Sausage made from white meat (chicken, rabbit, pork), cereal, and spices. The French boudin blanc includes eggs and onions. Irish white pudding is made from flake or leaf lard and oatmeal, spiced; served sliced and fried.
White pudding
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A British sausage made of white meat (such as chicken or pork), fat, some type of grain (such as oatmeal) and seasonings. Its counterpart is black pudding (see blood sausage). See also boudin blanc.
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White pudding or oatmeal pudding is a meat dish popular in Scotland, Ireland,[1] Northumberland, Nova Scotia, and Newfoundland. It is also quite popular in Devon and Cornwall, where it is known as Hog's pudding. It is very similar to black pudding, but does not include blood. Consequently, it consists of pork meat and fat, suet, bread, and oatmeal formed into the shape of a large sausage.[2] Earlier versions (pre-1990) often had brain matter (sheep) added as a binding agent.
In Scotland, white pudding can also be known as Mealy pudding and does not always take the form of a sausage. It consists of suet, oatmeal, onions and spices. Some versions of Scottish white pudding are suitable for vegans, in that they contain no animal fat, vegetable fat being used instead.
The pudding may be cooked whole, or cut into slices and fried. It is an important feature of the traditional Irish breakfast. White pudding (as well as its black and red relatives) is also served battered at chip shops in Scotland as an alternative to fish (see fish and chips). When served accompanied by chips it is known as a White Pudding Supper.
See also
References
- ^ See, for instance, James Joyce's A Portrait of the Artist as a Young Man: "White pudding and eggs and sausages and cups of tea! How simple and beautiful was life after all!" Joyce, James (1922). A Portrait of the Artist as a Young Man. B. W. Huebsch. p. 168. http://books.google.com/books?id=v6YWAAAAYAAJ&client=firefox-a.
- ^ Ayto, John (1990). The Glutton's Glossary: A Dictionary of Food and Drink Terms. Routledge. p. 317. ISBN 9780415026475. http://books.google.com/books?id=vAQOAAAAQAAJ&client=firefox-a.
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