How To Make white pudding.

How to make traditional white pudding.
White pudding is often thought of as a very old dish, that, like black pudding, was a traditional way of making use of offal.
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.
It is a traditional staple of any English or Irish cooked breakfast.

[@geo-s-8530]

Mouthwatering perfection

[@robc306]

Looks absolutely spot on! Love it.

[@donhughes8465]

I'm salivating! Awesome!

[@MrBoromir123]

Awesome video I can’t wait to try this

[@DavidWardle]

I love white pudding, thanks for showing this. I will have to give it a go

[@Your.Uncle.AngMoh]

Smashing. As always!

[@dwaynewladyka577]

I have never had that before. It does look really good. I love your enthusiasm with what you make. Cheers!

[@petefairs1439]

Just found this channel, now can’t stop watching, love it. Top man

[@dn1806]

I have learned a lot of my butchery and cooking skills from you thank you!

[@crazygoatlady4287]

He really is very skilled. Watching his videos has really made me be more critical of what we are doing when we process our animals so we have way less waste. Just from that I changed how we did our butchering of this years pig. We do it all ourselves, so I have no excuse not to use as much of it as I can.

[@jeil5676]

AMG I love white puddins. They used to sell em at the chip shops where my grand parents lived.

[@patrickgalla7588]

I love the recipe. You got my vote.. literally.

[@crazygoatlady4287]

LOL really appreciated the recipe and the very funny Silence of the Lamb reference. Funny and informative at the same time, thanks.

[@tkcenterline1]

Awesome. Love your videos. I made this white pudding sausage. Turned out great.

[@jamesmartin8383]

Fantastic watch , masterclass again scott👍

[@jamesswick7534]

I've never had this before but it sure looks good!

[@logarithmic7]

I'm lovin' the sausage series! I am just a novice so gonna try to make some this weekend.

[@mattruz9238]

Thanks Scott. Just wanted to say that you have inspired me to make traditional British sausages, Pork Pies and Bacon for my Mrs.... We can't get these things in the states. She is a northern lass that had been missing such items but now is pretty happy since I found your channel. Keep rocking it! Cheers!

[@michelleannpeterkin5484]

Excellent work looks yummy

[@101jumpit]

Black pudding everytime for me ! :)

[@subevideos2532]

just like ever, master

[@TheCraftCookhouse]

Really good and informative, love your explanatory style, I've been struggling to find an approachable white pudding recipe and this appears far better than the 2 beers and a cooler one. Well done!

[@georgethomas9436]

I really like how it comes together. Never had it as I live in Oklahoma USA. But sure want to try it.

[@tiarnanvanderbrun8260]

I regularly use your videos to get me through an intimidating butcher as a complete novice. You're my go-to and I recommend you to whoever will listen. Great channel, top bloke, keep it coming

[@jamesparlane9289]

Scott, are you unwell, you forgot the yellow condiment that has the royal appointment.

[@Kris_at_WhiteOaksFarm]

I make my own Bacon and Bresaola, now I've got to try making White Pudding. You make it sound so delicious and almost naughty!

[@rickayers3150]

Got me on this one Scott, never tried it. I guess this will go on my list.

[@lostinaustralia-dave7802]

Great to show people how to make puddings from scratch. I am Scottish and have lived in Australia for a long time and it is getting harder and harder to buy these traditional puddings, plus if I make it myself, there are no preservatives, etc. If you didn't show these great Vlogs all this knowledge would be lost over time and with the rise of the younger generation preferring fast-food chains rather than making things themselves. I have always trained my son to cook and I will teach him this recipe (once I have done it right, myself LOL) Good work Scott, I learn sh*t loads of traditional practices and recipes that I grew up with. I will keep it going.

[@falkirkfcfan1]

Scottish white pudding and haggis is number hush brown's is amazing scotland 😀 best ones

[@avalonjustin]

Scott keeping the Irish puddings alive forever!

[@mikedeman5351]

That looks really tasty. Some of that and a poached egg would make a breakfast fit for a king . . . . :)

[@carolavant3778]

I can't wait to try this! I grew up eating scrapple at breakfast and still make it at home. This is sort of like "scrapple in a casing" - Delightful!

[@David35445]

Have not had these since my last trip to Ireland. Absolutely fell in love with them...and black puddings too. Nothing better than an Irish breakfast.

[@boscopit]

Looks damn good

[@chrishewitt4220]

Oohhhh... lovely jubbly! Now we're talking (cooking), more of this please Scott! Revisit your old how to's and update them, with your new filming experience.

[@111Aardvark]

Haven't had White Pudding in at least 30 years. Impossible to buy here in Australia any more. Thanks for the memories …

[@Zpicismrad]

I always hit that like button even before the intro ends

[@Your.Uncle.AngMoh]

Ditto.

[@owainwilliams3896]

Great Videos! does anyone know what gauge/calibre the Ox runners are for these and the BlackPuds?

[@macartancaughey9993]

Ah Scott got you this time i went to my fridge and took out Kelly's of Newport Artisan Butchers Black & White pudding man it's good you should try it just to see what you think. They do pork and leak sausages as well sweet chili Sausages yummy yummy yummy i got love in my tummy

[@andrewsp1985]

I only watched your other white pudding video yesterday, never had white pudding but after watching im definitely interested in trying it looks blinding

[@saraskold9631]

where do you find all of your wonderful plates ????? I love them!!

[@Andyiow]

Scott, sorry for being stupid, is the pearl barley weight of 600gms the dried weight or after it’s been cooked

[@TheScottReaproject]

Cooked Andy.

[@nunyabizznizz7326]

I had the same stupid question....lol..thnx for asking first

[@zw5509]

@@TheScottReaproject I'm Scottish and what I really miss is what we call Fruity Pudding. Breakfast pudding ou buy and slice to fry for breakfast. Have you made that ever and can you do a video on it. Very different kind of pudding and very tasty. I suspect it's a derivation from Clootie Dumplings.

[@andrewberry9356]

@@zw5509Otherwise known as MFP if you were Brit Mil - superb!!!😀

[@iansimpson9927]

You're the man. "Whatever floats your boat"

[@wybeellc]

O' lord grant me the control to not devour my phone at this moment! Amazing videos my friend ! Keep up the good work ! :)

[@alpcns]

I just love these sausage recipes, especially the "old-school" ones. I know you're more into quality products, but can you also show how to make savaloy sausages? I had those in London many moons ago, and loved them as well.

[@wendycook9334]

Oh we love Savaloy in our house. Old time favourite

[@wendycook9334]

Ive never eaten white pudding before, fairly hard to find around here. We adore black pudding though..

[@avalonjustin]

Find some of that white pudding, it's worth the trouble!

[@World36599]

Get it sent from Ireland

[@metubewot]

Thanks Scott, my family got me an electric mincer/sausage maker for Christmas purely because they know I love your videos. A few mistakes later, and we're getting there.

[@davidcarroll2035]

You make me laugh, I went down the coal mines and worked n brought up our family from it but if I hadn’t have took that route I could have been a butcher. I love trying to keep old recipes going if I can. We do our own bacon and sausage, pork pies, haslet etc but white pudding I only tried once on my own and I can’t remember what it was like. Our pork butcher tended to do poloni in the red skins, I’m not sure why? The scratchings from them were delicious and to me they were the best. They were made from the lea fat off the back of a fat belly, only done once a week on a Friday afternoon and sold out quickly, the name of that butchers was birds butcher of k-in-a my wife worked there till they dissolved into the history books xx

[@cattyhunter3198]

Spar day for the white pudding family 👌

[@jimsukut7578]

Grt videio scottie fr jim cdn

[@ihanba]

I recently got my hands on pork shoulder with a decent amount of back fat and decided to try to make white pudding using this recipe. However, I don't own a mincer or a filler, and casings are difficult to find here in Finland, so I decided to use a food processor and fry the mix as little burger patties instead. I think it worked pretty well and the patties were so tasty! Mind you, I've never had white pudding, and I doubt my creation was as good as the real stuff. :) I added a little extra flour to help absorb some of the fat, but it was still quite greasy and I certainly didn't need to add any fat on the pan for frying. Going to make some Goan pork vindaloo from The Notorious P.I.G. this weekend. :)

[@TheWirksworthGunroom]

Marvellous stuff, we will try to make some but surely for a trad' breakfast, hash browns and baked beans are out, bubble & squeak and devilled kidneys are in! Keep up the good work!

[@AshSimmonds]

♫ it's a nice day for a... white pudding ♫

[@dvrn86]

Any chance you could attempt the Ulster vegetable roll? White puddin looks great!

[@stevesolo.]

Don't forget the fried bread Scott👍💎😎

[@Baron-Bagaten]

You have changed my mind about White Pudding, I always thought it was full of intestines and odd bits from some animal's, will be trying some now. Thumbs Up.

[@chayacohen2805]

Hi, greetings from Aliso Viejo, California. Haven’t had white pudding in ages. Thank you for this video. How much allspice in case I wanted to add some?

[@nathanchilton803]

I’ve never tasted or made white pudding (plan on trying it) but what do you think about a little light smoke on it like applewood?

[@davidbowser5534]

Scott, how about a Scottish Lorne square sausage recipe? Thanks mate.

[@51rwyatt]

great way to repurpose extra Old Spice in the medicine cabinet. Guest will never know.

[@michaelmustermann6527]

"It's spa day for the white pudding family!" LMAO

[@jackbeckett2838]

Hi Scott, going to have a go at making black pudding next week and wondered if rice is a suitable gluten free alternative to the pearl barley, or if you'd recommend just substituting for more gluten free oats?

[@edwardkennedy2031]

I love this recupe and that you've shared it. I was wondering if the back fat can be replaced by pork lard?

[@paulcurtis7813]

Is there a preference with pearl barley over the recipes with oats either rolled or steel cut? I’m just seeking out various recipes. These look amazing. Thanks for sharing.

[@cosmo97601]

Is this equivalent to knockwurst? This is what we have in the USA I can hardly ever find it and when I do I buy alot.

[@DancingDansHomebrew]

Great vid. And sorry for a stupid question but I struggle to get fat from my butchers and they charge over the odds for it. Can it be swapped out for beef dripping/lard?

[@MOOSEDOWNUNDER]

I have not made white pud for a while now Scott. Time to get the pud puds sorted this weekend I reckon.

[@StonyRC]

Scott, I'll be honest - the idea of "white pudding" made me nauseous, but by 6 minutes into the video you converted me. Just from the ingredients alone. GOT to try it.

[@BigT27295]

That maybe great in the smoker ?

[@stephenaskew1477]

Thanks Scott, can I ask, can you also make this in a loaf tin as you did with the black pudding.

[@LearningAsWeGrow2017]

Why do you use barley instead of oatmeal? I've been researching white pudding recipes, and thought oatmeal was the traditional way. I'm American, so I don't really know, but was curious. Your tutorial is very easy to follow! Thanks for posting!

[@bj1676]

Where do you live, cause I coming round for breakfast, lunch and dinner every day :)

[@d34dly0101]

Great recipe 👍 👍 do you have a recipe for poloni sausage please . How come you can't buy udder anymore ?

[@jihlnabaat6329]

It packs the sausage in the skin or else it can't make the video again! you are my favorite chef Scott huge fan.

[@grahamheath9957]

that looks great, is that really the normal recipe for white pudding, I love it and hadn't realized what was in it.

[@koenlauwers2148]

That is the English recipe , I'm from Belgium and here we do not use grains in our sausages /puddings . But i'm deffinitly are gonna try this recipe ! :)

[@janelees6363]

Hi scott gary in New Zealand here Ex Shropshire close to you Can you use rusk instead of flour and cornflour if so would you know the proportion of dry rusk to use Big fan great help

[@stuartbate1354]

Scott, have made this 3 times now flavour just as I rember as a kid spot on ,but consistency when frying not the same as video breaks up on me any tips?

[@gregorythomas333]

Keep those skins for another day... Who do you store them and how long will they last in storage?

[@tomwillett2005]

Hi Scott, do you have any alternatives to perl barley or is that the only way?

[@JulieWallis1963]

Tom Willett try buckwheat.

[@seamonster936]

Larousse Gastronomique states that a proportion of lean pork meat is added with the fat as well in white pudding. But I’m going to make your recipe this weekend. It looks better.

[@Gdwmartin]

Scott how much uncooked barley do you add to your recipe? You said it was 600g of cooked barley

[@TheScottReaproject]

About 300 grams Grant.

[@Supergasolina]

Hammer hast du das Rezept in Deutsch?

[@The_Scarlet_Pimpernel]

God I'm so hungry

[@Th3_Gael]

Do you guys not have fruit pudding with your fry ups? Can't live without it me

[@Roman-lu1xn]

I know it's wrong, but I could swear I heard Billy Idol singing 🎵🎵"C'mon it's a nice day for a white pudding!" 🎵🎵

[@koenlauwers2148]

Today, I'm gonna make sausages . This recipe ( altough a little altered ,gonna use buckweat) gonna try chorizo and the classical porksausage. Wish me luck :)

[@COIcultist]

Your options for cooking were just frying. When I cook black pudding fried rings with a breakfast is most common but once in a while I'll steam a full link and get a wonderful "flowery" lighter sausage. Does white pudding not respond well to steaming?

[@hazeycorpse8481]

Hey i was wondering is there is any ox roast to buy anywhere. I went to a butcher shop here in san diego and the guy laughed at me and said theirs no such thing as an ox roast. Guess he didnt think i ment ox meat. All they had was ox tail that wasnt that meaty at all

[@kenmore01]

Cheers from a fellow San Diegan! Here in my new home, Seattle, they have no idea what I mean when I ask for flap meat lol. It's frustrating.

[@sheilam4964]

Well, being a descendant of farmers, cattle are either male or female (bulls and cows, respectively). Castrated males are called steers that when put to the yoke are then called oxen so an "ox roast" would be a beef roast and ox tail is nothing more than beef tails. In the old days, it would be the cheaper cut of meat (beef) because the castrated males put to the yoke would be quite old and tough by the time they were retired and butchered - when they could no longer work the fields or pull a cart. To sell beef as ox meat would be fair market labeling so you would know you were getting an older animal (up to 10 yrs old or more) that would more than likely be a tougher meat that would need special cooking to render it tender enough to enjoy.

[@hazeycorpse8481]

@@sheilam4964 the tail meat was very tough and very fatty. Ty so much for ur info

[@lifuranph.d.1716]

@@sheilam4964 Thank you for the complete details of ''Ox 🐂 Roast''. Now, I know what my spouse meant when she called me an "Ox".

[@sheilam4964]

@@lifuranph.d.1716 Oh, my! chuckle, chuckle.

[@maxflorian89]

Woah another white pudding *0*

[@Flumstead]

Time to get some cool LED lights eh?

[@rustyshackelford3590]

When you mean full fat milk do you mean whole?

[@mycathasbeenstolen]

Yeah whole milk, any milk with higher fat %

[@MartinAhlman]

We don't have this in Sweden, that's a shame...

[@TheBinarySon]

Yank here - what's the difference between a pudding and a sausage?

[@nunyabizznizz7326]

we americans are not that into the "puddings", but i'd eat that in a heartbeat...….

[@seang8643]

I buy my nan white pudding from the butchers every week. It never touches a frying pan, she eats it cold. I need to try making this for her

[@fosterjessie]

Scott, when you say corn flour... I am lost, is that corn starch? you mentioned it as a thickener. I am not familiar with Cornflour. LMAO collateral damage!

[@ShaneWalta]

As far as I can tell, what we call cornflour in the UK, you would call cornstarch in the States

[@ryratsephable]

i may be looking in the wrong place (and im from the US) but i called every butcher shop and meat market in my area and nobody sells this stuff :(

[@MichaelDFarrellJr]

Looking forward to trying a white pudding, but you almost lost me at "and just gently cup the white pudding" ::holds phallic sausage shape to camera:: ...

[@lightbox617]

I missed something. What is pork fat milk?

[@COIcultist]

Full fat milk 4% fat. As against semi skimmed 2% and skimmed 1%.

[@angellover02171]

You really need to make beef hot links

[@tizer214]

Is this the same as hogs pudding?