Type of oil to cook white/black pudding in?

  • Type of oil to cook white/black pudding in? bitfed

    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).

  • 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.

  • 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.

  • 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.

  • For white pudding a nice extra virgin olive oil did the trick.

  • 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.

frying oil
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