Homemade Irish White Pudding Sausage

Ingredients:

• 395 g pork shoulder (with a lot of fat)
• 265 g of medium oatmeal
• 250 g of water
• 30 g of onions
• 23 g potato flour
• 15 grams of salt
• 18g spice mix, recipe below (Only 18g of this mix is ​​used in the sausage recipe)

Spice mix:

• 5 g white pepper
• 5 g ground coriander
• 5 g of ground ginger
• 5 g of ground sage
• 3 g ground nutmeg husk (mace)
• 3 gr. nutmeg
• 2 grams of allspice

Preparation:

1. Soak the oats in water for about an hour. Grind the meat and onion through a fine-mesh attachment (use a 5 mm hole), then add the other ingredients and mix well. The resulting mince should be firm.
   
   Fill large pork intestines with the minced meat and boil the sausage in water or steam at 75-80°C for 1 minute per 1 mm of sausage thickness. The final internal temperature of the sausage should be 72°C.
   
   Keep it at this temperature for 2 minutes, then cool it in cold water with ice. Before serving, cut it crosswise into 5-10 mm slices and fry.