White Pudding with Oatmeal
White pudding is a sausage popular in Ireland, Scotland and some parts of England. It consists of beef suet, oatmeal, and leeks or onions. If blood was added, the sausage could be called black pudding which is a blood sausage. In many cases it is not stuffed into casings becoming a breakfast dish which is served with bacon, fried eggs and often with black pudding.
|Beef suet||400 g||0.88 lbs.|
|Oatmeal||600 g||1.32 lbs.|
Ingredients per 1000g (1 kg) of materials
|salt||20 g||3½ tsp.|
|white pepper||2.0 g||1 tsp.|
|cold water||100 ml||0.4 cup|
|½ onion, chopped||30 g||2 Tbsp.|
|OR leeks, finely chopped||60 g||½ leek|
- Cut suet into 1/4“ (6 mm) pieces or grind through 1/4” (6 mm) plate.
- Soak oatmeal in milk overnight.
- Drain oatmeal, add an egg and all other ingredients. Mix well.
- Stuff into 26-32 mm hog casings.
- Simmer in hot water 80-85° C (170-185° F) for 30 minutes.
- Keep refrigerated.
- Cook before serving. Serve by frying.
White pudding sausage is often made with pork trimmings or bacon.
Cloves and mace are often added.
In the past a traditional white pudding was made with chopped dates, currents and Spanish saffron.