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Ulster Fry Recipe: How the Irish Cure a Hangover!

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.

2 Ulster Fry

Serves two.

INGREDIENTS

4 fat slices of U.S. Wellness Meats Sugar Free Pork Bacon, (or 4 fat slices of U.S. Wellness Meats Sugar Free Beef Bacon Slices, combined with two tablespoons pastured butter)

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

DIRECTIONS

  1. 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.
  2. Brown each side of the sausages, turning once. They will brown quickly. Remove the sausages to a warm place.
  3. 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!

describe the imageRecipe 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. 

Comments

I want to try this right away. A quick Google search turned up this website with several recipes for traditional Irish soda breads (which use no yeast) and they look simple to prepare and bake: http://www.sodabread.info/Recipes/sodabreadrecipes.htm. (They recommend Odlum's Irish flours, but I think flour ground from organic wheat would probably be better. And of course you want to use grassfed butter, grassfed buttermilk, pastured eggs and sea salt)  
 
I don't normally eat much bread, other than in meatloaf, and haven't tried baking my own, mainly because regular loaf bread is difficult to get right and I'm not sure yeast is such a great thing to eat. But this soda bread just might dodge all those issues and be tasty too. Especially as an accompaniment to a meal like this one. Thanks, Stan!
Posted @ Wednesday, February 27, 2013 6:13 PM by Deborah Swanson
You are welcome.Baking your own soda bread with that quality of real ingredients sounds great. I agree completely that organic wheat would be better. 
 
I hope you enjoy it!
Posted @ Friday, March 01, 2013 7:41 PM by Stanley Fishman
Hi, 
 
You have liverwurst listed in the ingredients but not in the directions. Can you let me know how I can use it? 
 
Thanks
Posted @ Monday, May 27, 2013 11:26 AM by Evelyn
Hi Evelyn- In the directions it states "Brown each side of the sausages, turning once. They will brown quickly. Remove the sausages to a warm place." That's referring to the Liverwurst and Bologna.
Posted @ Tuesday, May 28, 2013 11:16 AM by US Wellness Meats
The fry recipes either it is meat, vegetable or something else has great nutritional values and assuring you to stay healthy. I like the way of Irish cure a hangover with such tasty recipe. Thumbs up for your easy manual and tasty recipe.
Posted @ Tuesday, February 18, 2014 5:13 AM by almond macaroon cookies recipe
Its like you read my mind! You appear to know so much about this, like you wrote the book in it or something. I think that you could do with some pics to drive the message home a little bit, but other than that, this is great blog. A great read. I will certainly be back.
Posted @ Wednesday, March 12, 2014 1:48 AM by Myanmar tour
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