White Pudding

Method

Mince the pork meat and fat together finely, or ask your butcher to do this. Combine the minced meat and fat with breadcrumbs, diced onion, salt, pepper, thyme, sage and nutmeg in a large bowl, mixing thoroughly until well bound. Soak the pork casings in warm water for 30 minutes to soften them. Using a sausage filler or piping bag, stuff the mixture into the casings, tying off at 10cm intervals to form individual puddings. Poach the white puddings in simmering water for 20-25 minutes until cooked through, then drain and cool. Fry in a hot pan with a little oil until the skin is golden and crispy on both sides before serving.