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).

  • I rather them made in barbeque grill. – J.A.I.L. Mar 2 '13 at 13:46
  • There isn't a standard universal black pudding recipe. If the answers you're getting are more appropriate for black puddings other than the one which you use, try posting the ingredients list and/or nutritional information (for the fat content). – Peter Taylor Mar 11 '13 at 16:28
  • Black and white puddings are mass produced in the UK and have very standard recipes. It's not greasy or oily, and the fat does not render out of it like sausage. – bitfed Mar 13 '13 at 7:26
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    The question as originally posed didn't mention the UK. Black pudding goes back at least to ancient Greece (it's mentioned in the Odyssey), and most European countries have at least one version. – Peter Taylor Mar 13 '13 at 9:19
  • For the record, this edit to the question does not suit my purpose at all. I have worked in kitchens cooking this stuff for ages, but always used bacon grease. This is ridiculous and I protest this complete repurposing of my question. It appears to me that my question has been edited so as to not conflict with the top answer that has not been chosen as the correct one. – bitfed Mar 19 '13 at 19:06

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.


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.

  • This makes for a very bland experience. – bitfed Mar 2 '13 at 18:25
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    Not really. Pork fat is tastier than any oil. – ElendilTheTall Mar 2 '13 at 20:48
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    You must be using the world's leanest black pudding... – ElendilTheTall Mar 6 '13 at 20:04
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    @bitfed You realize black pudding is also called "blood sausage", right? – Kareen Mar 9 '13 at 15:24
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    All frying is a dry cooking technique. – SAJ14SAJ Mar 11 '13 at 15:49

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.

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    Thanks Joe, good advice here. I agree butter would be difficult to use without burning a bit. I went with olive oil on this particular occasion, as it was the most 'savory' oil I had on hand. It worked very well, but I will also consider peanut oil. Best suggestion so far. Thanks. – bitfed Mar 6 '13 at 12:55
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    @bitfed There are tons of neutral oils, not just peanut oil, for example grapeseed oil, canola oil, and soybean oil (or in general, vegetable oil). This answer is essentially suggesting all of them. (See also this question.) – Cascabel Mar 6 '13 at 16:14
  • Yes, I agree. But that's not what is going down here on this question. What's going on is that the suggestion of dry frying it has the most votes. Which really shows me how useless this SE is, because that would ruin the food. I suspect these people have never cooked the average black/white pudding. – bitfed Mar 9 '13 at 9:22
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    @bitfed Elendil's suggestion has a few votes because (1) it agrees with other information you can find online and (2) he knows what he's talking about. No one can stop you from disagreeing, but please don't insult the community here - they provide a lot of useful answers, and this question is no exception. – Cascabel Mar 9 '13 at 15:33

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.

  • I agree, but on this particular case I am looking for oils to use when I am not making any meats. – bitfed Mar 2 '13 at 18:25

Where I come from, black or white pudding is traditionally fried in lard. My mother did that, my grandmother, and probably hers too.


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

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    Can you explain why you think this was a good choice? You asked about the best oil. – Cascabel Mar 2 '13 at 19:28
  • Problem is that I've gotten only one suggestion that didn't tell me to use bacon grease. The only oil even mentioned was peanut oil, and I suspect olive oil does an identical job while being cheaper and more readily available. – bitfed Mar 6 '13 at 12:57
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    The reason I ask is that it's essentially pointless to use extra virgin olive oil for this. It's almost certainly more expensive than all the neutral oils, and at best you cook off all the good flavor the olive oil has, while at worst it smokes and slowly tastes worse and worse. See this question or this question. – Cascabel Mar 6 '13 at 16:17
  • In London, UK, at the stores by my house, Olive Oil is cheaper than the rest and was PERFECT for cooking this food. The reason I was reluctant was because before doing it myself, I also suspected that the olive oil would either cook off the flavor or burn. But it didn't. It made the best white pudding I'd ever had. – bitfed Mar 9 '13 at 9:25
  • Okay, that's great. We had no way to know, though, that your stores are unlike any that we've ever been to, or that it for some reason wouldn't smoke for you. Maybe it was pure olive oil, not extra virgin? – Cascabel Mar 9 '13 at 15:20

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