Irish Black And White Pudding - Grandads Cookbook

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My wife’s parents were both Irish, her mother from Dublin and her father from Newry. They 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.

irish pudding on toast
Irish pudding on toast

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.

clonakilty black and white pudding
Clonakilty black and white puddings

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

irish weekend fried breakfast
Irish weekend fry-up

You may also like one of my other favourite recipes …

1 bacon mash and cabbage Irish Bacon Mash and Cabbage Boiled bacon and creamy mash served with cabbage and parsley sauce Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
  • Wikipedia
  • FX Buckley Butchers white pudding

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