Description: White pudding is a type of sausage made from pork meat, fat, and breadcrumbs. It’s seasoned with spices and is a traditional Irish dish often enjoyed as part of a full Irish breakfast.
Preparation time: 15 minutes
Cooking Time: Approximately 20 minutes
Serving size: 4 servings
Ingredients:
- 500g (18 oz) pork shoulder
- 250g (9 oz) fresh pork fat
- 250g (9 oz) breadcrumbs
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mace
- 1/2 teaspoon dried herbs (such as thyme or parsley)
- Pork casings (optional)
Instructions:
- Cut the pork shoulder and pork fat into small pieces, then mince or grind them together. If using pork casings, prepare them by soaking them in warm water according to the package instructions.
- In a large mixing bowl, combine the minced pork and fat with the breadcrumbs, finely chopped onion, salt, black pepper, ground mace, and dried herbs. Mix thoroughly until evenly combined.
- If using casings, attach a sausage funnel to your sausage maker and carefully fill the casings with the mixture, taking care not to overfill them.
- If you’re not using casings, shape the mixture into small patties or rolls.
- In a large non-stick frying pan over medium heat, cook the white pudding until golden brown on the outside and completely cooked through, turning as necessary. The center should reach an internal temperature of 160°F (71°C).
- Remove from the pan and drain briefly on paper towels.
- Serve hot as part of a traditional Irish breakfast with sausages, black pudding, eggs, grilled tomatoes, and other breakfast favorites.
