Irish White Pudding Sausage
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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
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Step 1
Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.
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Step 2
Soak the oats with the Milk in a separate bowl.
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Step 3
In a spice mill or food processor pulverize the instant mashed into potato flour and weigh out 50 grams.
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Step 4
Prepare the pork in strips along with the bacon.
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Step 5
Create a spice mix with all the remaining spices including the salt
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Step 6
Grind the pork and bacon through a fine die.
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Step 7
In doses mix in the potato flour and spice mix very thoroughly and finally the soaked oats.
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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.
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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.
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Step 10
After cooking remove the pudding to an ice bath to cook rapidly and refrigerate until final cooking.
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Step 0
Slice the pudding into thick pieces and fry in butter over medium high heat until golden brown.