How to Make White Pudding at Home - most popular side dishes in restaurants

White pudding is not a pudding, but a very popular sausage in Britain and Ireland.
Read this article to learn how to make sausages at home.
Although the name White pudding may be reminiscent of a creamy pure white dessert, it is actually a sausage.
White pudding is also known in Scotland as mealy pudding, made of pork and fat, bread, oatmeal, board oil, onions and spices.
It does not have the blood of an animal and is therefore called a white pudding.
The meat is filled with a casing and is shaped like a sausage, although it is slightly larger in diameter than a normal sausage.
Traditionally, some Scots add the goat brain to the formula for the Merley pudding, making it more binding.
They usually eat with a traditional English or Irish breakfast, which includes fried eggs, bacon slices and fried potatoes.
This sumptuous breakfast is almost no longer served at home, but can be found in traditional Irish and British bars.
It's hard to find a deli or bar serving white pudding in the US, and the best way to taste this delicious recipe is to make this sausage at home.
Soak oatmeal in milk overnight to soften it.
Put the chopped pork in a casserole with the board oil and add enough water so it can completely cover the pork block.
Let the pork block and board oil boil gently under low heat.
Gradually you will see the foam and scum rise to the top of the casserole.
This is just dirt and impurities present in pork.
Gently skim the scum and foam with a spoon and discard it.
After removing all the impurities from the casserole, add chopped onions, bay leaves, a tablespoon of salt and pepper.
Reduce the heat to a gentle civil fire and cover part of it for about two hours of cooking.
After two hours, check the pork block to make sure it is soft and fully cooked.
Remove all pork pieces with a slotted spoon and transfer to a large bowl.
Now grind the cooked pork pieces in the food processor and leave two cups of chopped onions, scallions, parsley, garlic and green peppers until you get a thick and thick paste
Add rat plum, oatmeal, black pepper, pepper and salt.
Knead the mixture by hand and beat it with a wooden spoon to make the mixture soft and fluffy.
Check the mixture for seasoning and add more salt or pepper as needed.
Be careful the mixture won't run too runny.
It should be soft but still strong.
If you find the mixture too thin, add 2 to 4 tablespoons of corn flour or crumbs to the mixture.
Carefully place the pudding mixture in the casing and tie the casing tightly.
Refrigerate the sausage and pass through the deep-frying.
Although it is necessary to make sausages at home
These sausages are delicious.
You can treat them with sizzling bacon, potato pancakes and omelette.