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How to Make White Pudding at Home

Do You Know How to Make White Pudding at Home? Find Out Now

White pudding is actually not a pudding, but a kind of sausage that is very popular in Britain and Ireland. Read this article to know how to make this sausage at home.
Tastessence Staff
Last Updated: Aug 12, 2017
Although the name white pudding might concoct visions of a creamy pristine white dessert, it is actually a kind of sausage. White pudding, also known as mealy pudding in Scotland, is made of pork meat and fat, bread, oatmeal, suet, onions and spices. Unlike a blood sausage, it is devoid of animal blood and hence called white pudding. The meat is filled in casings and is shaped like a sausage although its diameter is somewhat larger than a normal sausage.

Traditionally, some Scots used to add sheep brain into the mealy pudding recipe to make it more binding. They are usually eaten with a traditional English or Irish breakfast with fried eggs, slices of bacon and fried potatoes. This type of heavy breakfast is hardly served anymore at homes but can be found in traditional Irish and English pubs. It is very difficult to find a delicatessen or pub that will serve white pudding in America and the best way to taste this delicious recipe is to make this sausage at home.

How to Make White Pudding Sausage

Ingredients
  • 3 three-foot long lengths hog sausage casing
  • 4 cups coarsely chopped onions
  • 500 g suet
  • 400 g boneless lean pork, trimmed of excess fat and cut into1 ½ inch chunks
  • 1 cup green pepper, chopped
  • 2 ½ cups oatmeal
  • 1 tablespoon dried sage leaves
  • 1 medium bay leaf, crumbled
  • 1 tablespoon finely chopped garlic
  • 6 whole black peppercorns
  • ½ cup coarsely chopped green onions
  • 1 cup milk
  • 1 cup chopped parsley
  • 5 teaspoons salt
Method

Soak the oatmeal in milk overnight so that it becomes soft. Put the chopped pork along with the suet in a casserole and add enough water to it so that it completely covers the pork chunks. Allow the pork chunks and suet to come to a gentle boil over low heat. Gradually you will see foam and scum rising to the top of the casserole. This is nothing but dirt and impurities that are present in the pork. Gently skim off the scum and foam with the help of a ladle and discard.

After you have taken out all the impurities from the casserole, add the chopped onions, bay leaf, a tablespoon of salt and the peppercorns. Reduce the heat to a gentle simmer and cook it partially covered for around two hours. After two hours, check the pork chunks to make sure that it is soft and fully cooked. Remove all the pork chunks with a slotted spoon and transfer to a large bowl. Now grind the cooked pork chunks, remaining two cups of chopped onions, green onions, parsley, garlic and green pepper in a food processor till you get a thick but coarse paste. Add the sage, oatmeal, black pepper, cayenne pepper and salt. Knead the mixture with your hand and beat it with a wooden spoon so that the mixture is pliable and fluffy. Check the mixture for seasoning and add more salt or pepper as required. Take care that the mixture does not get too runny. It should be soft but still firm. If you find that the mixture is too runny add 2 to 4 tablespoons of corn flour or bread crumbs to it. Carefully stuff the pudding mixture into the casings and tie the casings tightly. Keep the sausages refrigerated and serve them by deep-frying.

Although making sausages at home is very time-consuming, these sausages taste very good. You can serve them with sizzling bacon, hash browns and fried eggs.