White pudding is a sausage popular in Ireland, Scotland and some parts of England.

Materials

beef suet, 40 %

Suet is raw beef fat especially the hard fat found around the loins and kidneys. It is solid at room temperature, and melts at about 21°C (70°F).

oatmeat, 60%

2.0 kg (4.4lb)

3.0 kg (6.6 lb)

salt,

white pepper, ground

onion, finely chopped

OR leeks, finely chopped

1 fresh egg

100 g (6-1/3 Tbsp)

10 g (4 tsp)

150 g (2 medium onions)

300 g (2 leeks)

Instructions

1. Cut suet into 1/4 " (6 mm) pieces or grind through 1/4" (6 mm) plate.

2. Soak oatmeal in milk overnight.

3. Drain oatmeal, add an egg and all other ingredients. Mix well.

4. Stuff into 32-26 mm hog casings.

5. Simmer in hot water 80-85° C (170-185° F) for 30 minutes.

6. Keep refrigerated.

7. Serve by frying.

Notes

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.