White Pudding Stovies

White Pudding Stovies

I was going to post something completely different today, the recipe was completed, it was delicious and successful and I was totally excited about it.  Then last night I made the mistake of having the most amazing dinner.  It was late, I had been out to a book reading and wanted something quick and easy.  Plus I was only cooking for myself so there was no one to impress.  I gathered some leftover veg, found an unopened white pudding sausage lurking at the back of the fridge and threw everything in the pan for 10 mins, stirring distractedly whilst I also attempted to entertain the puppy.  I scooped the one pan mess into a bowl and hunkered down on the sofa to watch the episode of Castle I had recorded whilst I was out.

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It was a revelation, I had forgotten how delicious white pudding is.  It’s quite different to black pudding in that it doesn’t contain any blood, instead the fat sausages are packed out with pork fat, oatmeal and spices.  The absolute treat with white pudding is that when you fry it the oatmeal crisps up giving the soft sausage a light crunch.  I knew when I was paying more attention to my lazy dinner than Nathan Fillion’s winning charm that I had to recreate this for you today.

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And just by chance, tomorrow is Burn’s Night so what better than to celebrate with this Scottish delicacy.  Now, Wikipedia explains that battered white pudding is very popular in Scottish chippies but I like my calories to go a bit further so I opted instead to spin out another Scottish classic.  Stovies.

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Now, the stovies you see here probably differ a fair bit from anything you might see in Scotland.  Traditionally they are a one pan affair, primarily made up of the meat and potatoes left over from your Sunday roast, which wouldn’t be a lot different to the dinner I made last night.  Today though I wanted to offer something here that tidied it all up a bit and would lend itself perfectly to a good hearty Burns Breakfast fry-up, perhaps on Sunday morning after one too many wee drams the night before.  Or even at the Burns Night party itself as appetisers with some crab apple jelly to dip them into.

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I suggest using leftover mash in the recipe below which is in keeping with the stovies heritage but let’s be honest who really has enough mash handy dandy in the fridge when you want it.  I always end up boiling some potatoes, mashing them with copious amounts of butter and warm cream and then sticking them in the fridge for a few hours and pretending they are leftover.  It is important that you shape the stovies with fridge cold mash as the potato will be more malleable, otherwise you won’t be able to shape it and everything will fall apart in a cloudy mess.

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I mixed the mash with cooked and cooled bacon and white pudding and a bit of parsley and rolled them in flour, egg then a mixture of breadcrumbs and some oatmeal to mimic the white pudding.  Now, the frying you can’t really get away from.  If you want you can cook them in the oven but it’s not quite the same.  Shallow fry them gently in a healthy oil like a nut oil or olive oil and dry them off with kitchen paper before serving.

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White Pudding Stovies

1 knob butter
4 rashers streaky bacon, diced
200g white pudding, diced
650g mashed potatoes
2 tsp finely chopped parsley
70g plain flour
1 egg, lightly beaten
50g fine oats
50g panko breadcrumbs
1 tbsp olive oil
1 knob butter

  1. On a medium heat fry the bacon in the butter until the edges just start to go crispy, then add the white pudding. Cook gently for a few minutes until the white pudding has crumbled and cooked through. Leave to cool to room temperature.
  2. Mix the white pudding mixture with the mashed potatoes, parsley and seasoning and shape into 16 balls.
  3. Put the flour and egg in separate bowls, then mix together the oatmeal and breadcrumbs in another separate bowl.
  4. Roll each ball in the flour, then the egg and then the breadcrumbs.
  5. In a large frying pan heat the oil and butter then when hot add the balls in two batches, turning every so often so they cook evenly. It should take about 10 mins before the balls are golden brown and crisp.