How to cook white pudding?

It’s a great classic of charcuterie that we appreciate both at Christmas time (especially when it’s truffled!) and every day. A tasty mixture of meat (pork, poultry, veal), eggs, milk, seasoning (onion, herbs, etc.) and sometimes bread crumbs, white pudding comes in multiple versions depending on the region and is made always a delight for amateurs. Should it be cooked in the oven or in the pan, and for how long? Discover all our advice.

Cooking in the oven is one of the most classic (and the one that will cause the least odors in your kitchen!). It’s quite simple: preheat your oven to 180°C, place the white puddings in a dish and bake for around twenty minutes.

Don’t have an oven? Opt for pan cooking! Melt a knob of butter (or a mixture of butter and oil) in a pan, add the sausages and cook, turning them, until they are nicely browned on all sides. Then lower the heat and continue cooking over low heat for about 10 minutes. Are you in a hurry? So cut your white pudding into slices and brown it in a hot pan.

We have all been faced with this little inconvenience one day or another! To prevent the sausage from bursting during cooking, there are a few tips and precautions to take.

In particular, you can remove the casing that surrounds the sausage before cooking it. Using a paring knife, cut one end and carefully remove the skin.

You can also prick the white pudding (for example using a toothpick rather than a fork, which would make too big holes) and place it in a saucepan of cold water. Bring to a simmer then leave to poach gently for 4 to 5 minutes. Drain and remove the casing before finishing cooking in the pan or oven. All you have to do is serve your white pudding with applesauce (unsweetened), mashed potatoes or pan-fried mushrooms.