish soda bread, but sourdough and even low carb breads will work. In fact, even a Paleo-type bread made of nut flours will work.
2 eggs, preferably pastured
- Place the bacon in a cold, large frying pan. Heat the skillet over medium heat, and render the fat from the bacon, turning occasionally. Do not pour out the fat, you will need every precious bit of it. When the fat is rendered and the bacon is crisp, remove the bacon slices to a warm place, and add all the sausages to the hot bacon fat.
- Brown each side of the sausages, turning once. They will brown quickly. Remove the sausages to a warm place.
- Add the bread. Break the eggs into the pan. Fry each side of the bread in the bacon fat until crisp, and cook the eggs until they are set to your taste, thought they are best when somewhat runny. Be sure to baste the egg yolks with bacon fat as they cook. Divide the ingredients equally on two plates, and enjoy!
Recipe and photo compliments of Stan Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue. Stan’s mission is to promote and teach about how to cook tender grassfed meat, real food, and how to follow the nutritional wisdom of Dr. Weston A. Price.