Background Image

Irish White Pudding
Fried in a pan with some some eggs, perfect

0 0
Irish White Pudding

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust KG Amounts:
Meat
200gr Pork Belly
150gr Pork Back Fat
50gr Pork Rind
Liquits / Ice
250ml Full Fat Milk
Casing / Skin
1m Beef Casing 40/45mm
Herbs & Spices
18gr Table Salt
3.5gr Ground White Pepper
1.5gr Ground Coriander
0.5gr Ground Nutmeg
0.5gr Ground Mace
0.5gr Ground Ginger
2gr Rubbed Sage
1gr Allspice
30gr Fresh Chopped Onion
150gr Barley
150gr Oatmeal
50gr White Flour

Bookmark this Recipe

Add your personal favorite recipe to your bookmarks. All your favorites in one place.

You need to login or register to bookmark/favorite this content.

Cuisine:

This is a tasty start of the day and loved by the Irish

  • Amount 1 KG
  • Medium

Ingredients

  • Meat

  • Liquits / Ice

  • Casing / Skin

  • Herbs & Spices

Directions

Share

Before you start with this recipe you need to do a little preparation.

To make this sausage you will need the following equipment.

  • Mincer with 5m plate
  • Large mixing bowl
  • Large ooking pot
  • Large cooling bowl
  • Sausage filler and nozzle

Preparations

  • Soak casings in luke warm water for 30 minutes
  • Have ice water ready or crushed ice

TIP: When you see a time next to a step, use the timing function on the bottom page as it has an alarm 🙂

How to Video

(Visited 809 times, 1 visits today)

Steps

1
Done
60

Cook Barley & Rind

Cook the barley & pork rind till soft and drain. This will take about 60 minutes

2
Done

Cut Meat

Cut the pork belly & pork back fat in to 2-3cm cubes

3
Done

Grind the meat

Grind all the meat & pork rind through the 5mm mincer plate

4
Done
5

Mixing

Mix all salt, spices, barley, oatmeal, liquit and meat together for about 5 minutes till the whole material is well mixed.

5
Done

Filling

Fill the sausage meat in to the beef casing and tie of with a string. Form rings with about 30cm. Make sure you do not have air in them. Should you have air in them use a sausage pricker to let the air out.
Fill semi to firm

6
Done
45

Cooking

Pre-heat a large pot of water to 85c and add the sausages. Cook at 80c for about 45 minutes till the core temperatur of the sausage reachen 75c. Make sure the sausage are covered with hot water during this time.

7
Done
15

Cooling

Place the sausages in to cold water and cool them down for about 15 minutes. Best is to havea little cold water running in to the bowl during this time. Make sure the sausages are covered with cold water during this time.

8
Done
15

Hanging

Hand the up so the excess water can drip of. The sausges should feel dry on the outside.

9
Done

Storage

Vacuum seal them and store in the fridge, they should last about 2-4 week in the fridge
Or store them as they are in the fridge, they last about 1-2 weeks that way.

Steirerbua

Still love to make sausages after 40 years and travel with my motorbike to see the world.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Pfälzer Bratwurst
next
Old Cabanossi
previous
Pfälzer Bratwurst
next
Old Cabanossi

Add Your Comment