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.
| Materials | Metric | US |
|---|---|---|
| oats, steel cut, soaked | 300 g | 0.66 lb. |
| tofu, regular | 400 g | 0.88 lb. |
| oil emulsion* | 100 g | 3-1/2 oz |
| potato flour | 100 g | 3-1/2 oz |
| vital wheat gluten | 100 g | 3-1/2 oz |
| water | as needed |
Ingredients per 1000g (1 kg) of meat
| salt | 15 g | 2-1/2 tsp |
| pepper | 2 g | 1 tsp |
| mace | 1 g | 1/2 tsp |
| cloves, ground | 0.5 g | 1/4 tsp |
| green scallions, chopped | 50 g | 1/2 stalk |
| carrageenan | 10 g | 2 tsp |
Instructions
- Soak oats in water overnight. Drain, but don't dry.
- Mix moist oats with other ingredients, except oil emulsion.
- Add oil emulsion and mix everything together.
- Stuff into 32 mm casings.
- Cook in water at 176 F (80 C) for 20 minutes.
- Cool in cold water.
- 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
