📝 About This Recipe
A cornerstone of the British and Irish breakfast tradition, White Pudding is a savory, spiced oatmeal sausage that offers a creamy, peppery alternative to its cousin, the black pudding. Unlike its counterpart, it contains no blood, relying instead on high-quality suet, toasted oats, and a fragrant blend of warming spices to create its signature rich texture. When sliced and pan-fried to a golden crisp, it provides a deeply satisfying, nutty flavor that elevates any morning fry-up to gourmet status.
🥗 Ingredients
The Grains and Base
- 250 grams Steel-cut oats (Pinhead oats) (soaked in cold water for 1 hour then drained)
- 100 grams Medium oatmeal (toasted lightly in a pan)
- 100 grams Fresh breadcrumbs (made from day-old white bread)
- 250 grams Beef suet (shredded or finely minced)
The Aromatics
- 1 large Yellow onion (very finely minced)
- 250 ml Whole milk (warmed slightly)
- 100 ml Beef or Pork stock (high quality)
The Spice Blend
- 2 teaspoons Sea salt
- 1.5 teaspoons Ground white pepper (for a sharp, clean heat)
- 1/2 teaspoon Ground mace
- 1/4 teaspoon Ground ginger
- 1 teaspoon Dried sage (rubbed)
For Assembly
- 2 meters Sausage casings (natural hog casings, rinsed and soaked)
- 2 tablespoons Unsalted butter (for frying the final slices)
👨🍳 Instructions
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1
Begin by soaking the steel-cut oats in cold water for at least one hour. This softens the outer husk while maintaining that essential 'bite'.
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2
In a dry skillet over medium heat, toast the medium oatmeal for 3-5 minutes until it smells nutty and turns a pale golden brown. Set aside to cool.
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3
In a large mixing bowl, combine the soaked and drained steel-cut oats, toasted oatmeal, fresh breadcrumbs, and the shredded suet. Mix thoroughly with your hands to ensure the suet is evenly distributed.
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4
Add the finely minced onion to the dry mixture along with the salt, white pepper, mace, ginger, and dried sage. The smell at this stage should be aromatic and savory.
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5
Gradually pour in the warm milk and stock. Stir the mixture until it forms a thick, moist paste. It should be wet enough to hold together but not runny.
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6
Cover the bowl and let the mixture rest for 30 minutes. This allows the oats to hydrate and the flavors to meld beautifully.
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7
Prepare your sausage stuffer with the soaked hog casings. Carefully thread the casing onto the nozzle, leaving a few inches hanging off the end to tie a knot.
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8
Stuff the casings with the oatmeal mixture. Aim for a firm fill but do not overstuff, as the oats will expand slightly during the poaching process. Tie off into 6-inch links.
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9
Prick each sausage a few times with a fine needle to prevent the casings from bursting during cooking.
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10
Bring a large pot of water (or light stock) to a very gentle simmer—around 80°C (175°F). Do not let it boil, as high heat will cause the suet to leak out too quickly.
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11
Carefully lower the puddings into the water and poach for 45 to 50 minutes. They should feel firm to the touch when done.
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12
Remove the puddings from the water and plunge them into an ice bath for 5 minutes to stop the cooking process, then hang or lay them on a rack to dry and cool completely.
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13
To serve, slice the chilled pudding into 1/2-inch thick rounds. Heat butter in a skillet over medium-high heat and fry the slices for 3 minutes per side until they develop a dark, crispy crust and a soft, steaming center.
💡 Chef's Tips
Always use high-quality beef suet; if you can't find fresh, the boxed shredded variety works but fresh is superior for flavor. Be careful not to boil the puddings during the poaching stage or they will become greasy and the casings may split. If you don't have a sausage stuffer, you can roll the mixture into logs using parchment paper and foil, then steam them instead. White pudding freezes exceptionally well—slice it before freezing so you can grab just what you need for a quick breakfast. For an extra layer of flavor, sauté the onions in a little butter and let them cool before adding to the mix.
🍽️ Serving Suggestions
Serve as part of a 'Full English' or 'Full Scottish' breakfast alongside back bacon, eggs, and grilled tomatoes. Top a slice of buttered sourdough toast with a fried slice of white pudding and a poached egg. Pair with a strong builder's tea or a dark roast coffee to cut through the richness of the suet. Incorporate crumbled, fried white pudding into a poultry stuffing for a decadent Sunday roast. Serve with a dollop of spicy brown sauce or apple compote to balance the savory spices.