White Pudding (Ireland)

(8 servings)

  • 1 pound fresh beef suet
  • 9 ounces fine oatmeal
  • 1 small onion - chopped
  • 2 teaspoons white pepper
  • 1 and 1/2 teaspoon salt
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.