White pudding – first attempt

I tried making white pudding last weekend, what a palaver. I learned a lot. I made a huge amount of mess, and had difficulty finding a recipe. First top tip, use a sausage machine, probably impossible without. I used a fairly basic one that I then saw new on ebay for less than £40.  

INGREDIENTS:

  • 250g white perinephric lamb fat
  • 500g fine oatmeal, toasted in the oven
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 4 tsp celery salt
  • 2 tsp ground white pepper
  • 2 tsp sugar
  • White pudding skins (I used Ox runners from Scobies direct)

METHOD:

  • Soak the toasted oatmeal in around 750ml of water
  • Put the fat through the mincer on a medium setting
  • Fry the chopped onion and leek in a little fat on a low heat, until very soft. 
  • Mix the soaked oats, fat, onions and leek with the salt and pepper, and work to a smooth paste
  • Put it through the mincer on the finest setting. 
  • Soak the casing in cold water to get the salt off, and then load it onto the large nozzle on the machine. I used a tea towel to push it on, as it was slippery as anything. 
  • Feed the mixture back through the mincer and into the casing, being sure not to over-fill – the mixture should be about as thick as a nice sausage. 
  • Tie the puddings into loops, and then put into a large pan of boiling water, and simmer for about 3/4 hour. 
  • Cool the puddings and store them in the fridge or freezer.