Originally posted in 2009:
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 that 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:
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 poach them at 75°C – 80°C for 1 minute per mm of the 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 slices and fry until brown.
For other amounts, it’s easier if you use the Ingredient Calculator below:
The recipe says to soak the 265gm of oatmeal. It also says to use 250gm of water. Questions:
1. Is 265gm of oatmeal dry weight from the bag?
2. Is 250gm of water the amout of water used to soak the anove amount of dried oatmeal or is this water in additon to any water used to soak the oatmeal?
Hi Edwin
1. Yes, the 265g of oatmeal is dry from the bag.
2. Yes, use the 250g water in the recipe to soak the oatmeal.
I hope this helps.
Thank you Phil. That clarified things peefectly. I have just made another batch and found the mixture rather stiff for the stuffer, so I added another 10% of water.
You site is a great reference guide for recipes. Thank you very much!
Your recipe has been my white pudding go-to for years now. Even bought some over to the neighbors when their mom and aunt were visiting from Dublin. I was told by the that it was good enough where a lady might well take you home for it. Pretty sure that was meant as a compliment. Thus I pass it on to you.
Thank you, that’s very kind – I think!
Can this recipe be used to make a white pudding loaf rather than a sausage. If so what would the cooking time and temperature be.
I’m sure it could but I’ve never done so. Try it, maybe in a loaf tin lined with baking parchment. At a guess, I’d say cook it at 170°C – 180°C and check the internal temperature after (say) 45 minutes to an hour. I’d cook it to 72°C and hold it at that temperature for at least 2 minutes.
Please let me know the result if you try this.
Do you think instead of poaching, I could simply steam this white pudding recipe? If so, could you provide suggestions?
Yes, I’m sure you could. I’d try to keep the puddings with a gap between each one and take the internal temperature to 72°C for 2 minutes before cooling them in iced water. I hope this helps.
You could try a bamboo Chinese steamer I use mine all the time for any thing that requires steaming it works great I also flavour the water and the juices make a good starter for soups or stews Cheers
Just found this while researching how to make a very low fat white pudding using minced turkey. There actually is one on the shelves in Dunnes but while reasonable it’s not quite right, so I thought your recipe and procedure could be adapted. I’ll let you know.
That would be good. Thanks.