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 32 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
Phil

The boiling is in the preparation. When you buy them they are already cooked (boiled) by the butcher. You then fry or grill before eating.

Yes, cornflour should work – I chose potato flour/starch as it ‘sets’ at a temperature that’s low enough to bind the fat/water into the sausage before it boils and bursts the skins.

I hope you enjoy them – Although I prefer the firmer type myself.

Phil, (Email ) (URL) - 14-03-’11 15:30
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
Phil

I suppose that what I was really doing was highlighting that these were designed to meet one man and his mother-in-law’s personal tastes (They are near Dublin). You may need to adjust it (even quite a lot) to make it like the product you like best.

I was surprised by how different the two brands I tried were.

Phil, (Email ) (URL) - 15-03-’11 21:32
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
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