When we started the business on a farm named Pacdon Park in Bunnaloo, first few years, our workforce was made up of backpackers, many of them Irish who phoned home to get the recipe for an authentic Irish white pudding. All our White Pudding is made by our 4th generation Irish butcher Terry and other than a traditional fry-up, its used in many different recipe’s from a gourmet stock cube for soups and stews to the perfect stuffing for a roast chicken.
How To Cook
Pan Frying – Slice the Pudding as thick as you like (15mm recommended) then remove the casing. Heat a small amount of oil or lard in a shallow frying pan, When the oil is hot add the white pudding slices, Allow the white pudding to cook on each side for 2-3 minutes. Remove casing before eating. Enjoy
Why Not Try....
Apple and White Pudding Stuffing
- Melt butter in a medium pot, add the onions, garlic and finely chopped apple. Sweat for 2-3 minutes until soft but not coloured.
- Chop and crumble white pudding into small pieces then add. Cook for 2 minutes.
- Remove from heat, allow to cool.
- Add the salt, pepper, chopped sage and breadcrumbs and mix well.
- Place stuffing mix in tinfoil or oven proof dish and cover. Oven cook at 165 °F for 30-35 minutes.
- Serve right away and enjoy
- 200g Pacdon Park White Pudding
- 100g fresh breadcrumbs
- 1 apple, cooking apple finely chopped
- 70g butter
- 2 garlic cloves, chopped
- 1 onion, chopped
- 4 tsp dried sage or a good handful of fresh
- Pinch of salt & generous black pepper