Irish White Pudding & Scottish Sausage - Easy Recipe

Ever wondered about the hearty, flavorful sausage that graces many a traditional breakfast table across the British Isles? We're talking about white pudding! While often associated with the full Irish breakfast, today we're diving into the equally delicious and traditional Scottish white pudding. This classic Scottish sausage is a true staple, a cousin to its black pudding counterpart, but without the blood. Instead, it features a delightful mix of pork, fat, and importantly, steel cut oats, giving it a unique texture and a truly satisfying taste. Whether you're looking for new breakfasts with sausage ideas or simply curious about this culinary gem, you're in the right place. Get ready to discover the rich history and simple joy of making your own authentic Scottish white pudding at home. It's a surprisingly straightforward sausage cooking recipe that's sure to become a favorite!

Ingredients

• 375g (approx. 0.8 lbs) Pork shoulder or belly, finely chopped (or ground)
• 125g (approx. 0.28 lbs) Pork fat, finely chopped (or ground)
• 100g (approx. 0.4 cups) Steel-cut oats (also known as irish steel cut oats or pinhead oats)
• 50g (approx. 1/4 cup) Suet or vegetable shortening
• 1 tsp Salt
• 1 tsp White pepper
• 1/2 tsp Ground mace (a key sausage spice mix)
• 1/2 tsp Ground allspice
• 1/4 tsp Ground nutmeg
• 1/2 cup Beef stock
• Natural sausage casings (optional, if you want to make traditional links)

Directions

1. Prep Your Oats : In a bowl, combine your steel cut oats with the beef stock. Let them soak for about 30 minutes. This will soften them up nicely and ensure they blend well into the pudding.
2. Combine Meats & Fat : If you're starting with whole cuts, finely chop or grind your pork shoulder/belly, pork fat, and suet. The finer, the better for a smooth pudding texture. Once ground, mix this thoroughly with your softened oats.
3. Season to Perfection : Now for the magic! Add the salt, white pepper, ground mace, allspice, and nutmeg to your meat and oat mixture. These spices for sausage are what give white pudding its distinctive flavor. Mix everything together really well, ensuring the spices are evenly distributed throughout. This is your sausage spice recipe in action!
4. Stuff the Pudding (Optional) : If you're using natural sausage casings, carefully stuff your mixture into them. Make sure to pack it tightly to avoid any air pockets, which can cause issues during cooking. If you're not using casings, you can form the mixture into a loaf or individual patties.
5. Gentle Simmer : Place your stuffed puddings (or loaf/patties) into a large pot of water. Bring the water to a gentle simmer – not a rolling boil! Cook the puddings for about 1.5 hours. Keep an eye on the water to ensure it maintains that gentle simmer.
6. Crispy Finish : Once simmered, carefully remove the puddings from the water. Let them cool slightly. When you're ready to serve, slice the pudding into rounds (if in casing/loaf) or use your patties. Fry them in a little butter over medium heat until they're beautifully golden brown and crispy on both sides. Enjoy your homemade simple recipes for sausage masterpiece!