White Pudding with Rusk
|Pearl barley groats||225 g||8 oz|
|Back fat or leaf fat||225 g||8 oz|
|Leeks, chopped||75 g||2.6 oz|
|Flour||125 g||4.7 oz|
|Rusk||100 g||3.5 oz|
|Full milk||250 g||8.3 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|White pepper||2.0 g||1 tsp|
|Coriander||1.0 g||1 tsp|
|Allspice||0.5 g||1/2 tsp|
|Mace||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/5 tsp|
- Dice back fat into 1/4” (6 mm) cubes.
- Soak rusk in 120 ml (4 oz fl) of water.
- Cook barley in water. Drain.
- Mix barley when still warm with all materials and seasonings.
- Stuff into beef runners or 36-40 mm hog casings.
- Cook in water at 80° C (176° F) for 40 minutes or until sausage reaches 72° C (160° F) internal temperature.
- Cool in cold water, hang in air to evaporate moisture. Keep refrigerated.
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.