EP9 - Wie mache ich Irischen Weissen Pudding

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat provides a leaner option while still retaining moisture.

oatmeal

🥗Healthier: quinoa flakes

💰Cheaper: cornmeal

Quinoa flakes offer a gluten-free alternative with a similar texture.

bread crumbs

🥗Healthier: ground almonds

💰Cheaper: crushed crackers

Ground almonds add a nutty flavor while being gluten-free.

onion

🥗Healthier: leeks

💰Cheaper: shallots

Leeks provide a milder flavor and are often more affordable.

Welcome viewers and introduce the dish: Irish white pudding.

Show ingredients: rolled barley (pre-cooked), oatmeal, corn flour and corn starch (substituting for potato starch), onions, water and milk mixture (1.25 liters), cow intestines soaking, spices and salt, cooked rinds, pork belly, and pork loin fat.

Slice onions into 5mm pieces and process them through a meat grinder.

Process the cooked rinds through the meat grinder.

Process the pork belly and pork loin fat through the meat grinder.

Combine the processed onions, rinds, and meat in a bowl and check consistency.

Add rolled barley to the mixture.

Add oatmeal to the mixture.

Add spices and corn flour/corn starch to the mixture.

Mix everything dry first without liquid to ensure even distribution.

Put on rubber gloves and mix the entire mixture thoroughly for about 10 minutes until it has a good bond.

Prepare the sausage filler and attach the nozzle.

Fill the casing with the sausage mixture, ensuring no air pockets are present.

Tie off the ends of the filled casing with string, making sure to create loops for the sausage rings.

Cut off excess casing and string.

Prepare a large pot of water and heat it to 80°C (175°F).

Simmer the sausages in the water for 45 minutes, ensuring the temperature stays between 75-85°C.

Remove sausages from the pot and cool them in cold water for 40-50 minutes until fully cooled.

Drain the sausages and vacuum-pack them for storage, noting they can last in the fridge for 2-3 weeks or be frozen for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens