Irish White Pudding

Now with Ingredients Calculator

Irish White Pudding

Some time back I posted about my trials of an Irish White Pudding recipe that I developed in collaboration with my forum mate John.

Now, I have to admit, I can take-or-leave these Irish delicacies but I believe that this recipe is as close to the commercial ones, as we can get. That is, the ones which I was sent which are made by Breeo Foods of Dublin and sold under the 'Shaws' brand-name. They're the ones on the left in this picture:

Shaws Irish White Pudding

The final recipe stood up to the 'John's mother-in-law' test and passed with flying colours.

Ingredients

395gm Pork Shoulder (with plenty of fat)
265gm Medium Oatmeal
250gm Water
30gm Onion
23gm Potato Flour
15gm Salt
18gm Seasoning Mix - see below

Seasoning Mix

5gm White pepper
5gm Ground coriander
5gm Ground ginger
5gm Powdered sage
3gm Mace
3gm Nutmeg
2gm Allspice

Only 18gm of this mix is used in the sausage above.

Method

Soak the oatmeal in the water for 1 hour or so. Grind the meat and onion through the fine plate of a mincer, I used a 5mm plate, then add all the other ingredients and mix well. The sausage-meat will be on the stiff side. Stuff into large pigs' casings and boil/steam at 75°C - 80°C for 1 minute per mm of width of the sausage. The final internal temperature of the sausage should be 72°C Hold at this temperature for 2 minutes then cool in ice-cold water. To eat, slice crossways into 5 - 10mm chucks and fry until brown.

For other amounts, it's easier if you use the Ingredient Calculator below:

White Pudding Calculator
Weight of Meat in grams gm
Medium Oatmeal gm
Water gm
Onion gm
Potato flour or Cornflour (Cornstarch) gm
Salt gm
Seasoning Mix gm
Total Amount of Sausage gm
Individual Seasoning Weights
Ground White Pepper gm
Ground Coriander Seeds gm
Ground Ginger gm
Dried Powdered Sage gm
Ground Mace gm
Ground Nutmeg gm
Ground Allspice (Pimento) gm
Total Amount of Seasoning gm

That reminds me, we had a postcard from St Ives in Cornwall today. Now, in that 'neck of the woods' they make a mean hog's pudding, a very similar beast to the white pudding but with more meat. I can feel a further experiment coming on!

Monday 21 July 2014
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There are 40 comments

Ed Birch

I have just started making my own Black and White puddings – is your comment ’1 minute per mm of width of the sausage’ a standard time to steam sausages ?

Ed Birch, (Email ) - 18-05-’10 14:28
Phil

I wouldn’t say that it’s a standard time, but it’s a good starting point. You should always test the internal temperature of the sausage/pudding to make sure.

The main thing to remember is to keep the temperature low, otherwise they’ll split and you’ll end up with porridge!

Phil, (Email ) (URL) - 18-05-’10 14:58
John Byrne

Hi phil,
Do you find it easier to use the skin as opposed to my way of using clingfilm to steam it?
John

John Byrne, (Email ) - 31-05-’10 18:34
Phil

No John it’s not. I did them in skins because some were for another person.

They hated them, by the way!

Phil, (Email ) (URL) - 01-06-’10 19:51
John Byrne

I can’t believe it…heathens…:-)
Cheers
john

John Byrne, (Email ) - 02-06-’10 17:46
Jon

The water in England will boil only at 100 C.I’m going to import some Irish stuff.

Jon, - 27-12-’10 18:52
Phil

Aye that’s a good idea! (joker)

I should have said "poach or cook over steam".

Phil, (Email ) (URL) - 28-12-’10 23:17
jon

Just made some with english water & they are good. Had to modify the recipe becuse I couldn’t get pin oat; used barley instead. Will post full recipe when perfected. I make just a couple at a time so that I can quickly come up with final recipe. Jon.

jon, (Email ) - 03-01-’11 20:17
Johnny C

I’ve only ever had white pudding fried or grilled. I’ve never heard of anyone boiling it. I had hogs pudding (steamed) in Cornwall once and it wasn’t nearly as nice as white pud.

Could you use cornflour instead of potato flour? I appreciate that this would make it essentially ‘un-Irish’ but I don’t have potato flour lying around in the cupboard (yet).

One idea – try using milk instead of water to soak the oatmeal. It works better soaking the breadcrumbs in sausages so I reckon is worth a try in white pud. I’ll be trying your recipe this week (with milk).

Johnny C, - 14-03-’11 14:09
Johnny C

How do you mean, the firmer type?

Johnny C, (Email ) - 15-03-’11 12:09
Phil

I was sent two white puddings from Ireland. They were very different – one was like the recipe above (Shaws) and the other was a pinkish colour and firmer texture (Olhausen’s?).

I was asked to produce a recipe for the softer one, but personally preferred the firmer Olhausen’s product.

HTH

Phil, (Email ) (URL) - 15-03-’11 20:30
Johnny C

Cheers. The only brand I know is Galtee, which most supermarkets sell. Not that nice. Usually I buy it from butchers, either in the UK or Eire – some butchers in the North West of the UK do it, along with Ulster slice.

Johnny C, (Email ) - 15-03-’11 21:08
Tom D

Any possibility of a recipe for Clonakilty Black Pudding. Tom

Tom D, - 07-07-’12 16:34
Phil

Sorry, Tom I’ve not done one of those – to start the ball rolling, the ingredients are given as:

Oatmeal (24%) , Onions , Water , Beef Fat , Dried Blood (4%) , Salt , Natural Spices .

I hope this helps.

Phil, (URL) - 07-07-’12 19:38
Garrett

Hove to say. tried the recipe today, its very good. not like the pudding 20 years ago but like the modern irish puding today. been making black pudding for a while now nice to have a white to go with it. i will make a few tweeks and make it my own though :D thanks. and massive well done on the website. its a trove of information. have only found it this week and reading it page by page.

Garrett, - 09-09-’12 00:23
Phil

Phew, I wondered what you were going to say then! I’m really glad that you liked it. Not being from Ireland I didn’t know that puddings had changed. I just formulated this one to how my mate John described it.
The two I actually tasted were very different from each other

Phil, (URL) - 09-09-’12 21:04
Terry

About 35 years ago, I spent a winter in Aberdeen and loved a white pudding on the way home from the pub. Pure Heaven. I think it’s time I gave it a try again. Someone mentioned cling wrap as a method of holding the pudding while cooking. Could you explain a bit more about this method please. Thanks.

Terry, - 29-04-’13 19:07
Phil

It’s a technique I use when testing recipes; I just wrap a sausage shaped piece of the mix in clingfilm and tie the ends well. This allows you to poach the ‘sausage’ without casing it.

Phil, - 01-05-’13 13:07
Mark

Hi, I’ve just bought the ingredients to give this a go but will be using shop bought minced pork. I will let you know the results but I will need to use clingwrap rather than casings.

Mark, - 03-01-’14 12:13
Phil

I hope that you enjoy them Mark.

Phil, - 03-01-’14 20:02
Joe

Hi Phil, grew up on white puddings in NL (Canada). Been living in NB for last 30 years and seemed to have completely forgotten the white pudding. Product turned out just as I remembered them. Thanks for sharing. Cheers, Joe

Joe, - 03-01-’14 22:27
Phil

Thanks Joe, I’m glad that you enjoyed them.

Phil, - 07-01-’14 14:59
Tim Fleming

Clingfilm, or plastic wrap as it’s called in the states, certainly works as an alternative to casings but it can’t be a cheap version. I tried this after using the same method csuccessfully the first time, not realizing there was a difference with different types, and every one split open after a few minutes of being boiled because the plastic was too thin and wasn’t durable enough. Thankfully I didn’t end up with a complete mess but next time I’m using casings. The end result is much nicer.

Tim Fleming, - 22-07-’14 04:32
Phil

Many thanks for posting this.The end result is, without doubt, more professional in a casing.

As you’ll appreciate, I have no experience of US plastic wrap. However, I can confirm from comments on the sausagemaking.org forum that many people have used this method successfully.

Use whichever method works for you; for both though, ensure that the water temp is below 80°C (175°f) otherwise the ‘casing’ is likely to split irrespective of which method you use.

Phil, - 22-07-’14 12:55
Pat

How much onion did you add to make the Clonakilty version of white pudding? Just finished smoking elk sausage links and also made Scottish Lorne sausage but that was a bit bland. Any ideas for the latter?

Pat, - 01-09-’14 21:36
Phil

You’ve caught me out there Pat, I’ve never got around to increasing the onion!

John, who I collaborated with in designing this recipe, did. You can see his recipe here:

White Pudding

Phil, - 03-09-’14 10:23
Tim Fleming

This recipe is terrific and helps keep my memories of Ireland a little closer. My family loves it and I’ve made over 40 pounds of the stuff. I’m ready for another batch and am considering upgrading my equipment by getting a sausage stuffer to stuff casings instead of doing them by hand, which I did for the last batch and was a pain. Do you think the meat mixture is too stiff to make it through a stuffer? Or maybe it would be best to mix the meat in with the oatmeal and water before the oats have fully absorbed the water so it’s not as stiff, thereby allowing the oats to soak up the water further after being in the casing, before cooking? I’d like to eliminate any hassle if you, Phil, or anyone else has experience with using sausage stuffers with a meat mixture such as this. Thanks for the help and a great recipe!

Tim Fleming, - 31-10-’14 20:59
Phil

Thanks Tim

I don’t think that you’ll have a problem with a stuffer assuming that you’re using a large diameter casing with the large stuffing tube. It tends to be when using the small diameter stuffing tube that stiff mixtures can be a problem.

Hope this helps

Phil, - 31-10-’14 23:13
Tim Fleming

Would you be able to post the ingredient specs of the Clonakilty white pudding you mentioned?

Tim Fleming, - 16-11-’14 00:21
Phil

Tim. I can’t find the picture I took of the spec – I’ve found the ones for Shaw’s and Olhausen’s. However, the spec is on the Clonakilty website:

http://www.clonakiltyblackpudding.ie/pro..

…and Galtee’s is listed here:

http://groceries.morrisons.com/webshop/p..?

I hope this helps

Phil, - 16-11-’14 16:09
ellen

I have a great regret that I didn’t get my mother’s recipes for black and white pudding. My dad used to kill a pig at the beginning of Dec when I was a child and have memories of helping mum make and cook the puddings….and would you believe that the recipe is the Twomey family recipe because she belongs(deceased now) to a branch of that family. Although I have bought and tasted Clonakilty when in Ireland, mum’s tasted way better. She must have modified her recipe I suspect. I am embarking on this journey of white and black pudding making and appreciate the comments from folks who are developing their ultimate black and white pudding taste and, the use of your recipe as a starting point.

ellen, - 10-01-’15 20:43
Phil

Hi Ellen
What a pity that you haven’t got your Mum’s recipe – was it similar in looks to the type on the left of the picture above?
I’d love to hear more when you try to re-create your Mum’s recipe.

Phil, - 12-01-’15 16:40
Tim Fleming

I’ll second that interest in re-creating your Mum’s recipe, Ellen. The Clonakilty version is the one I like most that is close to this recipe. I’ve made the following changes in recent batches and am happy with the end result:

- I tripled the amount of fresh onion, this is key and makes the most noticeable difference in the flavor – Used 70% scottish oats (this is what “medium oatmeal” is called in the states, or at least what my research has determined) and 30% rolled oats that have been chopped in a food processor/chopper – Added a little more salt and a little less spices

I didn’t modify the amount of water, as Phil suggested, due to the extra onion, but the rolled oats absorb more water than the medium oats so maybe there’s a trade off there. And using a stuffer is a joy to put into casings. So much faster!
Thanks for all the help, Phil, and everyone’s comments!

Tim Fleming, - 16-01-’15 22:24
Phil

Thanks for the feedback Tom, I’ll try your suggestions when I next make them.

Phil, - 17-01-’15 17:04
Noreen McKechnie

I am more acquainted with a Nova Scotian brand of puddiing that we called Oatmeal Pudding verymuch the same but the spicing would be more pepper and summer savoury. It was tied into a ring and if we were to eat it whole we would bake it, the casing would get sooooo crispy. otherwise we woould have it sliced and fried.I am quite sure that it contained more oats and less meat maybe just a small amount but I am sure that it had a large ammount of fat.

Noreen McKechnie, - 23-02-’15 18:56
Phil

That pudding sounds very much like the Scottish oatmeal (white or mealy) pudding, which I suppose is not surprising given the history of Nova Scotia. The spicing’s interesting as Summer savoury’s not a herb that appears in any other recipe that I’ve seen; it’s more often seen in Eastern European recipes. I’ll try it in the next batch I make; it sounds nice.

Phil, - 25-02-’15 18:50
Bernadette

Hiya, I think one of the main ingredients of white pudding in my part of Ireland is minced liver and heart as well as suet. Your recipe looks tasty though and the oatmeal is very important. Delicious white puddings in my area you MAY be able to import are Rosscarbery Recipes and Jack McCarthy while my favourite is made by Twomey’s Butchers in Macroom, yum, doubt you could import that though. Shaw’s is good but not the most upmarket. Darina Allen gives the following recipe for traditional white puddings in Forgotten Skills of Irish Cooking (copyright Darina Allen, excellent book):
liver, lungs, and heart from a freshly slaughtered organic pig
4lb white breadcrumbs
3.2-3kg pork belly
1.3kg wholemeal flour
50g ground allspice
1 nutmeg, grated
3tsps thyme
dash of cayenne
25g white pepper
salt
intestine casings
cotton string
Boil liver, lungs and heart till tender. Boil pork belly meat and any scraps left around when pig is cut up in about 1.5 litres of water. Remove and save water for cooking the puddings. Mince all meat with flour and breadcrumbs and boil together with herbs and spices. If you think mixture is not dry enough add more flour and breadcrumbs. Tie one end of the casing firmly with cotton string. Fill with mixture. Secure other end with another bit of string. Connect the two ends, but allow enough extra string so that when the sausages are suspended from a stick across the top of a saucepan to boil, the whole of the sausage will be submerged. Fill a large saucepan with cold water. Add salt and put in a tin plate in the base of the pot. Hang the loops from a stick placed across the top of the saucepan. Ensure that the sausages are submerged, and bring to the boil. Simmer gently for about 45 minutes. Remove sausages from the water and leave to cool, still suspended on stick. Store in cold place. Puddings may be eaten immediately or within a few days. She says her aunt hung them on rafters and they were eaten over a period of months.

Bernadette, - 25-04-’15 17:44
Phil

That’s interesting. It’s more like a faggot recipe, and no oats/barley?

Phil, - 29-04-’15 16:34
Bev Howard

I grew up in the South Island of New Zealand & white pudding was eaten regularly (not so much in the North Island ) & we are about to try a wee bit different recipe than the one above & using hog caseings
So fingers crossed ☺☺☺

Bev Howard, - 14-07-’15 07:55
Phil

Hi Bev,

Please let me know the results.

I’d love to have you recipe

Phil, - 16-07-’15 12:21

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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