Putóg bhán (Irish White Pudding) is a traditional Irish recipe for a classic poached white pudding made from a blend of fatty pork, oatmeal, onion, potato flour and spices in a pork casing that's a staple component of the full Irish breakfast. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish White Pudding (Putóg bhán).
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White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in the British Isles.
White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing.[1] Recipes in previous centuries included a wider range of ingredients.
White pudding probably derives from Medieval dishes such as blank maunger (which yielded sweet blancmange as one descendant and white puddings as the other).
Ingredients:
400g Pork Shoulder (with plenty of fat)
275g Medium Oatmeal
250ml Water (or cream)
30g Onion
23g Potato Flour
1 tbsp sea Salt
1 tbsp Seasoning Mix (see below)
For the Seasoning Mix:
1 tsp White pepper
1 tsp Ground coriander
1 tsp Ground ginger
1 tsp Powdered sage
½ tsp ground Mace
½ tsp Nutmeg
½ tsp ground Allspice
pig sausage casings, soaked over night.
Method:
Mix together the ingredients for the seasoning mix in a bowl. You only need 1 tbsp for this recipe, the remainder can be stored in an air-tight jar for later.
Soak the oatmeal in plenty of water for at least an hour (but you can soak over night if desired). Drain the soaked oatmeal in a fine-meshed sieve.
Pass the meat and onion through the fine plate of a mincer (about 5mm). Turn into a large mixing bowl then add all the other ingredients (including the water or milk) and mix thoroughly to combine (the mixture will be a little on the stiff side).
Squeeze any excess water from the pig sausage casings then tie a knot in the end. Using a wide-mouthed funnel stuff the white pudding mixture into the casings. Tie off at intervals, but leave a 5cm head space to allow for expansion during cooking. Tie off the ends.
Bring a water bath to 75°C–80°C add the filled casings to this, poaching for 1 minute per milimetre of the final diameter of the sausage. When cooked, you are aiming for the sausage's internal temperature to be 72°C.
Hold at this temperature for 2 minutes then cool in ice-cold water. Store in your refrigerator.
To serve, slice at a bias into 5–10mm thick slices and fry until nicely browned on both sides.
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