White Pudding
A savory Irish-American breakfast staple made from pork, suet, and toasted oatmeal. This classic sausage is gently spiced with nutmeg and pepper, perfect for frying up alongside eggs and toast for a full breakfast.
For 8 servings
4 steps. 80 minutes total.
- 1
Step 1
- a.Prepare the Oats and Pork
- b.In a saucepan, melt 1 tablespoon of the diced pork fat over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- c.Add the steel-cut oats to the pan and toast for 1-2 minutes until fragrant.
- d.Pour in the pork stock, bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes until the oats are tender and have absorbed the liquid. Set aside to cool.
- e.While the oats cook, place the cubed pork shoulder in a separate pot and cover with water. Bring to a simmer and cook for 15-20 minutes until just cooked through. Drain well and let it cool.
- 2
Step 2
- a.Grind the Meats and Combine
- b.Pass the cooled, cooked pork and the remaining chilled raw pork fat through a meat grinder using a medium plate. Alternatively, pulse in a food processor until coarsely ground, being careful not to turn it into a paste.
- c.In a large mixing bowl, combine the ground meat mixture, the cooked oatmeal, plain breadcrumbs, salt, white pepper, nutmeg, and mace.
- d.Using your hands, mix thoroughly until all ingredients are evenly distributed. For best results, fry a small test patty to check and adjust seasonings before stuffing.
- 3
Step 3
- a.Stuff and Poach the Pudding
- b.If using casings, stuff the mixture firmly using a sausage stuffer, forming one large chub or several links. Prick any visible air pockets with a sterile pin.
- c.For a casing-free version, tightly roll the mixture into a log using plastic wrap, then wrap again in aluminum foil, twisting the ends to seal.
- d.Bring a large pot of water to a gentle simmer (around 80°C / 175°F). Do not allow it to boil, as this can burst the casings.
- e.Carefully lower the pudding into the water. Poach for 50-60 minutes, ensuring it is fully submerged. The pudding is cooked when firm and an internal thermometer reads 74°C (165°F).
- f.Gently remove the pudding from the water and place it on a wire rack to cool completely to room temperature.
- 4
Step 4
- a.Fry and Serve
- b.Once the pudding is completely cool, unwrap it and slice it into 1/2-inch thick rounds.
- c.Heat the butter in a large skillet or frying pan over medium heat.
- d.Fry the slices for 3-4 minutes on each side, until they are golden brown and have a crispy exterior.
- e.Serve immediately as part of a full Irish or American breakfast with eggs, toast, and beans.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure the pork fat is very cold, almost frozen, before grinding.
- 2Poaching at a gentle simmer is crucial. Boiling will result in a tough texture and may cause the pudding to fall apart.
- 3If you don't have a meat grinder, you can finely chop the cooked pork and raw fat with a very sharp knife.
- 4The cooled, poached pudding can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
- 5Always fry a small test patty of the mixture before stuffing to ensure the salt and spice levels are to your liking.
- 6For a richer flavor, use homemade pork or chicken stock.
Adapt it for your goals.
Herbaceous Twist
Add 1 teaspoon of dried thyme or sage to the mixture for a more aromatic, herby flavor profile.
Grain VariationGrain Variation
Substitute the steel-cut oats with pearl barley for a chewier texture. You will need to adjust the cooking time for the barley accordingly.
Spicier VersionSpicier Version
Add a pinch of cayenne pepper or a teaspoon of crushed red pepper flakes to the spice mix for a gentle background heat.
Why this is on our healthy list.
Rich Source of Protein
The pork shoulder provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Energy Dense
Combining complex carbohydrates from oats and fats from the pork, white pudding is very energy-dense, providing a substantial source of fuel to start the day.
Contains B Vitamins
Pork is a good source of several B vitamins, including Niacin (B3) and Vitamin B12, which are important for energy metabolism and nervous system health.
Frequently asked questions
White pudding is a traditional sausage from Ireland and Britain, made from pork meat, fat (usually suet or back fat), oatmeal or barley, breadcrumbs, and spices. Unlike black pudding, it does not contain blood.