There’s pudding like we know it, sweet and creamy. In Britain, puddings can be all sorts of things, including sausages that have some grain binder in them, like oatmeal or bread. Made in small batches by English ex-pat Nick Spencer in Chicago, these pudding sausages are rich, full flavored and packed with old-world energy enhancers like oatmeal and pork. A breakfast pudding gives you the gusto to power through a day toiling in the fields or surfing the net.
The white pudding is a more complex eating experience than your everyday breakfast sausage. Made with pork, oatmeal, breadcrumbs, onions and spices, the biggest thing that sets this pudding apart is its texture. Instead of coarse parts of meat and fat, white pudding is velvety smooth. Slightly nutty, a little porky with a jab of black pepper in the finish, the flavor lingers until your next bite.