It’s Pudding Time

Whole Hog Pudding, Mustard Pommes Puree, Oyster Mushrooms, Fresh Tomato and Soft Egg

This dish, named after the Primus song, is inspired by a traditional Irish breakfast. With oats and grains often in plentitude, they carry the pork well. White Pudding has been a popular cultural staple across much of England, Ireland and Scotland with variations changing from region to region. This version is refined a bit but the ingredients are similar to what you would find in the traditional pub dish.


  • 1/2 cup sherry vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh tarragon
  • 2 fresh tomatoes, diced

Mix all ingredients; cover and let stand overnight. Just before serving, season with salt to taste.

Seasoning Mix

  • 2 teaspoons each ground white pepper, coriander, ginger
  • 1 1/8 teaspoon each ground sage, mace, nutmeg
  • 3/4 teaspoon ground allspice

Prepare seasoning mix: Stir spices together in a jar until well blended. Measure out 2 2/3 teaspoons for pudding mixture; cover and reserve remaining for other uses.

Hog Pudding

  • 3 scant cups rolled oats, uncooked
  • 1 cup water
  • 3 scant cups pork shoulder with plenty of fat
  • 3 tablespoons chopped onion
  • 2 1/4 tablespoons potato flour
  • 2 2/3 teaspoons salt
  • 2 2/3 teaspoons seasoning mix (see recipe)

Prepare hog pudding: Soak oats in water for 1 hour. Grind meat and onion together through fine plate of a mincer into a bowl. Add remaining ingredients including spices; mix well. Mixture will be stiff. Stuff into large pig casings. Boil/steam at 75ªC to 80ªC until internal temperature is 72ªC. Hold at this temperature for 2 minutes; then place in ice water to cool quickly. Cut crosswise into 1/4 – 1/2 inch slices and fry until brown.

Pommes Puree

  • 3 pounds Yukon Gold potatoes
  • Kosher salt
  • 1/4 cup coarse ground mustard
  • 3 sprigs thyme
  • 3 cloves garlic, minced
  • 3 sticks unsalted butter, cut into tablespoons
  • 1 cup heavy cream, warmed

Prepare pommes puree: Cover potatoes with 1/2 inch cold water in a large saucepan and season with salt. Add thyme and garlic; bring to a boil. Reduce heat and simmer, uncovered, until tender, about 40 minutes. Drain well. Let cool; peel and discard  potato skins. Rice potatoes over a large bowl and add half of butter. Stir well and push potato mixture through a fine mesh sieve into a large saucepan. Stir in remaining butter, mustard, and cream. Season with salt and keep warm.


  • 3 cups fresh oyster mushrooms, cleaned and sliced
  • 2 tablespoons unsalted butter

Melt butter in saute pan and let mushrooms brown. Remove from heat and reserve.

Perfect Poached Egg (see note)

To serve, place a couple of dollops of Pommes Puree on plate. Top with piece of White Hog Pudding. Top with poached egg, mushrooms, and tomatoes. Pierce poached egg just before serving so it creates a sauce for the dish.

NOTE: To make the Perfect Poached Egg, Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.


Recipe courtesy of Blind Pig Supper Club

Asheville, NC