One day, one of my friends sent me a streak on Snapchat, and what I saw in the caption was Irish White Pudding. I was curious to ask her about what it is. I asked her about the dish, and she gave me the details. People in Ireland make white puddings that have a substantial proportion of pork, pork liver, and pork fat.
After a long discussion about the dish, I finally asked her about the Irish White Pudding recipe, and she said she didn’t know the recipe, but she gave me her mother’s phone number to ask about it.
I called her mother and, after some formalities, asked her about the recipe. I learned that her mother is from Ireland and that she had learned this recipe from her grandmother.
After my aunt gave me the recipe, I made it at home, and it was a delicious dish., A thought came into my mind to share the Irish White Pudding Recipe with my lovely food lovers.
Ingredients For Irish White Pudding
| Ingredients | Amount |
|---|---|
| Pork Shoulder | 395 gms |
| Medium Oatmeal | 265 gms |
| Water | 250 gms |
| Onion | 30 gms |
| Potato Flour | 23 gms |
| Salt | 15 gms |
| Seasoning Mix | 18 gms |
| White Pepper | 5 gms |
| Ground Coriander | 5 gms |
| Ground Ginger | 5 gms |
| Powdered Sage | 5 gms |
| Mace | 3 gms |
| Nutmeg | 3 gms |
| Allspice | 2 gms |
How Much Time Will It Take?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 2 Hours 15 Minutes | 45 Minutes | 120 Minutes |
Irish White Pudding Recipe
- Soak oatmeal in water for 1 hour. Grind the meat and Onion in a mincer, and then add all the ingredients mentioned above and mix them thoroughly.
- Stuff the mixture into large pig casings and boil or steam at 75°C-80 °C for about 1 minute.
- After the steaming process, it then cools in ice water.
- Before you serve, cut into a cross-section and fry until it turns brown.
Nutritional Facts Of Irish White Pudding
| Calories | 249 |
| Protein | 7 g |
| Fats | 14 g |
| Carbohydrates | 21 g |
Printable Version
Irish White Pudding Recipe
Ingredients
Equipment
Method
- For 1-hour soak oatmeal in water. Meat and Onion grind them in a mincer and then add all the ingredients I have mentioned above and mix them properly.
- Stuff the mixture into large pigs’ casings and boil/steam at 75°C – 80°C for about 1 minute.
- After the steaming process then cools in ice-water.
- Before you serve or eat cut them in a crossway and fry until it will turn brown.
