White Pudding Recipe

• 2 ½ lb medium Pork Butt (ground)
• 2½ lb Pork Butt (fine ground)
• 5 cups plain Bread crumbs 
• 2 lb medium Oatmeal (slightly roasted)
• 4 Eggs
• 8 cloves Garlic (pressed)
• 3 tbsp Thyme
• 3 tbsp Black Pepper (ground) 
• 3 tbsp Basil 
• 3 tbsp Marjoram
• 1 tbsp Salt
• 2 cups Ice Water 
• Sausage Casings 

• To prepare the pudding skin, soak the sausage casings overnight in salt water.
• In a large bowl, take both medium and fine ground pork butt, breadcrumbs, oatmeal, eggs, thyme, black pepper, marjoram and basil and mix well.
• Spoon the mixture inside sausage casings and seal them.
• Steam the sausage at 75° C to 80° C until tender.
• Once cooked, take the sausages out of the boiler and dunk them in cold water.
• Slice the sausage into pieces and fry them.
• Your Irish white pudding is all set to be devoured.

Scottish White Pudding Recipe

• 1 lb Beef Suet (shredded)
• 2 lb medium sized Oatmeal (toasted)
• 4 Onions (chopped)
• Jamaica Pepper
• Salt (to taste)
• Sausage Casings

• In a large bowl, take the onions, oatmeal, shredded beef suet, Jamaica pepper and salt and mix well.
• Stuff the sausage casings with the mixture and seal it.
• Boil the sausage until soft.
• Remove it from the pot and allow it to cool for a while.
• Slice it into pieces and fry it.
• Serve hot.

• 3 three foot long lengths Hog Sausage Casing
• 4 cup Onions (coarsely chopped)
• 500 g Suet
• 400 g boneless Lean Pork (cut into1 ½ inch chunks)
• 1 cup Green Pepper (chopped)
• 2 ½-cups Oatmeal (soaked in milk)
• 1 tbsp Sage leaves (dried)
• 1 medium Bay leaf (crumbled)
• 1 tbsp Garlic (finely chopped)
• 6 whole Black Peppercorns
• ½ cup Green Onions (coarsely chopped)
• 1 cup milk
• 1 cup Parsley (chopped)
• 5 tsp Salt

• In a casserole, take the suet and chopped pork and pour enough water to cover the pork chunks.
• Boil the pork chunks and suet over low heat for some time. You can see layers of scum on the top. Skim the scum with a ladle.
• Now add the chopped onions, bay leaf, salt and peppercorns.
• Lower the flame and let the pork simmer for two hours. Once the pork is tender, remove it from the casserole and put it in a bowl.
• Add chopped onions, green onions, parsley, garlic and green pepper and grind the pork in the food processor until your get a thick paste.
• Now add sage, oatmeal, black pepper, cayenne pepper and salt and knead the mixture until soft, firm and fluffy. Check the seasoning.
• Stuff the white pudding mixture into casings and tie the ends tightly.
• Refrigerate the white pudding sausages and use them when required.