I have made lots of sausages in my time and this one has got to be the strangest. White Pudding is an Irish/Scottish/English sausage that consist mainly of fat, grains, flour, leeks, and milk.
The recipe for this sausage varies depending on where you go. It can contain pork, pork trimmings, beef, or just fat as in this recipe. Even the grains can vary from oatmeal to pearl barley.
The secret to making this sausage is keeping the fat very cold throughout the entire process. Additionally, I like to sauté the leeks in a little olive oil and cook my pearl barley in chicken stock to give it a little extra flavor. Other than that this sausage is fairly straight forward. Combine all of your weighed out ingredients, gently mix, and stuff into a hog casing or a beef middle.
To cook you will be poaching this sausage at 176F for 35-40 minutes. Once poached your sausage will firm up quite nicely. At this point you can refrigerate or freeze your white pudding to enjoy later. When you are ready to eat this sausage cut off a few slices and fry them in a skillet with a little oil. The sausage will begin to crisp up on the exterior while the center remains soft and bready.
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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This recipe has been adapted from Stanley Marianski’s Recipe
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- Cut the back fat into small cubes and partially freeze it.
- While the fat is freezing, cook the pearl barley in some chicken stock according to the package instructions. Once finished weigh out the appropriate amount and set to the side to cool.
- Finely chop the leeks and sauté in a little olive oil till they begin to soften. Once finished cool them down and set to the side
- Once your fat has chilled grind on a 6mm plate.
- To the ground fat add the cooked leaks, the weighted out cooked barley, the seasonings, flour, corn starch, and milk. Gently mix to combine.
- Stuff this mixture into natural hog casings or beef middles.
- Poach at 176F for 35-40 minutes.
- To eat; slice the sausage and pan fry till it gets a crispy exterior. Serve and enjoy.
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