This recipe provides a traditional method for making delicious Scottish White Puddings, also known as Mealie Puddings. They are a savory sausage made with oatmeal, suet, and onions, perfect for a hearty breakfast or as part of a main meal.
Yields: Approximately 6-8 puddings (depending on size)
Prep Time: 30 minutes
Cook Time: 45-60 minutes
Ingredients:
- 225g (8 oz) medium or coarse pinhead oatmeal
- 110g (4 oz) beef suet, finely grated or minced
- 1 large onion, finely chopped
- 450ml (1 ½ cups) water or beef stock
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ¼ teaspoon white pepper (optional)
- Natural or synthetic sausage casings (hog casings are traditional, about 1.5-2 inches in diameter)
Equipment:
- Large saucepan
- Large mixing bowl
- Sausage stuffer (optional, but highly recommended)
- Kitchen string
Instructions for cooking White Puddings:
1. Prepare the Oatmeal:
- In a large saucepan, bring the water or beef stock to a boil.
- Gradually stir in the oatmeal.
- Reduce the heat to low, cover, and simmer gently for about 15-20 minutes, or until the oatmeal is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Remove from the heat and let it cool slightly.
2. Prepare the Other Ingredients:
- While the oatmeal is cooking, finely grate or mince the beef suet. Ensure it’s as fine as possible for even distribution.
- Peel and finely chop the onion. You can either leave it raw for a more robust flavor or gently sauté it in a little fat until softened and translucent for a milder taste. Traditionally, it’s often used raw.
3. Combine the Ingredients:
- In a large mixing bowl, combine the slightly cooled cooked oatmeal, grated or minced suet, and finely chopped onion.
- Add the salt, black pepper, and white pepper (if using).
- Mix all the ingredients thoroughly with your hands or a spoon until well combined. The mixture should be slightly sticky.
4. Prepare the Sausage Casings:
- If using natural casings, rinse them thoroughly inside and out under cold running water. Soak them in lukewarm water for at least 30 minutes to make them more pliable.
- If using synthetic casings, follow the manufacturer’s instructions.
5. Stuff the Puddings:
- Attach the sausage casing to the nozzle of your sausage stuffer. Carefully thread the entire length of the casing onto the nozzle.
- If you don’t have a sausage stuffer, you can carefully spoon the mixture into the casings, but this can be more challenging.
- Gently feed the oatmeal mixture into the stuffer and fill the casings, being careful not to overfill them, as they may burst during cooking. Leave some space at the ends for tying.
- Once a section of casing is filled to the desired length (usually around 6-8 inches), twist the casing to create a link. Tie off the ends securely with kitchen string. Continue this process until all the mixture is used.
6. Cook the Puddings:
- Place the filled puddings in a large saucepan and cover them with cold water.
- Bring the water to a gentle simmer over medium heat. Do not let the water boil vigorously, as this can cause the casings to split.
- Simmer the puddings for approximately 45-60 minutes, or until they are firm to the touch.
- You can also prick the puddings gently with a needle or skewer in a few places before or during cooking to release any trapped air.
7. Serve:
- Carefully remove the cooked white puddings from the water with a slotted spoon.
- They can be served immediately as part of a traditional Scottish breakfast with fried eggs, bacon, sausages, and potato scones.
- Alternatively, they can be sliced and pan-fried until golden brown and crispy.
Serving Suggestions:
- As part of a full Scottish breakfast.
- Sliced and fried as a side dish with other meals.
- Served with neeps and tatties (mashed turnips and potatoes).
Tips:
- Ensure the suet is very finely grated or minced for the best texture.
- Don’t overcook the oatmeal, as it will become too mushy.
- Be gentle when handling the filled casings to avoid tearing them.
- If you don’t have sausage casings, you can try forming the mixture into small patties and pan-frying them, although this won’t be a traditional “pudding.”
- White puddings can be frozen after cooking. Allow them to cool completely, wrap them tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Enjoy your homemade Traditional Scottish White Puddings! They offer a unique and comforting taste of Scotland.