IRISH WHITE PUDDING
Steps:
- Soak the oatmeal in the water for 1 hour or so. Grind the meat and onion through the fine plate of a mincer, I used a 5mm plate, then add all the other ingredients and mix well. The sausage-meat will be on the stiff side. Stuff into large pigs' casings and boil/steam at 75°C - 80°C for 1 minute per mm of width of the sausage. The final internal temperature of the sausage should be 72°C Hold at this temperature for 2 minutes then cool in ice-cold water. To eat, slice crossways into 5 - 10mm chucks and fry until brown.
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