White Pudding with Rusk

English whiter pudding sausage with rusk.

MaterialsMetricUS
Pearl barley groats225 g8 oz
Back fat or leaf fat225 g8 oz
Leeks, chopped75 g2.6 oz
Flour125 g4.7 oz
Rusk100 g3.5 oz
Full milk250 g8.3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper2.0 g1 tsp
Coriander1.0 g1 tsp
Allspice0.5 g1/2 tsp
Mace1.0 g1/2 tsp
Cloves, ground0.3 g1/5 tsp
Instructions
  1. Dice back fat into 1/4” (6 mm) cubes.
  2. Soak rusk in 120 ml (4 oz fl) of water.
  3. Cook barley in water. Drain.
  4. Mix barley when still warm with all materials and seasonings.
  5. Stuff into beef runners or 36-40 mm hog casings.
  6. Cook in water at 80° C (176° F) for 40 minutes or until sausage reaches 72° C (160° F) internal temperature.
  7. Cool in cold water, hang in air to evaporate moisture. Keep refrigerated.
Notes
Rusk is a very popular food additive used by British butchers in sausage manufacture. Rusk is a dry biscuit broken into particles and sorted by particle size. In the US it can be ordered online or substituted in recipes by melba toast, biscotti or croutons, all of which are baked twice. The simplest form of rusk would be bread crumbs.

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