I'm originally from the north east of Scotland, our white puddings don't contain any pork, they do contain beef dripping, also pinhead oatmeal and onions with water and salt & pepper. These are known in Scotland as mealy puddings, they are boiled and used as a side dish along with our cooked vegetables. We also slice the pudding and fry it with our bacon and eggs for breakfast. Irish white pudding is the same as the one in this video, Irish white pudding contains pork, suet, etc.
I'm from Nova Scotia (New Scotland) in Canada, and grew up in an area that's famous for its Celtic heritage (annual Celtic Colours festival, a single malt distillery, our local military unit wears kilts and plays bagpipes, had a local version of Irn Bru until Pepsi bought the bottling plant, etc.). They still teach Gaelic in schools here. As you can imagine a lot of traditional dishes are very common here, including white and black pudding. Each butcher has their own special recipes to make theirs stand out, using variations of suet, back fat, barley, oats, milk, onions, etc., but the most popular one here uses suet and oatmeal predominantly.
I eat white and black pudding every week. Is an Irish food store in New York City that I go to. At least once a week I have a full English breakfast. I mean what's better than pork sausage? Next you have to try a proper haggis.
Black Pudding (Also called Blood Pudding) is correctly called a Pudding not a Sausage because the last step in making it is to boil it. Sausages are made in a similar way but left Raw until required when they are then cooked. Black Pudding is made with Pigs Blood with Pigs Offal, You can also get Hogs Pudding which is made the same way but without the Blood. Or you can also get White Pudding (Same as Hogs Pudding but has Leeks in it so tends to be a Welsh ), I am surprised it is not included in a Full Welsh Breakfast as w.ell as the Cockles and Larva Bread/Cake. So as you called a Pork Sausage I suspect it is what we in the U.K call Hogs Pudding. Some countries have banned the sale of Fresh Pigs Blood but you can still get Dried Pigs Blood however this makes it to expensive to make Black Pudding commercially.
I'm originally from the north east of Scotland, our white puddings don't contain any pork, they do contain beef dripping, also pinhead oatmeal and onions with water and salt & pepper. These are known in Scotland as mealy puddings, they are boiled and used as a side dish along with our cooked vegetables. We also slice the pudding and fry it with our bacon and eggs for breakfast. Irish white pudding is the same as the one in this video, Irish white pudding contains pork, suet, etc.
I'm from Nova Scotia (New Scotland) in Canada, and grew up in an area that's famous for its Celtic heritage (annual Celtic Colours festival, a single malt distillery, our local military unit wears kilts and plays bagpipes, had a local version of Irn Bru until Pepsi bought the bottling plant, etc.). They still teach Gaelic in schools here. As you can imagine a lot of traditional dishes are very common here, including white and black pudding. Each butcher has their own special recipes to make theirs stand out, using variations of suet, back fat, barley, oats, milk, onions, etc., but the most popular one here uses suet and oatmeal predominantly.
I eat white and black pudding every week. Is an Irish food store in New York City that I go to. At least once a week I have a full English breakfast. I mean what's better than pork sausage? Next you have to try a proper haggis.
Beef sausages from Belfast
Black Pudding (Also called Blood Pudding) is correctly called a Pudding not a Sausage because the last step in making it is to boil it. Sausages are made in a similar way but left Raw until required when they are then cooked. Black Pudding is made with Pigs Blood with Pigs Offal, You can also get Hogs Pudding which is made the same way but without the Blood. Or you can also get White Pudding (Same as Hogs Pudding but has Leeks in it so tends to be a Welsh ), I am surprised it is not included in a Full Welsh Breakfast as w.ell as the Cockles and Larva Bread/Cake. So as you called a Pork Sausage I suspect it is what we in the U.K call Hogs Pudding. Some countries have banned the sale of Fresh Pigs Blood but you can still get Dried Pigs Blood however this makes it to expensive to make Black Pudding commercially.
should have watched the Scott rea project white pudding.
Black puddings nicer it's proper gorgeous could live off it
Rubbish. Dead easy to get lard in Australia. Look in Coles or Woolies. $5 for 250 grams.