📝 About This Recipe
Unlike its cousin the black pudding, Irish White Pudding is a savory, spiced delicacy made without blood, focusing instead on the rich flavors of toasted oats, succulent pork, and warming spices. This authentic recipe creates a beautifully textured sausage that is essential for a 'Full Irish' breakfast, offering a nutty, peppery profile that honors the rustic traditions of the Emerald Isle. It is the ultimate comfort food for Saint Patrick’s Day, providing a hearty and sophisticated start to your celebrations.
🥗 Ingredients
The Meat and Fat
- 500 grams Ground Pork Shoulder (high quality, finely ground)
- 250 grams Pork Back Fat or Suet (very finely minced or shredded)
- 100 grams Pork Liver (finely minced (optional, for traditional depth))
The Grains and Binder
- 200 grams Steel-Cut Oats (Pinhead Oatmeal) (soaked in water for 30 minutes and drained)
- 100 grams Pearl Barley (cooked until tender and drained)
- 100 grams Fine Breadcrumbs (plain and dry)
- 250 ml Beef or Pork Stock (chilled)
Aromatics and Spices
- 1 large Yellow Onion (very finely grated)
- 2 teaspoons Kosher Salt
- 1.5 teaspoons Freshly Ground Black Pepper (coarse grind is best)
- 1 teaspoon Ground White Pepper (for that signature bite)
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Ground Mace
- 1 teaspoon Dried Thyme (rubbed)
Casing
- 2 meters Natural Beef or Pork Casings (rinsed and soaked, or use parchment and foil for logs)
👨🍳 Instructions
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1
Begin by prepping your grains. Ensure the steel-cut oats have been soaked and the pearl barley is boiled until tender but still firm to the bite. Drain both thoroughly.
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2
In a large chilled mixing bowl, combine the ground pork, minced fat/suet, and minced liver. Using your hands or a stand mixer with a paddle attachment, mix until the proteins start to become 'sticky'.
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3
Add the grated onion (including the juices), salt, black pepper, white pepper, allspice, mace, and thyme to the meat mixture. Mix thoroughly to ensure even distribution of the spices.
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4
Incorporate the soaked oats, cooked barley, and breadcrumbs. Stir gently to combine without smashing the grains.
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5
Slowly pour in the chilled stock while mixing. The mixture should be moist and slightly soft, but hold its shape when squeezed. If it feels too dry, add a splash more stock.
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6
Fry a small 'test patty' in a skillet for 2-3 minutes per side. Taste it to check the seasoning balance, adjusting the salt or pepper in the main batch if necessary.
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7
If using casings, stuff the mixture into the casings using a sausage stuffer, tying them off into 6-inch links. Alternatively, roll the mixture into 2-inch wide logs using plastic wrap, then wrap tightly in aluminum foil like a Christmas cracker.
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8
Bring a large pot of water to a very gentle simmer (about 180°F/82°C). Do not let it boil, as this can cause the pudding to burst.
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9
Carefully lower the puddings into the water. Poach them for 45 to 55 minutes. They should feel firm to the touch when done.
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10
Remove the puddings from the water and immediately plunge them into an ice bath for 10 minutes to stop the cooking process.
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11
Once cooled, remove from the ice bath and pat dry. Refrigerate overnight; this is crucial as it allows the flavors to develop and the texture to set for slicing.
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12
To serve, slice the pudding into 1/2-inch thick rounds. Fry in a pan with a little butter or oil over medium heat for 3-4 minutes per side until golden brown and crispy on the edges.
💡 Chef's Tips
Use high-quality pork fat; it is the carrier of flavor and provides the necessary moisture for the oats. If you don't have a sausage stuffer, the foil-log method works perfectly and is much easier for beginners. Don't skip the mace and white pepper; these provide the distinct 'Irish' flavor profile that differentiates it from standard sausage. Always chill the pudding overnight before slicing, or it may crumble in the pan. For a gluten-free version, use certified gluten-free oats and gluten-free breadcrumbs.
🍽️ Serving Suggestions
Serve as part of a Full Irish Breakfast alongside back bacon, fried eggs, and black pudding. Pair with a robust Irish Breakfast tea or a pint of creamy dry stout. Top a slice of toasted soda bread with a fried pudding round and a dollop of apple chutney. Serve alongside sautéed mushrooms and grilled tomatoes for a traditional morning feast.