📝 About This Recipe
Unlike its cousin the black pudding, white pudding is a delicate, savory sausage-style delicacy that omits the blood for a rich, creamy profile of pork, oats, and warm spices. This authentic recipe captures the rustic charm of a farmhouse kitchen, offering a satisfying texture that is both crumbly and tender. It is an essential component of a proper Irish fry-up, celebrated for its peppery kick and nutty toasted grain finish.
🥗 Ingredients
The Meat Base
- 500 grams Pork Shoulder (ground or very finely minced)
- 250 grams Pork Fat Back (finely minced or ground)
- 100 grams Bacon or Pancetta (finely diced)
The Grains & Binder
- 250 grams Pinhead Oatmeal (Steel Cut Oats) (soaked in water for 30 minutes and drained)
- 100 grams Pearl Barley (cooked until tender and cooled)
- 100 grams Fine Breadcrumbs (plain and dry)
- 150 grams Beef Suet (shredded)
Liquid & Aromatics
- 250 ml Whole Milk (cold)
- 1 medium Yellow Onion (very finely grated)
- 1/2 cup Fresh Leek (white part only, finely minced)
Seasoning & Spices
- 2 teaspoons Sea Salt (to taste)
- 1.5 teaspoons Ground White Pepper (for that signature heat)
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
- 1 teaspoon Dried Thyme (rubbed between palms to release oils)
- 2-3 meters Sausage Casings (natural hog casings, rinsed and soaked)
👨🍳 Instructions
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1
Begin by soaking your pinhead oats in cold water for at least 30 minutes to soften the outer husk, then drain thoroughly. Meanwhile, ensure your pearl barley is cooked until just tender, drained, and cooled.
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2
In a large chilled mixing bowl, combine the ground pork shoulder, minced pork fat, and the finely diced bacon. Mixing the meats while cold ensures the fat doesn't melt, preserving the texture.
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3
Add the shredded suet, soaked oatmeal, cooked barley, and breadcrumbs to the meat mixture. Use your hands to thoroughly incorporate the grains into the meat.
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4
In a small bowl, whisk together the milk, grated onion, and minced leeks. Pour this liquid over the meat and grain mixture.
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5
Add the salt, white pepper, allspice, nutmeg, and dried thyme. This is the moment where the aromatic profile of the pudding is born.
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6
Mix the entire mass vigorously for about 3-5 minutes. You want a cohesive, slightly sticky paste where the grains are evenly distributed throughout the meat.
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7
Before stuffing, fry a small nugget of the mixture in a pan. Taste it to check the seasoning; white pudding should be distinctly peppery and savory.
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8
Prepare your sausage stuffer and slide the soaked hog casings onto the nozzle. Slowly feed the mixture into the casings, being careful not to overfill as the oats will expand slightly when cooked.
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9
Tie the pudding into 6-inch links or leave as one long coil. Prick any visible air bubbles with a fine needle to prevent bursting during the poaching process.
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10
Bring a large pot of water to a very gentle simmer (about 175°F or 80°C). Do not let it boil, as high heat will cause the casings to snap.
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11
Carefully submerge the puddings and poach for 45-55 minutes. They are done when they feel firm to the touch and the internal temperature reaches 160°F (71°C).
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12
Remove the puddings from the water and immediately plunge them into an ice bath for 5 minutes to stop the cooking process and set the shape.
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13
Pat the puddings dry and hang them or place them on a wire rack in the refrigerator overnight. This 'curing' step is vital for the flavors to meld and the texture to firm up for slicing.
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14
To serve, slice the pudding into 1/2 inch thick rounds. Fry in a pan with a little butter or oil over medium-high heat for 2-3 minutes per side until golden brown and crispy on the edges.
💡 Chef's Tips
Use high-quality pinhead (steel-cut) oats rather than rolled oats; rolled oats will turn into mush, while pinhead oats provide the essential 'pop' and texture. Keep your ingredients as cold as possible throughout the mixing process to prevent the fat from smearing, which results in a rubbery pudding. If you don't want to use casings, you can pack the mixture into greased loaf tins, cover with foil, and bake in a water bath at 325°F for 1 hour. Don't skimp on the white pepper; it provides a specific floral heat that is characteristic of traditional Irish and British white puddings. Always let the pudding rest in the fridge for at least 12 hours before frying; it makes slicing much easier and prevents the rounds from falling apart in the pan.
🍽️ Serving Suggestions
Serve as part of a Full Irish Breakfast alongside fried eggs, back bacon, bangers, and grilled tomatoes. Top a slice of toasted soda bread with a fried round of white pudding and a dollop of apple chutney for a gourmet snack. Crumble cooked white pudding over a warm potato salad with a grainy mustard dressing. Pair with a hot cup of Irish breakfast tea or a crisp, dry hard cider to cut through the richness of the pork. Serve alongside sautéed scallops for a sophisticated 'surf and turf' brunch appetizer.