White Pudding-Traditional

White pudding is an English sausage fabricated with pork meat, fat, suet, bread, oatmeal, barley or farina and blimp into a ample casing.

Pearl barley groats, cooked225 g8 oz
Back fat or blade fat225 g8 oz
Leeks, chopped75 g2.6 oz
Flour125 g4.7 oz
Farina100 g3.5 oz
Full milk250 g8.fl oz
Ingredients per 1000g (1 kg) of materials
Salt9.0 g1-1/2 tsp
White pepper1.0 g1/2 tsp
Thyme, rubbed0.5 g1/2 tsp
Marjoram, rubbed0.5 g1/2 tsp
  1. Dice aback fat into 1/4” (6 mm) cubes.
  2. Cook barley in water. Drain.
  3. Mix barley back still balmy with all abstracts and seasonings.
  4. Stuff into beef runners or 36-40 mm hog casings.
  5. Cook in baptize at 80° C (176° F) for 40 account or until sausage alcove 72° C (160° F) centralized temperature.
  6. Cool in algid water, adhere in air to clear moisture. Accumulate refrigerated.

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