White pudding is a meat dish that is popular in Scotland, Ireland, Northern Ireland, England, Nova Scotia, and Newfoundland. It is a type of sausage that is similar to black pudding, but it does not include blood. Modern recipes for white pudding typically consist of suet or fat, oatmeal or barley, breadcrumbs, and in some cases, pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients. White pudding is often thought of as a very old dish that was a traditional way of making use of offal following the annual slaughter of livestock. White pudding is often cooked whole, or cut into slices and fried or grilled. It is an important feature of the traditional Irish breakfast and is often served with baked beans, eggs, mushrooms, and broiled tomatoes. Scottish white pudding is often served with minced beef and potatoes or is available deep-fried in many chip shops.