White pudding is a popular dish in Ireland, Scotland, and parts of England. It is made by combining meat with fillers and seasonings, stuffing it into sausage casings, and boiling or frying it. Recipes vary, but typically include beef, pork, or lamb, along with fillers like oatmeal or breadcrumbs and spices like salt, pepper, and thyme.
How you prepare white pudding will typically be determined by the recipe you’re following, as well as your tastes and preferences. You’ll usually start with the type of meat you want to use, often beef, although lamp and pork can also be used. The fillers and seasonings you plan to use with the meat should also be considered. These are all added together to make the stuffing for the sausage casings. You can fill the sausage casings with the stuffing you prepare, then cook your white pudding by boiling it in a large pot of water or you may want to fry the pudding before serving.
White pudding, also known as Hog’s pudding and powdery pudding, is a popular dish in Ireland, Scotland and regions such as Nova Scotia and parts of England. It is somewhat similar to black pudding, although black pudding is made using animal blood, while white pudding contains meat. You can find a number of different recipes for white pudding, and the recipe you follow will often influence the ingredients you use. In general, however, you should start by considering the type of meat you want to include in your sausages.
Many recipes for white pudding call for beef tenderloin, which is animal fat that can be combined with meat. Other recipes call for both pork and chunks of meat, while some recipes call for pork or lamb instead. Early recipes for this type of sausage used lamb’s brains as a binding agent in the mix, although this has largely been abandoned.
The meat should be combined with various fillers and seasonings, similar to how ground beef is used to make meatballs or meatloaf. You can choose from several fillers, although toasted oatmeal, breadcrumbs, barley, and chopped onion are all popular choices. This is combined with the meat in a bowl, along with various spices such as salt, pepper, allspice, thyme and marjoram. Once the filling for your white pudding is made, it’s typically placed in sausage casings, which can often be purchased from butchers and specialty food stores.
You could then cook white pudding by placing the sausages in a large pot of simmering water. While the sausages are simmering, you should consider poking them with a fork to allow the steam to escape, which can keep the sausages from popping. You can then serve the white sausage straight from the pot, although many people prefer to slice and fry them before serving.
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