Originally posted in 2009:
Some time back I posted about my trials of an Irish White Pudding recipe that I developed in collaboration with my forum mate John.
Now, I have to admit, I can take or leave these Irish delicacies but I believe that this recipe is as close to the commercial ones, as we can get. That is, the ones that I was sent which are made by Breeo Foods of Dublin and sold under the ‘Shaws’ brand name. They’re the ones on the left in this picture:
The final recipe stood up to the ‘John’s mother-in-law’ test and passed with flying colours.
395gm Pork Shoulder (with plenty of fat)
265gm Medium Oatmeal
23gm Potato Flour
18gm Seasoning Mix – see below
5gm White pepper
5gm Ground coriander
5gm Ground ginger
5gm Powdered sage
Only 18gm of this mix is used in the sausage above.
Soak the oatmeal in the water for 1 hour or so. Grind the meat and onion through the fine plate of a mincer, I used a 5mm plate. Then add all the other ingredients and mix well. The sausage meat will be on the stiff side. Stuff into large pigs’ casings and poach them at 75°C – 80°C for 1 minute per mm of the width of the sausage. The final internal temperature of the sausage should be 72°C. Hold at this temperature for 2 minutes then cool in ice-cold water. To eat, slice crossways into 5 – 10mm slices and fry until brown.
For other amounts, it’s easier if you use the Ingredient Calculator below: