Remove the beef suet from skin and stringy matter and chop into 1/4 inch cubes.

Place all ingredients in a large bowl and mix well.

Stuff the mixture into sausage casings and seal. Boil sausages for about 20 or 25 minutes, but no longer of they will turn brow.

Hang sausages to set.

Once set, fry sausages as per usual.

Note: You can add a pinch of your favorite seasoning to the bowl before stuffing. You might try thyme, coriander of marjoram.


Part of a traditional Irish breakfast. Check out this article about St. Patrick’s Day and this recipe for Black Pudding.

Mr Breakfast would like to thank IrishNick for this recipe.

Recipe number 1667. Submitted 3/10/2006.

Overall Average Rating = 1 (out of 5)

Based on 2 votes.

From McAnvil

White pudding needs more spices: sage and thyme at the least.

Comment submitted: 11/30/2010 (#11644)



From Bazrandom

Recipe Rating (out of 5):

No Pork???

Comment submitted: 1/2/2010 (#9356)



From porklover

Recipe Rating (out of 5):

Need to add some pork... very bland.

Comment submitted: 3/2/2009 (#7682)



From Need Pork

Without pork... it would all be just a fatty mess!

Comment submitted: 6/12/2008 (#5511)



From Jaysus

There has to be pork in it!

Comment submitted: 3/16/2008 (#4833)

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