White pudding

White pudding or mealy pudding is a type of pudding traditionally from Great Britain, Ireland, and some parts of Asia. It is similar to black pudding, but does not contain blood. Instead, it is made with pork fat or beef suet, oatmeal, and in some cases pork liver. The ingredients are combined, filled into a natural or cellulose casing, and then boiled or steamed.

History

White pudding has a long history in the British Isles, dating back to at least the Middle Ages. It was traditionally made as a way to use up offal after a pig slaughter, and was a common part of the diet in many rural areas. The use of oatmeal as a filler and binder is a characteristic of many traditional British and Irish sausages.

Preparation and Serving

White pudding can be served in a variety of ways. It is often included as part of a traditional full breakfast in Ireland and Scotland, where it is grilled or fried and served with eggs, bacon, and other breakfast items. It can also be used as an ingredient in other dishes, such as stews or casseroles.

In some regions, white pudding is also served as a cold cut. In this case, it is usually sliced thin and served with pickles and bread.

Variations

There are many regional variations of white pudding. In Scotland, it is often made with a high proportion of oatmeal, and may also include onions. In Ireland, white pudding is often spiced with black pepper, allspice, and cloves. Some versions also include barley.

In Asia, particularly in the Philippines, a version of white pudding known as dinuguan is made with pork blood, vinegar, and spices.

See also

• Black pudding
• Haggis
• Blood sausage
• Boudin