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.
- 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)
- 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.