Irish White Pudding Sausage

Ingredients for 12

• 375g Smoked Bacon

• 400g Pork Shoulder or Butt with good fat content

• 50g Instant Mashed Potatoes

• 15g Salt

• 2 teaspoon white pepper

• 2 Tablespoons ground coriander

• 1 Tablespoon ground ginger

• 1 Tablespoon Sage

• 1/2 teaspoon ground mace

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon allspice

• 2 cups Steel cut oats

• 1 cup Milk

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.

• Step 2

  Soak the oats with the Milk in a separate bowl.

• Step 3

  In a spice mill or food processor pulverize the instant mashed into potato flour and weigh out 50 grams.

• Step 4

  Prepare the pork in strips along with the bacon.

• Step 5

  Create a spice mix with all the remaining spices including the salt

• Step 6

  Grind the pork and bacon through a fine die.

• Step 7

  In doses mix in the potato flour and spice mix very thoroughly and finally the soaked oats.

• Step 8

  Using a piece of parchment form a piece of the forcemeat into a cylinder about 3 inches in diameter. Vacuum pack each tightly rolled cylinder and chill.

• Step 9

  When ready to cook slip the white pudding into the preheated hot water bath and set the the timer for 1.5 hours.

• Step 10

  After cooking remove the pudding to an ice bath to cook rapidly and refrigerate until final cooking.

• Step 0

  Slice the pudding into thick pieces and fry in butter over medium high heat until golden brown.

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