White Pudding

White pudding is a sausage popular in Ireland, Scotland and some parts of England. It consists of beef suet, oatmeal, and leeks or onions. If blood was added, the sausage could be called black pudding which is a blood sausage. In many cases it is not stuffed into casings becoming a breakfast dish which is served with bacon, fried eggs and often with black pudding.

Meats Metric US
beef suet 400 g 0.88 lbs.
oatmeal 600 g 1.32 lbs.

Ingredients per 1000g (1 kg) of meat

salt 20 g 3½ tsp.
white pepper 2.0 g 1 tsp.
cold water 100 ml 0.4 cup
½ onion, chopped 30 g 2 Tbsp.
OR leeks, finely chopped 60 g ½ leek
fresh egg 1 1

Instructions

  1. Cut suet into 1/4“ (6 mm) pieces or grind through 1/4” (6 mm) plate.
  2. Soak oatmeal in milk overnight.
  3. Drain oatmeal, add an egg and all other ingredients. Mix well.
  4. Stuff into 26-32 mm hog casings.
  5. Simmer in hot water 80-85° C (170-185° F) for 30 minutes.
  6. Keep refrigerated.
  7. Cook before serving. Serve by frying.

Notes

White pudding sausage is often made with pork trimmings or bacon.

Cloves and mace are often added.

In the past a traditional white pudding was made with chopped dates, currents and Spanish saffron.