Homemade Irish sausage “White Pudding” – a detailed recipe cooking. 
Time: –Difficulty: medium. Recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 395 gr. pork shoulder (with a lot of fat)
- 265 gr. medium-sized oatmeal
- 250 gr water
- 30 gr onions
- 23 gr potato flour
- 15 gr salt
- 18 g spice mixtures, recipe below (Only 18 g. of this mixture used in sausage recipe)
Spice Blend:
- 5 gr. white pepper
- 5 gr. ground coriander
- 5 gr. ground ginger
- 5 gr. ground sage
- 3 gr. ground nutmeg shell (nutmeg color, or matsis)
- 3 gr. nutmeg
- 2 gr. allspice
Recipes with similar ingredients: pork, pork belly, cereal hercules, onions, white peas, coriander, ginger ground, nutmeg, allspice, sage
Recipe preparation:
- Soak the oatmeal in water for about an hour. Scroll meat and onions in a meat grinder through a nozzle with small holes (use with 5 mm holes.) then add other ingredients and well mix. The resulting stuffing should be dense. Fill out minced large pig intestines and boil sausage in water or steamed at 75-80 ° C for 1 min. for every 1 mm. the thickness of the sausage. The final internal temperature of the sausage should be 72 ° C. You are holding it at this temperature for 2 minutes, then cool in cold water with ice. Before use, cut across slices 5-10 mm and fry.
