White Pudding-Traditional

White pudding is an English sausage made with pork meat, fat, suet, bread, oatmeal, barley or farina and stuffed into a large casing.

MaterialsMetricUS
Pearl barley groats225 g8 oz
Back fat or leaf fat225 g8 oz
Leeks, chopped75 g2.6 oz
Flour125 g4.7 oz
Farina100 g3.5 oz
Full milk250 g8.fl oz
Ingredients per 1000g (1 kg) of meat
Salt9.0 g1-1/2 tsp
White pepper1.0 g1/2 tsp
Thyme, rubbed0.5 g1/2 tsp
Marjoram, rubbed0.5 g1/2 tsp
Instructions
  1. Dice back fat into 1/4” (6 mm) cubes.
  2. Cook barley in water. Drain.
  3. Mix barley when still warm with all materials and seasonings.
  4. Stuff into beef runners or 36-40 mm hog casings.
  5. Cook in water at 80° C (176° F) for 40 minutes or until sausage reaches 72° C (160° F) internal temperature.
  6. Cool in cold water, hang in air to evaporate moisture. Keep refrigerated.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs