Yorkshire Pudding

English white pudding sausage from Yorkshire.

Lean pork600 g1.32 g
Pork fat230 g0.50 lb
Rice or potato flour85 g3 oz
Rusk85 g3 oz
  • Salt |18 g|3 tsp
  • White pepper |2.0 g|1 tsp
  • Mace |1.0 g|1/2 tsp
  • Nutmeg |0.5 g|1/4 tsp
  • Cinnamon |0.5 g|1/4 tsp
  • Coriander |0.5 g|1/2 tsp
  • Sage, ground |0.5 g|1/2 tsp
  • Water |90 ml|3 oz fl
  1. Soak rusk in water.
  2. Grind pork through 1/4” (6 mm) plate.
  3. Grind fat through 1/4” (6 mm) plate.
  4. Using food processor emulsify pork with rusk, flour, spices and fat.
  5. Stuff into 36-38 mm pork casings, tie off forming rings.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Keep refrigerated.

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