Soak the oatmeal in water for about 30 minutes, then drain.

In a mixing bowl, combine the chopped pork fat, soaked oatmeal, salt, black pepper, thyme, and sage.

Add the pork stock to the mixture and mix thoroughly until well combined.

Stuff the mixture into sausage casings, ensuring there are no air pockets.

Bring a pot of water to a gentle simmer.

Place the stuffed sausages in the simmering water and cook for about 30-40 minutes.

Remove the sausages from the water and allow them to cool.

Once cooled, slice and pan-fry the white pudding until golden brown before serving.