How To Cook White Pudding Sausage - How To Cook. Handmade from pgi scotch beef and scottish grown oats and onions, our white pudding makes the perfect partner for steak, as part of a tasty breakfast or as a stuffing. Cook for about 15 minutes, turning the sausage halfway through cooking.
White Pudding with Rusk
Place the pudding slices in a hot frying pan. Take out your white pudding using a slotted spoon and gently remove its skin with a knife. Bring the pan to a boil and simmer for about 5 minutes. Cook for about 15 minutes, turning the sausage halfway through cooking. The sausage is usually around two inches in diameter. It is much spicier than white pudding as it contains black pepper, cumin, basil and garlic. A little of the fat from the sausages will start to come out as they warm up, turn the sausages in the hot fat to coat them. Prick your sausage with a fork to prevent it from bursting during cooking and plunge it into a pan of cold water. The time limit for boiling is based on the thickness of the sausage. How not to burst the white pudding?
Cook for about 15 minutes, turning the sausage halfway through cooking. Soak the oatmeal in milk overnight so that it becomes soft. Boil or steam the sausage at 165 to 175° f (75 to 80° c). Heat a small amount of oil in a shallow frying to. After that, put them in cold water. Prick your sausage with a fork to prevent it from bursting during cooking and plunge it into a pan of cold water. The sausage is usually around two inches in diameter. Once boiled, let the sausage remain in hot water, for a few minutes. Put the chopped pork along with the suet in a casserole and add enough water to it so that it completely covers the pork chunks. If you prefer, you can use an ounce of butter or a tablespoon of oil to fry the black pudding, though this is not necessary due to the high fat content of the sausage. One full minute is needed for every millimeter of thickness.
