Celebrate Sausage S01E28 - White Pudding

#Celebratesausage
Welcome to Celebrate Sausage. Today we are making White Pudding!
You can find a printable recipe for this white pudding here: twoguysandacooler.com/white-pu...
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Eric

[@2guysandacooler]

Take the #celebratesausagechallenge. You can find a printable recipe for this white pudding here: twoguysandacooler.com/white-pudding/

[@stuartduncan2772]

Very common in Scotland. Usually battered and deep fried. The pudding has a soft texture and very creamy flavour. I love them.

[@craigdonald551]

Mealie pudding .. Oatmeal . Onion, suet, suet Mealie Pudding is a white pudding, traditional to the North East of Scotland. It is made from oatmeal, onions, suet, salt and pepper, and is a delicious accompaniment to any meat dish, but particularly mince & tatties . 1. Half fill a large pan with water and bring up to a medium simmer. Place a plate upside down in the pan so the steaming bowl doesn’t touch the bottom 2. Grease a small steaming pudding bowl. 3. Add the onion, oatmeal, suet, a good tsp or two of salt and pepper, bicarbonate of soda and mix through well. 4. Add in the whole milk or meat stock to create a thick cake batter consistency. Add in a little more oatmeal or milk/stock if necessary. 5. Pour the batter into the pudding bowl and cover with a layer of greaseproof paper and a layer of foil. Tie the paper and foil tightly with string and trim excess paper and foil around the dish with scissors creating a sealed lid. 6. Place in the pan, pop the lid on and steam for approximately 2 hours on a medium simmer. 7. Keep a close eye to ensure the water level is 3/4 of the way up the dish throughout the cooking. 8. Remove from the pan, cool for 15 minutes and serve. INGREDIENTS 1 onion finely chopped 225g Pinhead Oatmeal 115g shredded beef suet Pepper and salt 1 tsp bicarbonate of soda 350ml whole milk or meat stock From Wee Larder

[@canaan_perry]

Thanks for the recipe. White pudding is good eating. I like it with chips and a lot of ketchup. Technically they're a blood sausage but minus the blood.

[@CC-te5zf]

I've heard about it for years - but I haven't been able to find a recipe that made sense until now. Can't wait to make this!!!!

[@fubargnarly1635]

Gonna try that one, it looks unique and delicious! Thanks!

[@BronsonWally]

Sounds great !!

[@esmiller4926]

Ad a great time making this sausage requested by my daughter who made a trip to UK. The taste and texture was lovely.

[@Arcadiac89]

Man that looks amazing. I need to try this.

[@vaazig]

I got hooked on these living in Ireland. In Catalonia they have butifarra blanca, and a yellow one with egg. Lovely, but with a texture more like the German weisswurst. Recommended.

[@SmokinJoesPitBBQ]

Very interesting sausage.👍

[@leeshaw3237]

When you think of how people lived a few hundred years ago with those ingredients, white pudding was and still is a fantastic product. Get some flour from the mill, mill a cow, pick some leeks etc. Love that skillet man! You could bath the kids in that thing, it's huge lol

[@2guysandacooler]

🤣🤣. It's a big one. I was thinking the same thing about the way people use to eat. Very fascinating

[@leeshaw3237]

@@2guysandacooler are you on any other social media mate?

[@2guysandacooler]

Hey Lee. Just You Tube. I'm a bit of a dinosaur when it comes to social media..

[@leeshaw3237]

I'm sure we will catch up somewhere in the future somehow lol. It's difficult for me to in the country I live in as everything is blocked here

[@rodneyforsythe842]

Hi Eric this takes me back to my childhood , any chance you would tackle Black Pudding famous in Ireland and north of England . Would also like to make Lancashire Sausage Regards Rod

[@jackduggan8596]

As an Irish man there’s a reason we call it pudding instead of sausage love the episode

[@zinzolin14]

Finally got my hands on some from a British import store in my city, can't wait to try it!

[@fryertuck6496]

Black pudding is infinitely better.

[@billturner1960]

Wow Eric. You have the best sausage channel I know of and your production efforts and results are off the charts. Say,, I'm commenting to this particular video on white pudding as I was browsing your list of vids in search of a recipe for what I believe to be knockwurst or I've heard it called german weiswurst and even bratwurst. (Boar's Head). I've not been able to find any thing like what I grew up with that was made by real german butchers in today's supermarket world. The color was white, the underlying aromatics and spices I recall as a kid were either green or regular onions, could have been leeks and the one I recall in particular was a hint of nutmeg in the background. If you already have produced a video for something similar that I can try please direct me and if not then is that something you might be interested in? The closest I can come trying to find these is a product made by Boar's Head that they call cooked bratwurst. It looks like the real deal but tastes nothing like the German stuff we grew up with. All you can taste in it is salt, salt, salt and more salt. Thank you so much for your help and efforts and please keep up the great work!.

[@fryertuck6496]

White pudding is 1% of the pudding market in Ireland. Black pudding has the 99% market share!

[@kingbilly38]

HP sauce tastes brilliant with it.

[@TheRydog61]

I live near a Polish meat market, They have Kiszka (Blood Sausage) yumm

[@russellwood8750]

I am Irish and we grow up on black and white Pudding. The closest thing I’ve ever tasted to white pudding that some people might have tried would be savoury duck.

[@MrGizzy007]

Scott Rea has a great bulk recipe

[@awesomekacee]

Great Video and I love your content. I am sure that you have already filmed all of these and that collaboration and production took place a long time ago, but maybe next year you can check out the Scott Rea Project here on KZbin. He is a classically trained English Butcher that loves maybe sausage and putting on Sausage Masterclasses. And he has done white pudding and black pudding before.

[@2guysandacooler]

LOL. I actually reached out to @Scott Rea while we were in production. After 2 attempts and no response I figured he wasn't interested.... No sweat. He's got a great channel and looks like he makes proper sausage!!

[@StanislavG.]

There's a similar traditional jewish sausage called "kishke" (literally "intestine" in yiddish). It is obviously not made of pork fat but rather chicken fat and is traditional part of sabbath's cholent. p.s. I think the traditional white pudding recipe uses rusk instead of flour

[@user-zx9ic9kn1i]

Why doesn't the recipe link work? I would like to try and make this recipe.

[@panchonorthmann6408]

Fair setup, but there honestly wouldn't be any olive oil in traditional white pudding. Probbably lard or tallow. And then I'm assuming that flour and starch mix should be rusk.

[@nickofypres]

Stupid question, BUT could you make meatballs instead of sausage? And if you wanted to add minced pork how much would you add?

[@andrewcoates6641]

I don’t have access to a sausage stuffing machine, but is it possible to make white pudding in a loaf tin in a Bain Marie like you can with baked black pudding. If it is possible could you please share any recipe changes and an estimate of cooking times and temperatures. Thank you in advance.

[@2guysandacooler]

sure. The cooking time will be longer because of the thickness but everything else should be ok

[@80sailors]

Paul the inside of mine is best described as mashed potato. Is that your impression?

[@jetx2710]

Wow this is so interesting ever considering tovwrite a book about sausages in your experience?

[@2guysandacooler]

LOL Maybe one day That sounds like a fun idea!

[@frostbite5516]

Is there anything i can do to avoid those little hair-like things in the sausage casing after it has been poached?

[@2guysandacooler]

Get casings that have been "de-whiskered"

[@ClockworkAvatar]

kind of reminds me of scrapple

[@danielmccarthy8663]

Your barley is white mine husks and even when cooked for 35/40 min in simmer it's firm . Other thing I thought onions were going in this ,,

[@figlermaert]

Could you do a video on how to tie horseshoe links? I’ve tried several ways and have not found one where I can make one long link and then create horseshoes afterwards.

[@2guysandacooler]

Sure. As soon as this series is over I'll get one filmed for you..

[@alexcue6509]

Have you done boudin, yet?

[@2guysandacooler]

Hey Alex. Check out this video: kzbin.info/www/bejne/d4bPfYiOisanmZo

[@alexcue6509]

Thanks. I figured you must have, but it wasn’t coming up on my search.

[@joegonzales6816]

Why do they call it putting if it is sausage

[@canaan_perry]

Several boiled sausages such as black pudding, haggis etc have been called puddings. Some steamed pies have also been called puddings such as steak and kidney. Christmas puddings still often contain suet but historically they also had meat in them as well as the fruit and nuts. Puddings can be sweet or savoury: en.wikipedia.org/wiki/Pudding List of savoury puddings: en.wikipedia.org/wiki/List_of_savoury_puddings According to the wikipedia page "The word pudding is believed to come from the French boudin, which may derive from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings".

[@robyoung981]

Why do you use Fahrenheit in the U.S lol such a weird unit of measurement. If you could add metric measurements beside the imperial would be greatly appreciated 👍

[@adamjessup293]

Why not go whole hog and use Kelvin.