How To Make Traditional White Pudding.TheScottReaProject. 

As an ex butcher I find that Scott is fantastic at explaining and showing how to make some 'unusual' products. I think that anyone who slates him off has no imagination. Scott explains everything about how and why all the animals parts are utilised. Personally I have made black pudding, haggis and tons and tons of sausages that were excellent and so much better than most shop bought stuff. All I can say is well done Scott and I hope the slaters can look at these videos in a different light, that is, a positive light, because they DO work.... This white pudding is my next project...!!!

I'm Irish and I love black and white pudding. Every butchers has his own resipe and you find the one you like. Clonakilty pudding is exceptional.

Scott I must say this recipe is perfect and I am truly thankful as an Irish person living abroad. It’s been 11 years since I’ve had some white pudding. Until this morning. I used a 50mm fibre less casing and boiled at 180f for an hour. Perfect 👏

A message for Americans. A UK pint is 20 fl oz while the US pint is 16 fl oz. Also the US v Imperial (UK) fl oz is slightly different (but only by a miniscule amount). This looks fantastic and I really miss white pud here in the States. Thank you.

This looked absolutely amazing. Just imagining it paired with eggs, toast and bacon. ....man! Thank you Scott for doing this and all that you do. To take on the role of a teacher like you have, is a noble one indeed.

I'm in Alaska, and I just made my first batch of this. DELICIOUS!!!!! THANK YOU SO SO MUCH for sharing this!!! My family LOVES it!!! ESPECIALLY my husband!!!

I have now made two batches to date, with great success. I followed the recipe to the letter for the first batch and had great comments from several people who had either made them as a butcher or eaten them regularly from their early years onwards. I added a little extra pepper and some Parsley to the second batch and that turned out even better - thanks Scott. These "Puddings" freeze really well and, as a meal, can't be beaten - I often bake mine whole till golden brown in a medium oven and serve with boiled or mashed potatoes, Carrots and a green vegetable with Parsley Sauce ........ simple food at it's glorious best!

As soon as I saw the barley, leeks, and bowl of pork fat, I knew this was going to be awesome. Thanks for another killer vid, Scott.

I've never been so intrigued to make or even eat something that looks so much like wet cement. Great video.

Made these yesterday and all my lot had an excellent breakfast with them this morning. Chicken breast stuffed with white pudding and wrapped in streaky bacon for dinner tonight with colcannon. Thanks a lot for putting this video up, really appreciate the effort involved. Next up, black pudding...

Don't know why anyone would give you a thumbs down on this. I find it absolutely delish. Thanks again Scott. Keep teaching us old school recipes, I just love them. :)

Another great video Scott. The first time I had white pudding was when I was working in Germany, we drank in an Irish bar and the owner did our breakfast. The white pudding was excellent, I ate it but I never even thought about asking what was in it. Now I know, thanks. I might just put my late Nanna's old hand mincer to use.

Dude, that was amazing! As a country boy/prepper/survivalist in the Ozarks of Missouri, I can appreciate this recipe- and it connects me to my Irish roots as well!

Thanks Scott, I remember white pudding as a child. My Dad and I were the only two in the family that loved it. I tried store bought white puddings, but today they are not like what you got in the 60s, and 70s. Grocery stores had old time butchers back then.

I just discovered your channel tonight and have spent the last 3 hours binge-watching your videos. Fantastic stuff!

After watching this video I couldn't wait to make my own White Pudding because commercial puddings are tasteless these days. I used Pinhead Oats instead of Barley and I didn't have access to Ox Runners so I baked my puddings in a roasting tray lined with baking paper and cooked until the internal temperature reached 75 C. When completely cooled, I cut the resulting slab into 1.5" squares. Lovely result, well pleased and all thanks to the knowledge and practical demonstration Scott provided in this video. I just love it!

Have this all the time battered for dinner from the chip shop I never even thought of it as a breakfast item. Game changer!!

Down in darkest Devon, we always got white pudding growing up, then in south east I struggled to find people who knew it existed! Now in Germany....well this video will be very helpful, so cheers!

i am a butcher myself buit good golly i wish i would have been gone over to england to learn your guys sausages and so on would love to keep it alive over here in germany

Scott, you're amazing. Your cooking channel is the best, bar none, for meats. I love to cook and I'm great at it, but you are inspiring me to push myself. I'm from The States, so we don't see stuff like this even though a good bit of us have English/Scottish/Irish heritage. It's absolutely brilliant. Well done sir.

You, sir, are a global culinary treasure. Chefs, of course, get most of the glory, and baker's also get a lot of respect. But for those of us who eat meats, which I believe is still MOST of us, the butchers, meat-cutters, and charcuterie experts like you are just as important and deserving of respect and appreciation. You have all of mine, sir, and thank you for all the treasured secrets you are passing on to us. It would be a great honor and pleasure to sit at your table for any meal of your making! White pudding is now on my long endless list of projects.

I love black and white pudding - but had no idea that was how you made it ie: ingredients and process . Final product looked amazing

Awesome!

Everytime I watch your videos I am awe-struck, Your knowledge and willingness to share it ! Thanks for letting us in your kitchen.

Fantastic delicious outstanding! Thank You Mr. Butcher ( Scott Rae) !

This is by far my most favorite recipe yet, I made this three days ago and it is absolutely fantastic! Thanks for sharing

Thanks for this. English,Irish, Scot and Welsh built Canada and along came the German and Italians with others. You make us proud offer heritage and we look forward to others from all over contributing even more great dishes.

love your dishes, love the butchering, gave me retrospect.

Excellent Video Scott. These sort of dishes are not trendy enough. Will not be done by TV Celebrity Chefs, lucky we have you to show the way.

Scott makes me proud to be at the top of the food chain!

cant believe you made that lovely fresh white pudding and then had it with brown sauce xD

Stunning, real food, the usual high standard we've come to expect, thank you Scott

Well lad I'm from St John's Newfoundland, Canada, they say its the most Irish place outside of Ireland its self and let me tell ya, we can buy blood puddings and white puddings in most supermarkets here, I makes me own black pudding (me mother taught me) and now thanks to you I'm going to give white puddings a go, thanks for the video, I would love to know the exact amounts you used though, Thank you

Slice open and thoroughly clean your leaks, mate. They are notorious for sand, which would be horrible, biting into such a great dish. In a bowl of water, the sand drops out of separated layers. Cut longitudinally down the stalk.

Oh I'm going to have to try these immediately!!

Thank you so very much for showing how to make white pudding sausage. I came across this video by accident while looking at blood pudding recipes. I had never heard of white pudding until this video. It looks very easy and economical to make. I'm willing to bet it might be even better if you lightly smoked it. I'm going to try it both ways. Again, thank you!!!

that white pudding looked fantastic, soft mushy a fried egg, slice of toast, hot cup of tea and call it Sunday morning. well done man

I made 14 x 60mm x 600mm with these quantities. Fantastic product but I will reduce it to a quarter of ingredients. Thanks again Scott. Irish man here in Australia 👍

Scott I have worked in butchery myself and found this very educational and interesting! Brilliant work mate!

Thank you Scott. I now have plans for the next hog killing the fall. There was complaints about too much fat to render. Now we can turn it in to something amazing. Cant wait for the next video.

God I LOVE white pudding! Think I'm going to have to go to my butchers tomorrow!

Oh my god they look amazing. I love white pudding and loved watching the making of fantastic traditional white pudding. Thank you.

Thank you for uploading and all your hard earned research that has gone into this video!

I am enjoying these videos from the UK. I am in the U S.

i love this stuff

Thank you so much for a great demonstration. My old aunt stopped eating black pudding but wanted white ones. Now, with your help I will make some for her. You did a great job making this video and I am very grateful.

I just want to say thank you for teaching me so much. I have not tried the pudding yet but my sausages are great thanks to you. I moved abroad 8 years ago and finally i can produce my own meats

Tremendous videos and help. I'm Scottish and I've lived in Thailand for 13 years and have had to depend on "Red Cross" parcels from family and friends when they visit for the more 'unusual' foods until i discovered these vids. Have now successfully followed Scott's videos and am now a dab hand at making slow cooked lamb in a mir poix sauce, pork sausages and over this weekend hopefully white puddings and blood sausage. Haggis next week.Wish me luck.

Fricken yummy I've ate polish blood sausage and love it never tried this but it looks amazing

Thank you for making this excellent video. My Scottish husband has been pining for white pudding since we moved to New Zealand! The Stornoway white and black puddings are his favourite, but it's fantastic to see someone else sharing the tradition with the world!!

Tremendous cooking and butchery another great recipe. Top video and great MPW reference

I used to have an old girl used to make me 30IB at a time and it was beautiful ,then , bless her, she died and there was no more i tried places all over the southwest to make it for me but they always put to much pearl barley in it but now i've seen this i'm inspired to try myself. thankyou very much

Thank you! I love white pudding but can't get it anywhere apart from driving 5 hours to Scotland. It really is one of the nicest things in the world!

As a Scot living in Perth W/Australia the delights of home aren’t easy to come by & when you do get them they are generally very poor. I’ve made Haggis from your recipes & pork sausages, now I’m definitely going to make your white & black pudding. Thanks Scott

Another great video Scott i learn so much from You're video's. Send some up to Scotland.

Scott, Thank you again. I have been subscribing for a few years, I catch up when your, films appear. I always find you,helping and explaining, thank you: Your passion for good honest food,shines through. I am hoping to explain too people how I do what I do. I have been watching Tyson Fury. I can say , as a witness for you that you are without going mad;a you-tube butchers angel. I feel like , I have started a new job and I will be making what you are next time, as a job. I am so slow to inter act on social media. but I never realised that you-tube is the best. I will be fascinated to see how long it takes too see if this praise reaches your finger too acknowledge it’s message. Thank you Scott, All the best, Henry

How unique! as an American I have never seen this but not that I have I really want to try it! Thank you for all your informative videos.

Fantastic! Thanks for sharing!

Fantastic! Thank you.

Thank you for making this video. I’m having some white pudding from the Windsor farm shop and it is delicious! 😋 Came here to see what it’s made of.

A few months back, I quested for white pudding instructions. As you have mention, there's nothing out there. I found plenty of instructions for how to cook the prepared item, but nothing on how to make it. Thank you, thank you, thank you!

Always wondered about white pudding. Fantastic video.

I've heard of black puddin' but not white puddin'. Once again you have introduced me to something new. It looks wonderful. Cheers Scott.

That is amassing. I've never seen this sausage before and it looks delicious. Thank you Scott for another wonderful video.

I rarely leave comments but I have been following you for what now seems like an age; it's almost an addictive 'stalking', Scott. Not only are you entertaining but greatly educational in the way that you describe your processes and procedures in precise detail. Please keep up the good work.

Brilliant stuff thank you😋😁🇮🇪😋

Boy I sure would like to try that. That was great Scott.

Last fall my dad and me made white pudding (here in Flanders they’re called “witte pensen”). After cooking and cooling them down, I put them on a hook outside to dry....and of course, I forgot them and the neighour’s cats had their way with it. They pulled them down, ate some and my parent’s German shepherd gorged down the rest. Gave it five stars.

A true labour of love, thank you.

The French also have this, it's known as boudin blanc. Another great film, very informative. Many thanks, Mark

Fantastic video Scott, It's great to see you making all these products from scratch. I am starting to make my own sausages thanks to you and now white pudding too.

Thanks for sharing these uncommon recipes with us, I love barley so I think this would be fabulous. I never ever knew what cornflower was before seeing this video.

would love to find a big white tray like you have have looked since seeing this and no joy my dad was butcher near 65 yrs you remind me of him working

Mouthwatering!

I feel good you suggest thyme first cause that is what I was thinking! Thank you Scott for everything. As our cuisine gets fancier, these kind of wholesome simple and delicious recipes are too often overlooked. Worry not I say, there is elegance in simplicity and this kind of cuisine will make a comeback when the new generation rediscovers it's roots. Man I want to put these in my smoker.

Ive made haggis,brawn and black pud,I want to do this next and scrapple.In the city of Cardiff a butcher does Tiger Bay pudding.A white pud with turmeric garlic and chilli..its great!

Delicious Don't knock it till you try it. My favorite is black pudding.

Love your videos and this is a great one.But dont worry buddy the tradition of making white pudding isn't dying out.Every butcher in Ireland makes their own and every full Irish breakfast would not be complete without black and white pudding.

I’m American and would love to try this.

I love white pudding try it on your fried brekkie awesome one of lifes pleasures.

I tried these in Blairgowrie in the late 50's, bought them in the local chippie, fantastic

Wow, your video is indeed the first time I've ever even heard of white pudding. Cheers for this Scott!

Fantastic video! I so miss white pudding here in Australia. Thanks Scott I'm inspired.

I have never had it. Now that I know what it is I will! I already love pot barley and the thought or adding pork fat to it makes my mouth water. Thanks for your vids. Always great.

It looks like it would be delicious!

"a quick spin around the ingredients..." a tribute to Keith Floyd? i heartily approve!

Would love to try this. Here in transylvania we make "CALTABOS". its basically the pig head boiled along with some organs and then ground and stuffed in casings along with a bit of rice to hold it together. Thyme pepper and allspice is added. Then its boiled and ate like that or even fried like here. No waste. Cheers.

Dear Scott, I enjoy your videos a lot, this is truly an art. Big fan of all of them, even the lengthy videos. I enjoy all the recipes, even the pork ones, which I cannot eat, but to see the passion and love you put into your work is fabulous, I really appreciate a great chef cooking great meals using traditional methods. Please keep them coming, I hope one day I can create what you made. Cheers Scott!

Scott just awesome. Enough said wow.

I do like black pudding (boudain, blood sausage or whatever you want to call it) but I do much prefer white pudding. Again, another hting I cannot find in London. The only place I get it is in Scotland occasioanally with a breakfast in a B&B. My friend used to bring me back some great white pudding from Bolton market when she went home for the weekend, I used to cherish it! To be honest, I never actually knew what was in it but I do now, so thanks again. Another beauty of a vid.

This is fantastic. I've been looking for a recipe for years. This looks really tasty although I'm going to add a bit of chopped parsley to mine. Thanks for making this video, I really appreciate it!

Excellent videos .Brings me back to my European roots when my family used to do that . Bravo! Saw the blood pudding one too but we use marjoram instead of sage. Again great videos.

Here in Cape Breton this is such a traditional dish. Great to see a video on how it's made. Never made it but sure do love eating them. But now that I've see your video I will give it a try. Love the video . Thanks

Sweden needs this! This is brilliant.

I have used a similar mix to stuff a marrow. I have no idea how it will turn out. Thats what inspired me to search for a white pudding mix. I did mine by guess work then after watching this I realised it was pretty similar except I had not used any meat. Many thanks for your inspiration

I know one ald guy in centrl Europ that makes white puddind, using white rice instead of barley. It is such a GRET dish! Keep this videos coming man, 'cos you are helping out lots of fellas out there who think that cooking is about some ramsey or the other one... good job.

Thanks Scott,had my first taste of white pudding today as we are going to start making it in the butchers I work in so going to try this.

amazing lad...searched everywhere for such a video, thanks a lot !!!

I grew up in Newfoundland,as a kid my mom would send me to one of the local butchers in our area. They all made their own recipe. But I liked the ones from Casey's. So if I was doing the shipping that's where I went. Since leaving NL , 45 years ago I have not had a white pudding. Until I saw your video. I just happened to be making pork sausage and was watching your video, when I discovered this gem. I'll certainly be making some of these as I have plenty of ingredients. One little mention we have an herb in Newfoundland called NL savoury. I have never found it anywhere else. There is only one farm there that cultivates it, that I know of. I often ask someone returning to the island to bring me back some. I use in all kinds of stuffing from beef heart to birds to baked fish. And also as a seasoning in other dishes. Keep up the vids I enjoy them emensely. Also I rediscovered many old favorites. With British, Scots and Irish influence.

It amazes me sometimes just how backwards Brits and Americans are from each other. Us southern Americans refer to your "back fat" as "fat back" which like your white pudding, is going out of style. Looks like a great dish which I look forward to trying. Great job as usual.