My wife’s parents were Irish, mother from Dublin and father from Newry, lived in London, and following regular visits “home” would always return with some genuine Irish black and white pudding in their suitcase.
Their return was looked forward to with great excitement and no sooner had the suitcase been opened, the frying pan was on and white pudding on toast was being devoured with great pleasure.
Black pudding (blood sausage) may be more popular worldwide, but white pudding is very popular in Ireland and an important part of an Irish breakfast. The white is similar to the black, but it contains no blood, only pork, spices, and usually oatmeal.
Clonakilty black and white puddings from County Cork are our preference with quite a peppery taste. They have been making black pudding since the 1880s using an unchanged recipe to this day. Their white pudding is a relatively new addition only sold since 1986.
If you fancy a proper fry-up Irish style, Rachel Allen makes a fine breakfast in her book Rachel’s Irish Family Food, © 2013 Harper Collins Publishers
- FX Buckley Butchers white pudding