white pudding in modern British usage, a sausage filled with a mixture which would typically include white meat, fat, cereal (oatmeal, see oats), and flavourings. As presented for sale, it is white, in contrast to the more common black puddings (see blood sausages). According to Theodora FitzGibbon (1976), the traditional Irish version was shaped like a horseshoe and consisted mainly of lard mixed with toasted oatmeal. The French equivalent is boudin blanc; and in Spain there is morcilla blanca.
