White pudding
What is white pudding?
White pudding is a mixed cooked white charcuterie, made with lean white meat from poultry, game, veal or pork. Fat is added: cream, butter or pork fat, and a binder: milk, egg or panade.
How old is the white pudding?
The first known recipe for white pudding appeared after that for black pudding. Originally, white pudding was eaten as a starter for festive meals in the Middle Ages in the form of a hot milk porridge. It was not until the 17th century that a cook stuffed it in pork gut for a presentation more suited to the tables of wealthy people. The tradition of white pudding as a starter for Christmas meals has continued.
Production of white pudding
White pudding is made from white meat, lean pork, poultry or veal. Pork fat or another fat is added, sometimes cream, eggs and/or milk. After embossing, cooking is done in unsalted water. The white sausage is then soaked in cold water so that it stays white. White pudding is appreciated for the finesse of its herbs, spices or truffles depending on the recipe.
White pudding regulations
The French charcuterie code specifies that the composition of white pudding must only contain white meats and their fat, eggs, milk, cream, salt, sugars, spices, herbs and flours or substances containing starch. You can call a blood sausage only a recipe whose added main ingredient does not exceed 40% of the total weight of the product. The starch must not exceed him 5% of the total weight. Otherwise, its displayed name must specify starchy or starchy.
How to prepare white pudding?
White pudding is prepared pan-fried or grilled over low heat, baked or wrapped in foil. As an accompaniment, we generally opt for mashed potatoes, apple sauce, mashed celery, or snacked apples.
To prevent the white pudding from bursting, it is recommended to poach it in boiling water for a few minutes. Then remove the casing, cut it into thin slices and return it to the pan.
In a more original way, you can accompany the white pudding with carrots and peppers with cumin or place it on an apple turnover accompanied by a green salad.
Some white pudding recipes on our partner site
Recipe for white chicken pudding with apples
Recipe for white pudding tatin with apples
Made with 64% poultry meat and enhanced with morels (3%), this top-of-the-range white pudding combines finesse and character. Its soft texture is enriched with home-made bread, eggs, onions and a subtle blend of spices, for a tasty, well-balanced recipe.
Made from natural gut, it's ideal for celebrations and special occasions, or for offering a noble and comforting dish on the à la carte menu.
Culinary use: Serve hot, pan-fried or browned in the oven, with mashed potatoes, mashed celery or poultry jus with morel mushrooms. It can also be served sliced as a hot aperitif or as a refined garnish for buffets.
Directions for use:
► Reheat gently in a frying pan, over a medium heat, with a drizzle of fat ► Can also be reheated in the oven at 150°C for 15 minutes Rigorous Le Delas selection: Made with quality ingredients and a touch of morel mushroom, this poultry white pudding bears witness to the care taken over every detail, for a product that is as festive as it is tasty.
This truffled white pudding (1%) combines the tenderness of a soft filling with the aromatic subtlety of black truffle (Tuber melanosporum or brumale depending on the season), present at 1%. Prepared according to a traditional recipe and stuffed in natural casing, it is packaged under protective atmosphere to ensure freshness and integrity.
Each piece is calibrated for even cooking, and the pack of 20 sausages (±1.6 kg) meets the needs of chefs and caterers. This product has been carefully selected by Le Delas.
Culinary uses
Gently pan-fried, oven-roasted, or slow-cooked, this truffled white pudding pairs perfectly with celeriac purée, sautéed mushrooms, or morel sauce or reduced jus. It can also be sliced for canapé-style appetizers or served whole as part of a gourmet dish.
Storage and handling recommendations
► Store between 0°C and +4°C
► Best before date: see packaging
► Reheat gently in a pan or 15 minutes in the oven at 150°C
► Once opened: keep refrigerated and consume promptly
Qualitative reference, the white pudding "Grande Hermine" is prepared with 100% fresh French pork according to a traditional recipe: with fresh cream, cooked with porto, parsley and spices.
This white pudding with morels is made with choice ingredients. The secret of its flavour lies in the use of fresh milk from local partner farms for over 15 years. This milk is quickly processed to preserve its flavour and creaminess, then combined with pasteurised eggs and fresh cream to create the base for this traditional recipe.
Made with 64% poultry meat and carefully selected ingredients, this plain white pudding has a melt-in-the-mouth texture and a delicately spicy flavour. Made with milk, home-made bread, eggs and onions, it reflects traditional pork butchery at its simplest.
Packaged in natural gut and ready to use, it's an easy addition to any end-of-year menu or bourgeois cuisine.
Culinary use: Pan-fried, roasted or reheated in the oven, this plain white pudding is the perfect accompaniment to homemade mashed potatoes, pan-fried vegetables or a creamy sauce. It can also be sliced for appetisers or buffet presentations.
Tips for use:
► Reheat in a frying pan with a little fat, medium heat ► Can be reheated in the oven at 150°C for 15 minutes Rigorous Le Delas selection: this plain white poultry pudding embodies the authenticity of traditional know-how, without compromising on the quality of the raw materials.
