Experience a taste of classic British and Irish cuisine with this traditional white pudding recipe. A savory mixture of pork back fat, leeks, pearl barley, and a medley of seasonings is crafted into a delectable sausage-like dish. Perfect for a hearty breakfast, enjoy the golden-crisp exterior and flavorful soft interior that pays homage to time-honored culinary techniques.
Ingredients
🌾 4 pounds Pearl Barley
🥬 1.5 pounds Leeks
🐖 Pork Back Fat, as shown in the video
🥛 4 pints Full Fat Milk Sainsbury's
🍞 1.5 pounds Plain Flour
🌽 1 pound Cornflour
🧂 4 ounces Salt
⚪️ 1.5 ounces White Pepper
🌿 1 ounce Celery Salt
🥫 HP Sauce for serving
🥄 Oil for frying
Instructions
1- Cook the Pearl Barley:
- Place 4 pounds of pearl barley into a boiling bag or directly into a pot.
- Cook per package instructions until fully cooked and swollen, about 1 hour 15 minutes. Drain and cool.
2- Mince Fat and Leeks:
- Use an electric meat mincer to mince a large amount of pork back fat.
- Mince the leeks into coarse pieces and mix with the minced fat in a large aluminum pot.
3- Prepare Seasoning Blend:
- Combine 4 ounces of salt, 1.5 ounces of white pepper, and 1 ounce of celery salt in a bowl. Mix well.
4- Mix Ingredients:
- In a large white plastic container, combine minced fat and leeks with the cooked pearl barley.
- Sprinkle seasoning blend and add 1.5 pounds plain flour.
- Pour in 4 pints of Sainsbury's full-fat milk and 1 pound of cornflour.
- Mix thoroughly by hand until the mixture is cohesive.
5- Stuff the Casings:
- Prepare Casings: Clean ox runners by soaking them in cold, then warm water; tie one end with string.
- Stuffing Method: Use a wide funnel or a manual sausage stuffer to fill casings with the white pudding mixture.
6- Tie and Boil:
- Form rings approximately 1 pound each, tying securely.
- Place tied puddings in a large pot of water heated to 180°F, and gently simmer for 30-40 minutes.
7- Cool and Store:
- After boiling, submerge in ice-cold water for rapid cooling.
- Once cooled, hang them up or refrigerate until needed.
8- Cook for Serving:
- Slice into thick rounds and pan-fry in a bit of oil until golden and crispy on the outside.
Prep Time: ~2 hours
Cook Time: 30-40 minutes per pudding
Total Time: ~3 hours
Servings: Approximately 8-10 rings
Equipment:
- Meat Mincer (Electric)
- Large Aluminum Pot
- Salter Digital Kitchen Scales
- Large White Plastic Container
- Boiling Bags/Alternative
- Manual Sausage Stuffer
- Large Stainless Steel Pot
- Thermometer
- Ice-cold Water Pot
- Frying Pan
- Wooden Cutting Board
- Sharp Knife
- Tongs, Plate, Fork
Cooking Tips
- Chill mixture slightly for easier casing filling.
- Use thick ox runners, fill casings only half to three-quarters full.
- Cool puddings rapidly to set shape and texture.
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Scott Rea: https://www.youtube.com/@TheScottReaproject