Type of oil to cook white/black pudding in?
What type of oil is best for pan frying either white pudding or black pudding?
I don't want to use bacon grease (I'm not cooking any bacon) and cannot fry it in its own fat (no fat renders out of most black/white pudding produced in the UK, where it is from, and has a standard consistency among most commercial recipes which makes dry frying impractical).
Best Answer
Both black and white pudding is quite high in fat, usually in big chunks, so you don't really need any oil at all, especially if you're using a nonstick pan. Just be sure to use a medium-high heat so that the fat can render out and help fry the rest of the pudding.
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Do you fry black pudding in oil?
Heat a small amount of oil in a shallow frying pan. When the oil is hot add the black pudding slices. Allow the black pudding to cook on each side for 3-4 minutes.What is the best way to cook white pudding?
Grill \u2013 Remove all packing. Slice white pudding 1.5 \u2013 2cm thick and place under the grill for 6 -8 minutes, turning halfway and until thoroughly cooked. Microwave \u2013 Remove all packaging. Slice the white pudding into 1.5 \u2013 2cm thick, microwave on full power for 1 \u2013 2 minutes until thoroughly cooked.How do you deep fry white pudding?
Fully defrost before use. Once defrosted, keep chilled and use within 48 hours. Remove the outer case, coat in batter and deep fry at 180 degrees C for 8-9 minutes.Celebrate Sausage S01E28 - White Pudding
More answers regarding type of oil to cook white/black pudding in?
Answer 2
I would normally use basic sunflower or vegetable oil, and fry gently to 'warm through', rather than 'crisp up'. I would imagine that walnut oil would add an interesting dimension to the flavour, but most black pud has enough flavour in my opinion so it doesn't need anything extra. I've also had black pudding boiled, and deep-fried in batter, and microwaved, but I do think that sliced about 1cm thick and pan-fried provides the most satisfying texture.
Answer 3
Looking at online recipes, it seems a lot of people use butter. But the milk solids in butter burn at high temperatures, and you do want to cook a black pudding at a fairly high temperature to keep it together and get a nice crust on the outside. So I'd suggest a neutral oil such as peanut oil. Or, if you're frying bacon as well, cook it in some of the leftover bacon fat for a nice rich flavour.
Answer 4
Bacon Fat always imo :) . If you can get black pudding more than 2 in in dia cut into 1/2in thick disks. If they are thin sausages, cut them long ways. Cook fast - crunchy on the outside and gooey inside. Serve with poached or soft fried egg on top.
Answer 5
Where I come from, black or white pudding is traditionally fried in lard. My mother did that, my grandmother, and probably hers too.
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