As an ex butcher I find that Scott is fantastic at explaining and showing how to make some 'unusual' products. I think that anyone who slates him off has no imagination. Scott explains everything about how and why all the animals parts are utilised. Personally I have made black pudding, haggis and tons and tons of sausages that were excellent and so much better than most shop bought stuff. All I can say is well done Scott and I hope the slaters can look at these videos in a different light, that is, a positive light, because they DO work.... This white pudding is my next project...!!!
Fred Mason I agree completely with you. I'm a Butcher from Scotland now living in Austria. Still in the trade but have forgotten most of the recipes from back home. Scott's videos are an excellent help. They keep the traditional recipes alive in an age where fast food is all to easy.
There's no such thing as an "ex-tradesman" - you've obviously learnt your craft and worked hard at it - no one can ever take those skills, muscle-memories and knowledge away !
Fred Mason!? This is Bob Hanson, area manager Isle of White, International Stores - how are you? Would be good to hear from you after all these years.....
Scott I must say this recipe is perfect and I am truly thankful as an Irish person living abroad. It’s been 11 years since I’ve had some white pudding. Until this morning. I used a 50mm fibre less casing and boiled at 180f for an hour. Perfect 👏
I'm in Alaska, and I just made my first batch of this. DELICIOUS!!!!! THANK YOU SO SO MUCH for sharing this!!! My family LOVES it!!! ESPECIALLY my husband!!!
This looked absolutely amazing. Just imagining it paired with eggs, toast and bacon. ....man! Thank you Scott for doing this and all that you do. To take on the role of a teacher like you have, is a noble one indeed.
I have now made two batches to date, with great success. I followed the recipe to the letter for the first batch and had great comments from several people who had either made them as a butcher or eaten them regularly from their early years onwards. I added a little extra pepper and some Parsley to the second batch and that turned out even better - thanks Scott. These "Puddings" freeze really well and, as a meal, can't be beaten - I often bake mine whole till golden brown in a medium oven and serve with boiled or mashed potatoes, Carrots and a green vegetable with Parsley Sauce ........ simple food at it's glorious best!
A message for Americans. A UK pint is 20 fl oz while the US pint is 16 fl oz. Also the US v Imperial (UK) fl oz is slightly different (but only by a miniscule amount). This looks fantastic and I really miss white pud here in the States. Thank you.
@@kathkwilts Just to clarify: UK Imperial liquid measurement: 1 pint equals 20 fluid ozs. UK Imperial weight measurement: 1 lb equals 16 ozs. Personally I now stick to metric measurements!
Don't know why anyone would give you a thumbs down on this. I find it absolutely delish. Thanks again Scott. Keep teaching us old school recipes, I just love them. :)
Made these yesterday and all my lot had an excellent breakfast with them this morning. Chicken breast stuffed with white pudding and wrapped in streaky bacon for dinner tonight with colcannon. Thanks a lot for putting this video up, really appreciate the effort involved. Next up, black pudding...
Dude, that was amazing! As a country boy/prepper/survivalist in the Ozarks of Missouri, I can appreciate this recipe- and it connects me to my Irish roots as well!
Ralph Wright my dads immediate family is from missouri have welsh as well as scottish and irish roots they were heavy in the mining at least the welsh portion was my great great grandfather emigrated from wales to the USA and ended up in the ozarks first in cotton trade in southeast missouri then into galena mining cheers
@@carolcurtis1573it's definitely white pudding, every butcher had their own variation on the recipe. Some used barley, others used oats. Some used back fat, others used suet. Some added leeks, others didn't. They all had their own spice blends as well. It all depended on what they had available and the taste preferences of the locals.
You, sir, are a global culinary treasure. Chefs, of course, get most of the glory, and baker's also get a lot of respect. But for those of us who eat meats, which I believe is still MOST of us, the butchers, meat-cutters, and charcuterie experts like you are just as important and deserving of respect and appreciation. You have all of mine, sir, and thank you for all the treasured secrets you are passing on to us. It would be a great honor and pleasure to sit at your table for any meal of your making! White pudding is now on my long endless list of projects.
Scott, you're amazing. Your cooking channel is the best, bar none, for meats. I love to cook and I'm great at it, but you are inspiring me to push myself. I'm from The States, so we don't see stuff like this even though a good bit of us have English/Scottish/Irish heritage. It's absolutely brilliant. Well done sir.
Thanks Scott, I remember white pudding as a child. My Dad and I were the only two in the family that loved it. I tried store bought white puddings, but today they are not like what you got in the 60s, and 70s. Grocery stores had old time butchers back then.
After watching this video I couldn't wait to make my own White Pudding because commercial puddings are tasteless these days. I used Pinhead Oats instead of Barley and I didn't have access to Ox Runners so I baked my puddings in a roasting tray lined with baking paper and cooked until the internal temperature reached 75 C. When completely cooled, I cut the resulting slab into 1.5" squares. Lovely result, well pleased and all thanks to the knowledge and practical demonstration Scott provided in this video. I just love it!
Thanks for this. English,Irish, Scot and Welsh built Canada and along came the German and Italians with others. You make us proud offer heritage and we look forward to others from all over contributing even more great dishes.
Another great video Scott. The first time I had white pudding was when I was working in Germany, we drank in an Irish bar and the owner did our breakfast. The white pudding was excellent, I ate it but I never even thought about asking what was in it. Now I know, thanks. I might just put my late Nanna's old hand mincer to use.
Tremendous videos and help. I'm Scottish and I've lived in Thailand for 13 years and have had to depend on "Red Cross" parcels from family and friends when they visit for the more 'unusual' foods until i discovered these vids. Have now successfully followed Scott's videos and am now a dab hand at making slow cooked lamb in a mir poix sauce, pork sausages and over this weekend hopefully white puddings and blood sausage. Haggis next week.Wish me luck.
Thank you so very much for showing how to make white pudding sausage. I came across this video by accident while looking at blood pudding recipes. I had never heard of white pudding until this video. It looks very easy and economical to make. I'm willing to bet it might be even better if you lightly smoked it. I'm going to try it both ways. Again, thank you!!!
Thank you for making this excellent video. My Scottish husband has been pining for white pudding since we moved to New Zealand! The Stornoway white and black puddings are his favourite, but it's fantastic to see someone else sharing the tradition with the world!!
This is not the white pudding we have in Scotland , it’s oatmeal, onions ,suet ,all spice ,salt and a bit of water , mealie is the same as white pudding but not in the skins , so your Scottish husband will not have eaten this recipe on here . Not saying what this guy is making isn’t good but it’s not what us Scot’s call white pudding. It’s more an Irish white pudding as that contains either barley or oatmeal and very fatty minced pork shoulder and flour .
I rarely leave comments but I have been following you for what now seems like an age; it's almost an addictive 'stalking', Scott. Not only are you entertaining but greatly educational in the way that you describe your processes and procedures in precise detail. Please keep up the good work.
Scott, Thank you again. I have been subscribing for a few years, I catch up when your, films appear. I always find you,helping and explaining, thank you: Your passion for good honest food,shines through. I am hoping to explain too people how I do what I do. I have been watching Tyson Fury. I can say , as a witness for you that you are without going mad;a you-tube butchers angel. I feel like , I have started a new job and I will be making what you are next time, as a job. I am so slow to inter act on social media. but I never realised that you-tube is the best. I will be fascinated to see how long it takes too see if this praise reaches your finger too acknowledge it’s message. Thank you Scott, All the best, Henry
Thank you so much for a great demonstration. My old aunt stopped eating black pudding but wanted white ones. Now, with your help I will make some for her. You did a great job making this video and I am very grateful.
If he can just figure out how to incorporate kale, tofu and blue berries into his recipes the world will stand at attention and he will be the next "darling" of the culinary world.
Fantastic video Scott, It's great to see you making all these products from scratch. I am starting to make my own sausages thanks to you and now white pudding too.
I just want to say thank you for teaching me so much. I have not tried the pudding yet but my sausages are great thanks to you. I moved abroad 8 years ago and finally i can produce my own meats
Down in darkest Devon, we always got white pudding growing up, then in south east I struggled to find people who knew it existed! Now in Germany....well this video will be very helpful, so cheers!
If you make your own puddings (B+W), but don’t put them into skins but rather pour them into a flat tray about a quarter of an inch deep and allow it to set up doing them as separate layers, then when both layers are set turn the tray upside down on to a flat surface covered with a clean cloth or a layer of cling film or grease proof paper and roll it like a Swissroll or old fashioned Rolly Poley suet pudding using the cloth/film/paper to keep a tight roll and chill it for a couple of hour’s or overnight. Finally cut the roll into disc’s approximately 3/4’s of an inch thick and fry as part of an English fried breakfast or simply top a slice with a lightly fried egg and eat while the yolk is still runny.
I know one ald guy in centrl Europ that makes white puddind, using white rice instead of barley. It is such a GRET dish! Keep this videos coming man, 'cos you are helping out lots of fellas out there who think that cooking is about some ramsey or the other one... good job.
Here in Cape Breton this is such a traditional dish. Great to see a video on how it's made. Never made it but sure do love eating them. But now that I've see your video I will give it a try. Love the video . Thanks
Thank you Scott. I now have plans for the next hog killing the fall. There was complaints about too much fat to render. Now we can turn it in to something amazing. Cant wait for the next video.
i am a butcher myself buit good golly i wish i would have been gone over to england to learn your guys sausages and so on would love to keep it alive over here in germany
German butchers have their own wonderful traditional charcuterie - though sometimes I wonder if all those over the top E.U food standards that freak out over fermented meats etc might be the demise of such culinary history.
Dear Scott, I enjoy your videos a lot, this is truly an art. Big fan of all of them, even the lengthy videos. I enjoy all the recipes, even the pork ones, which I cannot eat, but to see the passion and love you put into your work is fabulous, I really appreciate a great chef cooking great meals using traditional methods. Please keep them coming, I hope one day I can create what you made. Cheers Scott!
I have never had it. Now that I know what it is I will! I already love pot barley and the thought or adding pork fat to it makes my mouth water. Thanks for your vids. Always great.
Excellent videos .Brings me back to my European roots when my family used to do that . Bravo! Saw the blood pudding one too but we use marjoram instead of sage. Again great videos.
I do like black pudding (boudain, blood sausage or whatever you want to call it) but I do much prefer white pudding. Again, another hting I cannot find in London. The only place I get it is in Scotland occasioanally with a breakfast in a B&B. My friend used to bring me back some great white pudding from Bolton market when she went home for the weekend, I used to cherish it! To be honest, I never actually knew what was in it but I do now, so thanks again. Another beauty of a vid.
Craig Holly Nice one craig,this is a great old fashioned recipe which is delicious,if you want ,you can substitute the barley for groats,either way,its a winner,if you need any advice leave me a comment,all the best..Scott
I know that this is an old UA-cam video now but I thought that it was right to comment. The white pudding that I had as a child was much rougher than this recipe, the fat would be rough cut by hand into cube like shapes and the same for the leeks; tyme would also be added. The whole mix would also be much drier than the one shown in the video so that it didn't disintegrate whilst cooking. You should be able to cut the sausage longways in half and it will more or less stay together while frying, use beef dripping to cook with.
In a similar vein, how about some Scottish breakfast stuff? Fruit pudding, slice sausage, maybe even tattie scones? Or red pudding? Used to be something you'd see in Scottish chippies reasonably often, but not so much nowadays it seems.
+Martin Ahlman Sweden now has it. I'm an ex-pat Englishman living in Skåne and making traditional English sausages, sausage rolls, Scotch eggs, haslet and pork pies for my own consumption. Scott's recipes are first class.
+Martin Ahlman I would if I could but I'm only an old dude making enough to keep me sane! I do, though, have recipes for exquisite pork pies and English sausages that are easy to make.
Care to share them, I'd love to make some proper English food :-) The English kitchen has been crapped on for way too long, despite all the good things.
Scott, I can't wait to try this recipe! I just love the "Old School" stuff!! Cooking and sausage making is like a hobby for me, now isn't that crazy for a "Butcher"?? ! //Aside from my motorcycle !! By the way , I have been doing the stuffed boneless chicken for years,. My variation leaves the drumsticks bone-in and the wings bone-in. When it/s all stuffed and trussed it looks just like a whole stuffed chicken !! I have pictures of this process but no way to share them with you!
Thanks for sharing these uncommon recipes with us, I love barley so I think this would be fabulous. I never ever knew what cornflower was before seeing this video.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I'm Irish and I love black and white pudding. Every butchers has his own resipe and you find the one you like. Clonakilty pudding is exceptional.
As an ex butcher I find that Scott is fantastic at explaining and showing how to make some 'unusual' products. I think that anyone who slates him off has no imagination. Scott explains everything about how and why all the animals parts are utilised.
Personally I have made black pudding, haggis and tons and tons of sausages that were excellent and so much better than most shop bought stuff.
All I can say is well done Scott and I hope the slaters can look at these videos in a different light, that is, a positive light, because they DO work....
This white pudding is my next project...!!!
Fred Mason I agree completely with you. I'm a Butcher from Scotland now living in Austria. Still in the trade but have forgotten most of the recipes from back home. Scott's videos are an excellent help. They keep the traditional recipes alive in an age where fast food is all to easy.
There's no such thing as an "ex-tradesman" - you've obviously learnt your craft and worked hard at it - no one can ever take those skills, muscle-memories and knowledge away !
His workmanship is great.
@@scotusforis_72 If you were making white pudding with leeks or barley not surprised you had to immigrate!
Fred Mason!? This is Bob Hanson, area manager Isle of White, International Stores - how are you? Would be good to hear from you after all these years.....
Scott I must say this recipe is perfect and I am truly thankful as an Irish person living abroad. It’s been 11 years since I’ve had some white pudding. Until this morning.
I used a 50mm fibre less casing and boiled at 180f for an hour. Perfect 👏
I'm in Alaska, and I just made my first batch of this. DELICIOUS!!!!!
THANK YOU SO SO MUCH for sharing this!!! My family LOVES it!!!
ESPECIALLY my husband!!!
This looked absolutely amazing. Just imagining it paired with eggs, toast and bacon. ....man! Thank you Scott for doing this and all that you do. To take on the role of a teacher like you have, is a noble one indeed.
I am in the US and my husband is Scottish, I can't thank you enough for posting this recipe and showing us how to make it! Thank you!
I have now made two batches to date, with great success. I followed the recipe to the letter for the first batch and had great comments from several people who had either made them as a butcher or eaten them regularly from their early years onwards. I added a little extra pepper and some Parsley to the second batch and that turned out even better - thanks Scott. These "Puddings" freeze really well and, as a meal, can't be beaten - I often bake mine whole till golden brown in a medium oven and serve with boiled or mashed potatoes, Carrots and a green vegetable with Parsley Sauce ........ simple food at it's glorious best!
you never said how much fat love your channel irish in cambodia
A message for Americans. A UK pint is 20 fl oz while the US pint is 16 fl oz. Also the US v Imperial (UK) fl oz is slightly different (but only by a miniscule amount). This looks fantastic and I really miss white pud here in the States. Thank you.
+Bigus Dickus Thank you very much.
So that's 10 8 ounce cups, 5 American Pints or 2.5 quarts?? Thanks Bob! I would have really frigged that up with out your input...
Mr. Rea quoted "a pint's a pound the world around". Is not correct?
A pint is a pound the world around is a true statement. A British pint is still 16oz unless you’re talking about beer.
@@kathkwilts Just to clarify: UK Imperial liquid measurement: 1 pint equals 20 fluid ozs. UK Imperial weight measurement: 1 lb equals 16 ozs. Personally I now stick to metric measurements!
Don't know why anyone would give you a thumbs down on this. I find it absolutely delish. Thanks again Scott. Keep teaching us old school recipes, I just love them. :)
Made these yesterday and all my lot had an excellent breakfast with them this morning. Chicken breast stuffed with white pudding and wrapped in streaky bacon for dinner tonight with colcannon.
Thanks a lot for putting this video up, really appreciate the effort involved. Next up, black pudding...
Dude, that was amazing! As a country boy/prepper/survivalist in the Ozarks of Missouri, I can appreciate this recipe- and it connects me to my Irish roots as well!
Ralph Wright my dads immediate family is from missouri have welsh as well as scottish and irish roots they were heavy in the mining at least the welsh portion was my great great grandfather emigrated from wales to the USA and ended up in the ozarks first in cotton trade in southeast missouri then into galena mining cheers
As soon as I saw the barley, leeks, and bowl of pork fat, I knew this was going to be awesome. Thanks for another killer vid, Scott.
I've never been so intrigued to make or even eat something that looks so much like wet cement. Great video.
Ounces n pounds ??? It’s 2020!!
It’s so good. Can’t meet any decent white or black pudding in the US.
this is most definitely not white pudding , it’s oats
@@carolcurtis1573it's definitely white pudding, every butcher had their own variation on the recipe. Some used barley, others used oats. Some used back fat, others used suet. Some added leeks, others didn't. They all had their own spice blends as well. It all depended on what they had available and the taste preferences of the locals.
@@LoreTunderin I’ve only realised it’s Irish white pudding 🙈 not Scottish as ours is oats and onions , totally different
You, sir, are a global culinary treasure. Chefs, of course, get most of the glory, and baker's also get a lot of respect. But for those of us who eat meats, which I believe is still MOST of us, the butchers, meat-cutters, and charcuterie experts like you are just as important and deserving of respect and appreciation. You have all of mine, sir, and thank you for all the treasured secrets you are passing on to us. It would be a great honor and pleasure to sit at your table for any meal of your making! White pudding is now on my long endless list of projects.
Scott, you're amazing. Your cooking channel is the best, bar none, for meats. I love to cook and I'm great at it, but you are inspiring me to push myself. I'm from The States, so we don't see stuff like this even though a good bit of us have English/Scottish/Irish heritage. It's absolutely brilliant. Well done sir.
Oh my god they look amazing.
I love white pudding and loved watching the making of fantastic traditional white pudding.
Thank you.
Thanks Scott, I remember white pudding as a child. My Dad and I were the only two in the family that loved it.
I tried store bought white puddings, but today they are not like what you got in the 60s, and 70s. Grocery stores had old time butchers back then.
Have this all the time battered for dinner from the chip shop I never even thought of it as a breakfast item. Game changer!!
Tremendous cooking and butchery another great recipe. Top video and great MPW reference
love your dishes, love the butchering, gave me retrospect.
After a few pints of heavy, love a White pudding supper from the chippy when I visit my Scottish relatives in Glasgow
Awesome!
I just discovered your channel tonight and have spent the last 3 hours binge-watching your videos. Fantastic stuff!
I did the same at that time. Cheers
I've heard of black puddin' but not white puddin'. Once again you have introduced me to something new. It looks wonderful. Cheers Scott.
After watching this video I couldn't wait to make my own White Pudding because commercial puddings are tasteless these days. I used Pinhead Oats instead of Barley and I didn't have access to Ox Runners so I baked my puddings in a roasting tray lined with baking paper and cooked until the internal temperature reached 75 C. When completely cooled, I cut the resulting slab into 1.5" squares. Lovely result, well pleased and all thanks to the knowledge and practical demonstration Scott provided in this video. I just love it!
Fantastic delicious outstanding! Thank You Mr. Butcher ( Scott Rae) !
I am enjoying these videos from the UK. I am in the U S.
Thanks for this. English,Irish, Scot and Welsh built Canada and along came the German and Italians with others. You make us proud offer heritage and we look forward to others from all over contributing even more great dishes.
Another great video Scott.
The first time I had white pudding was when I was working in Germany, we drank in an Irish bar and the owner did our breakfast. The white pudding was excellent, I ate it but I never even thought about asking what was in it. Now I know, thanks.
I might just put my late Nanna's old hand mincer to use.
Scott just awesome. Enough said wow.
Everytime I watch your videos I am awe-struck, Your knowledge and willingness to share it ! Thanks for letting us in your kitchen.
Always wondered about white pudding. Fantastic video.
Tremendous videos and help. I'm Scottish and I've lived in Thailand for 13 years and have had to depend on "Red Cross" parcels from family and friends when they visit for the more 'unusual' foods until i discovered these vids. Have now successfully followed Scott's videos and am now a dab hand at making slow cooked lamb in a mir poix sauce, pork sausages and over this weekend hopefully white puddings and blood sausage. Haggis next week.Wish me luck.
How unique! as an American I have never seen this but not that I have I really want to try it! Thank you for all your informative videos.
Thank you so very much for showing how to make white pudding sausage. I came across this video by accident while looking at blood pudding recipes. I had never heard of white pudding until this video. It looks very easy and economical to make. I'm willing to bet it might be even better if you lightly smoked it. I'm going to try it both ways. Again, thank you!!!
Thank you for making this excellent video. My Scottish husband has been pining for white pudding since we moved to New Zealand! The Stornoway white and black puddings are his favourite, but it's fantastic to see someone else sharing the tradition with the world!!
This is not the white pudding we have in Scotland , it’s oatmeal, onions ,suet ,all spice ,salt and a bit of water , mealie is the same as white pudding but not in the skins , so your Scottish husband will not have eaten this recipe on here . Not saying what this guy is making isn’t good but it’s not what us Scot’s call white pudding. It’s more an Irish white pudding as that contains either barley or oatmeal and very fatty minced pork shoulder and flour .
Scott makes me proud to be at the top of the food chain!
Oh I'm going to have to try these immediately!!
Fricken yummy I've ate polish blood sausage and love it never tried this but it looks amazing
This is by far my most favorite recipe yet, I made this three days ago and it is absolutely fantastic! Thanks for sharing
Fantastic! Thanks for sharing!
I rarely leave comments but I have been following you for what now seems like an age; it's almost an addictive 'stalking', Scott. Not only are you entertaining but greatly educational in the way that you describe your processes and procedures in precise detail. Please keep up the good work.
Fantastic video! I so miss white pudding here in Australia. Thanks Scott I'm inspired.
Scott,
Thank you again.
I have been subscribing for
a few years, I catch up when your,
films appear.
I always find you,helping and explaining,
thank you:
Your passion for good honest food,shines through.
I am hoping to explain too people how I do what I do.
I have been watching Tyson Fury.
I can say , as a witness for you that you are
without going mad;a you-tube butchers angel.
I feel like , I have started a new job and I will be making what you are next time, as a job.
I am so slow to inter act on social media.
but I never realised that you-tube is the best.
I will be fascinated to see how long it takes too see if
this praise reaches your finger too acknowledge
it’s message.
Thank you Scott,
All the best,
Henry
Thank you for uploading and all your hard earned research that has gone into this video!
Stunning, real food, the usual high standard we've come to expect, thank you Scott
Mouthwatering!
Scott I have worked in butchery myself and found this very educational and interesting! Brilliant work mate!
that white pudding looked fantastic, soft mushy a fried egg, slice of toast, hot cup of tea and call it Sunday morning. well done man
Thank you so much for a great demonstration. My old aunt stopped eating black pudding but wanted white ones. Now, with your help I will make some for her. You did a great job making this video and I am very grateful.
God I LOVE white pudding! Think I'm going to have to go to my butchers tomorrow!
Excellent Video Scott. These sort of dishes are not trendy enough. Will not be done by TV Celebrity Chefs, lucky we have you to show the way.
If he can just figure out how to incorporate kale, tofu and blue berries into his recipes the world will stand at attention and he will be the next "darling" of the culinary world.
You get white and black pudding in the top restaurants in Ireland .
Jack Hackney here are a few ideas for blk pudding www.clonakiltyblackpudding.ie/recipes Amazing I tell you AMAZING
That is amassing. I've never seen this sausage before and it looks delicious. Thank you Scott for another wonderful video.
Fantastic video Scott, It's great to see you making all these products from scratch. I am starting to make my own sausages thanks to you and now white pudding too.
The French also have this, it's known as boudin blanc. Another great film, very informative. Many thanks, Mark
Boy I sure would like to try that. That was great Scott.
I just want to say thank you for teaching me so much. I have not tried the pudding yet but my sausages are great thanks to you. I moved abroad 8 years ago and finally i can produce my own meats
A true labour of love, thank you.
Thank you! I love white pudding but can't get it anywhere apart from driving 5 hours to Scotland. It really is one of the nicest things in the world!
Thank you for making this video.
I’m having some white pudding from the Windsor farm shop and it is delicious! 😋
Came here to see what it’s made of.
Down in darkest Devon, we always got white pudding growing up, then in south east I struggled to find people who knew it existed! Now in Germany....well this video will be very helpful, so cheers!
I love black and white pudding - but had no idea that was how you made it ie: ingredients and process . Final product looked amazing
If you make your own puddings (B+W), but don’t put them into skins but rather pour them into a flat tray about a quarter of an inch deep and allow it to set up doing them as separate layers, then when both layers are set turn the tray upside down on to a flat surface covered with a clean cloth or a layer of cling film or grease proof paper and roll it like a Swissroll or old fashioned Rolly Poley suet pudding using the cloth/film/paper to keep a tight roll and chill it for a couple of hour’s or overnight. Finally cut the roll into disc’s approximately 3/4’s of an inch thick and fry as part of an English fried breakfast or simply top a slice with a lightly fried egg and eat while the yolk is still runny.
I know one ald guy in centrl Europ that makes white puddind, using white rice instead of barley. It is such a GRET dish! Keep this videos coming man, 'cos you are helping out lots of fellas out there who think that cooking is about some ramsey or the other one... good job.
Fantastic! Thank you.
Here in Cape Breton this is such a traditional dish. Great to see a video on how it's made. Never made it but sure do love eating them. But now that I've see your video I will give it a try. Love the video . Thanks
Thank you Scott. I now have plans for the next hog killing the fall. There was complaints about too much fat to render. Now we can turn it in to something amazing. Cant wait for the next video.
Looks delicious. I'll try this! From Michigan thanks!
i am a butcher myself buit good golly i wish i would have been gone over to england to learn your guys sausages and so on would love to keep it alive over here in germany
They're Irish mate, not English.
German butchers have their own wonderful traditional charcuterie - though sometimes I wonder if all those over the top E.U food standards that freak out over fermented meats etc might be the demise of such culinary history.
Dale Nesbitt English butcher
@@dalenesbitt2491 white pudding is english
Love your videos .. white ring pudding is the best !! Amazing 😉
It looks like it would be delicious!
Wow, your video is indeed the first time I've ever even heard of white pudding. Cheers for this Scott!
really good and easy to follow.
Dear Scott, I enjoy your videos a lot, this is truly an art. Big fan of all of them, even the lengthy videos. I enjoy all the recipes, even the pork ones, which I cannot eat, but to see the passion and love you put into your work is fabulous, I really appreciate a great chef cooking great meals using traditional methods. Please keep them coming, I hope one day I can create what you made. Cheers Scott!
I have never had it. Now that I know what it is I will! I already love pot barley and the thought or adding pork fat to it makes my mouth water. Thanks for your vids. Always great.
Excellent videos .Brings me back to my European roots when my family used to do that . Bravo! Saw the blood pudding one too but we use marjoram instead of sage. Again great videos.
would love to find a big white tray like you have have looked since seeing this and no joy my dad was butcher near 65 yrs you remind me of him working
Another great video Scott i learn so much from You're video's. Send some up to Scotland.
Thanks for the vid man, I v'e enjoyed it.
i love this stuff
As always bro........ awesome job. Love your channel!
amazing lad...searched everywhere for such a video, thanks a lot !!!
Lovely Scott, truly, you are an artist.
Thanks Scott! I'll have to make these some time!
Great Video thank you Scott !! How much back fat did you use in this recipe.?
I do like black pudding (boudain, blood sausage or whatever you want to call it) but I do much prefer white pudding. Again, another hting I cannot find in London. The only place I get it is in Scotland occasioanally with a breakfast in a B&B. My friend used to bring me back some great white pudding from Bolton market when she went home for the weekend, I used to cherish it! To be honest, I never actually knew what was in it but I do now, so thanks again. Another beauty of a vid.
Thanks Scott,had my first taste of white pudding today as we are going to start making it in the butchers I work in so going to try this.
Craig Holly Nice one craig,this is a great old fashioned recipe which is delicious,if you want ,you can substitute the barley for groats,either way,its a winner,if you need any advice leave me a comment,all the best..Scott
ok thanks scott
Craig Holly Can I use rice like susbtitute?
That was just stunning to watch
I know that this is an old UA-cam video now but I thought that it was right to comment. The white pudding that I had as a child was much rougher than this recipe, the fat would be rough cut by hand into cube like shapes and the same for the leeks; tyme would also be added. The whole mix would also be much drier than the one shown in the video so that it didn't disintegrate whilst cooking. You should be able to cut the sausage longways in half and it will more or less stay together while frying, use beef dripping to cook with.
OMG I will try this....Thanks
I love this gonna make it
In a similar vein, how about some Scottish breakfast stuff? Fruit pudding, slice sausage, maybe even tattie scones? Or red pudding? Used to be something you'd see in Scottish chippies reasonably often, but not so much nowadays it seems.
Fantastic as always Scott
looked great haven't had that in 10 years! I need to get back to Ireland.
Delicious Don't knock it till you try it. My favorite is black pudding.
Brilliant stuff thank you😋😁🇮🇪😋
Sweden needs this! This is brilliant.
+Martin Ahlman Sweden now has it. I'm an ex-pat Englishman living in Skåne and making traditional English sausages, sausage rolls, Scotch eggs, haslet and pork pies for my own consumption. Scott's recipes are first class.
+Alan George Barstow You need to expand! And I need you to expand to make it available up here...
+Martin Ahlman I would if I could but I'm only an old dude making enough to keep me sane! I do, though, have recipes for exquisite pork pies and English sausages that are easy to make.
Care to share them, I'd love to make some proper English food :-)
The English kitchen has been crapped on for way too long, despite all the good things.
+Martin Ahlman No problem. You tell me where I can post them and I'll gladly oblige.
Quality Brother. Nice work ! Cheers
Scott, I can't wait to try this recipe! I just love the "Old School" stuff!! Cooking and sausage making is like a hobby for me, now isn't that crazy for a "Butcher"?? ! //Aside from my motorcycle !! By the way , I have been doing the stuffed boneless chicken for years,. My variation leaves the drumsticks bone-in and the wings bone-in. When it/s all stuffed and trussed it looks just like a whole stuffed chicken !! I have pictures of this process but no way to share them with you!
Stellar.....
Thanks for sharing these uncommon recipes with us, I love barley so I think this would be fabulous. I never ever knew what cornflower was before seeing this video.