White Pudding
A creamy, savory sausage made with oatmeal, pork fat, and warming spices. This Irish and Scottish breakfast classic fries up crisp on the outside with a soft, rich interior. Slice and pan-fry for a traditional full breakfast alongside eggs and toast.
For 8 servings
- prep · ~55 min
Prepare the meat and oatmeal.
1.Cut pork fat back and pork shoulder into small, even cubes (about 1 cm).2.Place cubed fat and meat in a large pot. Add water and bring to a boil.3.Reduce heat and simmer gently for 45 minutes until the fat is tender and translucent.4.Drain the cooked meat and fat, reserving 250 ml of the cooking liquid.5.Spread steel-cut oats on a baking tray and toast in a dry pan over medium heat for 3-4 minutes until lightly golden.TIPToasting the oatmeal deepens the nutty flavor and prevents the pudding from becoming gluey. - saute · ~6 min
Soften the minced onion.
In a small pan, sauté the minced onion over low heat for 5-6 minutes until soft and translucent but not browned. Set aside to cool slightly.
TIPCook the onion gently — browning will add unwanted color to the white pudding. - mix · ~10 min
Grind and combine the pudding mixture.
1.Pass the drained pork fat and pork shoulder through a meat grinder using a medium plate, or pulse in a food processor until coarsely ground.2.Transfer ground meat to a large mixing bowl. Add toasted oatmeal, softened onion, salt, white pepper, allspice, and mace.3.Gradually pour in the reserved 250 ml cooking liquid, mixing with your hands until the mixture is moist, cohesive, and holds together when squeezed.4.Let the mixture rest 10 minutes so the oatmeal absorbs the liquid. - assemble · ~15 min
Stuff the sausage casings.
1.Slide a soaked hog casing onto the nozzle of a sausage stuffer, leaving a tail of about 8 cm hanging off the end.2.Tie the tail end tightly with butcher's twine.3.Feed the pudding mixture through the stuffer, filling the casing evenly — not too tight, as the oatmeal will expand during cooking.4.Leave 10 cm of empty casing at the open end, then tie tightly with twine. Prick any air bubbles with a sterilized needle.5.Repeat with remaining casings until all mixture is used. Tie each filled casing into 4 equal links with twine.TIPUnderfill slightly — oatmeal expands as it cooks and overstuffed casings will burst in the pot. - boil · ~30 min
Poach the white pudding.
Bring a large pot of water to a gentle simmer (not a rolling boil). Carefully lower the linked puddings into the water. Poach very gently for 25-30 minutes until firm to the touch.
TIPKeep the water just below a boil — aggressive bubbling will split the casings. - rest
Cool and set the pudding.
Lift the poached puddings from the water with a slotted spoon. Place on a wire rack and let cool to room temperature, then transfer to the refrigerator. Chill for at least 4 hours or overnight until completely firm.
TIPChilling overnight makes slicing clean and easy — the pudding will hold perfect rounds in the pan. - fry · ~8 min
Slice and fry until golden.
1.Remove chilled pudding from the fridge. Cut into slices about 1.5 cm thick.2.Melt butter in a heavy skillet over medium heat.3.Lay slices in the pan and fry for 3-4 minutes per side until a deep golden-brown crust forms and the interior is heated through.4.Serve immediately.TIPDon't crowd the pan — give each slice room so the edges crisp properly.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the steel-cut oats until lightly golden to deepen their nutty flavor and prevent a gluey texture.
- 2Cook the minced onion gently without browning, as any color will transfer to the pale white pudding.
- 3Underfill the casings slightly — the oatmeal expands during poaching and overstuffed links will burst.
- 4Poach the puddings in water that is just below a simmer; a rolling boil will split the casings.
- 5Chill the poached pudding overnight so it firms up completely, making clean, neat slices easy.
- 6Pan-fry slices in butter over medium heat without crowding the pan to achieve a crisp, golden crust.
- 7Use a sterilized needle to prick any air bubbles in the casing before poaching to prevent bursting.
Adapt it for your goals.
Gluten-Free
Replace steel-cut oats with certified gluten-free oats or use cooked white rice blended into a coarse paste — the texture stays creamy, and this works for those avoiding gluten.
Spicy Black Pudding TwistSpicy Black Pudding Twist
Add 1 teaspoon of black pepper, 1/2 teaspoon of cayenne, and 2 tablespoons of fresh blood (if available) to the mixture before stuffing for a richer, spicier variation similar to Spanish morcilla.
Herb & AppleHerb & Apple
Mix in 2 tablespoons of finely chopped fresh sage and 100 g of finely grated apple into the meat mixture for a sweet-savory note that pairs beautifully with the pork.
Vegetarian/Plant BasedVegetarian/Plant-Based
Replace pork fat and shoulder with 675 g of finely chopped mushrooms, cooked until dry, and mix with 3 tablespoons of coconut oil or plant-based butter for a vegan white pudding with a similar texture.
Why this is on our healthy list.
Rich in Iron from Pork
Pork shoulder and fat provide heme iron, which is easily absorbed and supports healthy red blood cell production.
Good Source of B Vitamins
Pork is rich in thiamine (B1) and vitamin B12, essential for energy metabolism and nerve function.
Provides Satiating Protein
The pork and oatmeal together offer a balanced mix of protein and complex carbohydrates, helping to keep you full and satisfied.
Contains Anti-Inflammatory Spices
Mace and allspice contain compounds like eugenol and quercetin that have mild anti-inflammatory properties.
Frequently asked questions
No, quick-cooking oats will turn the pudding mushy. Steel-cut oats are essential because they hold their shape and provide the signature creamy-but-coarse texture.
