Vegetarian White Pudding

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. This is the veggie version.

MaterialsMetricUS
oats, steel cut, soaked300 g0.66 lb.
tofu, regular400 g0.88 lb.
oil emulsion*100 g3-1/2 oz
potato flour100 g3-1/2 oz
vital wheat gluten100 g3-1/2 oz
wateras needed
Ingredients per 1000g (1 kg) of materials
salt15 g2-1/2 tsp
pepper2 g1 tsp
mace1 g1/2 tsp
cloves, ground0.5 g1/4 tsp
green scallions, chopped50 g1/2 stalk
carrageenan10 g2 tsp
Instructions
  1. Soak oats in water overnight. Drain, but don't dry.
  2. Mix moist oats with other ingredients, except oil emulsion.
  3. Add oil emulsion and mix everything together.
  4. Stuff into 32 mm casings.
  5. Cook in water at 176 F (80 C) for 20 minutes.
  6. Cool in cold water.
  7. Keep refrigerated.
Notes

* oil emulsion: soy protein isolate/oil/water at 1:4:5.

Natural oats are very hard and must be soaked before use. 100 g of oats soaked in water overnight, when drained, will weigh 300 g the next day.

190 calories per 100g serving

Making Oil Emulsion

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