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.
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!
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!
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...
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. :)
@@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.
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.
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
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 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.
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.
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.
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.
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.
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 .
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.
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.
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!
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!!!
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
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
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.
A few months back, I quested for white pudding instructions. As you have mention, there's nothing out there. I found plenty of instructions for how to cook the prepared item, but nothing on how to make it. Thank you, thank you, thank you!
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.
As a Scot living in Perth W/Australia the delights of home aren’t easy to come by & when you do get them they are generally very poor. I’ve made Haggis from your recipes & pork sausages, now I’m definitely going to make your white & black pudding. Thanks Scott
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.
Slice open and thoroughly clean your leaks, mate. They are notorious for sand, which would be horrible, biting into such a great dish. In a bowl of water, the sand drops out of separated layers. Cut longitudinally down the stalk.
I've done what Scott has done for many years, a little bit of sand or earth never hurt anyone... I'm a firm believer in the old adage "a little bit of dirt" . I think we've gone too far these days when every single speck of dirt has to be removed - many no longer have immunity & become ill far too easily.
I abhor grit in my food. I cut the leeks lengthwise and then soak them for a bit before I rinse them under running water... I have also found that parsley can harbor grit, as well...
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.
Well lad I'm from St John's Newfoundland, Canada, they say its the most Irish place outside of Ireland its self and let me tell ya, we can buy blood puddings and white puddings in most supermarkets here, I makes me own black pudding (me mother taught me) and now thanks to you I'm going to give white puddings a go, thanks for the video, I would love to know the exact amounts you used though, Thank you
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 used to have an old girl used to make me 30IB at a time and it was beautiful ,then , bless her, she died and there was no more i tried places all over the southwest to make it for me but they always put to much pearl barley in it but now i've seen this i'm inspired to try myself. thankyou very much
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 feel good you suggest thyme first cause that is what I was thinking! Thank you Scott for everything. As our cuisine gets fancier, these kind of wholesome simple and delicious recipes are too often overlooked. Worry not I say, there is elegance in simplicity and this kind of cuisine will make a comeback when the new generation rediscovers it's roots. Man I want to put these in my smoker.
I made 14 x 60mm x 600mm with these quantities. Fantastic product but I will reduce it to a quarter of ingredients. Thanks again Scott. Irish man here in Australia 👍
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.
I have used a similar mix to stuff a marrow. I have no idea how it will turn out. Thats what inspired me to search for a white pudding mix. I did mine by guess work then after watching this I realised it was pretty similar except I had not used any meat. Many thanks for your inspiration
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
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.
This is the go to Channel for a lot of unknown recipes that are not flooding TH-cam or the internet Im so glad there is someone keeping these forgotten recipes alive because we are slowly losing a lot of the recipes our ancestors used to make ..Great job my friend..ps.... What is the brown sauce
I grew up in Newfoundland,as a kid my mom would send me to one of the local butchers in our area. They all made their own recipe. But I liked the ones from Casey's. So if I was doing the shipping that's where I went. Since leaving NL , 45 years ago I have not had a white pudding. Until I saw your video. I just happened to be making pork sausage and was watching your video, when I discovered this gem. I'll certainly be making some of these as I have plenty of ingredients. One little mention we have an herb in Newfoundland called NL savoury. I have never found it anywhere else. There is only one farm there that cultivates it, that I know of. I often ask someone returning to the island to bring me back some. I use in all kinds of stuffing from beef heart to birds to baked fish. And also as a seasoning in other dishes. Keep up the vids I enjoy them emensely. Also I rediscovered many old favorites. With British, Scots and Irish influence.
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.
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!
Scott!!!!! You've done it again lad!!! 3 hours before me tea and i'm bloody starvin'. I'll never bloody learn will I? Thoroughly enjoy your videos and i've made a few of your recipes meself. Pork pie x3, sausages (with moose meat), steak and kidney pie X4 etc etc. Keep the videos coming Lad great job! John (exiled Brit in Canada)
Great video Scott! I had some white pudding yesterday (and some blood pudding as well) from a butcher in Cape Breton, Nova Scotia. Delish! Anyway, I am curious. My understanding is that white pudding is made with oats and suet. Do you think oats and suet would make a significant difference? Thanks! josh
This is fantastic. I've been looking for a recipe for years. This looks really tasty although I'm going to add a bit of chopped parsley to mine. Thanks for making this video, I really appreciate it!
this looks amazing - so good your way of cooking barley I have never seen - would like to know more about cooking it in a bag (and you say hams are cooked that way too???)
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.
Ive made haggis,brawn and black pud,I want to do this next and scrapple.In the city of Cardiff a butcher does Tiger Bay pudding.A white pud with turmeric garlic and chilli..its great!
Hi scott.i absolutely love your videos. But I understood all of the measurements, but you didn't say the only ingredient I'm not sure of was the amount of back fat in weight for this recipe. Please help
I halved the recipe Today, I used regular pig casings. The issue I had was after cooling the pudding in the coldwater bath to firm up which they did, I decided to cook a couple of links. Immediately after the pan heated up the entire contents of the links just oozed out into the frying pan. the seasonings came out awesome, I halved the amount of celery salt and added celery seed as well which really gives you a nice flavor. My question is WHY did the contents leak out? Scott's Fried up nice. I may try the banger recipe next using the homemade rusk, wish me luck
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.....
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.
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!
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.
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!
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
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...
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.
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. :)
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
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
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.
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
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 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.
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.
Have this all the time battered for dinner from the chip shop I never even thought of it as a breakfast item. Game changer!!
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.
Oh my god they look amazing.
I love white pudding and loved watching the making of fantastic traditional white pudding.
Thank you.
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.
This is by far my most favorite recipe yet, I made this three days ago and it is absolutely fantastic! Thanks for sharing
Scott I have worked in butchery myself and found this very educational and interesting! Brilliant work mate!
Everytime I watch your videos I am awe-struck, Your knowledge and willingness to share it ! Thanks for letting us in your kitchen.
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.
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 .
Fantastic delicious outstanding! Thank You Mr. Butcher ( Scott Rae) !
love your dishes, love the butchering, gave me retrospect.
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.
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.
Tremendous cooking and butchery another great recipe. Top video and great MPW reference
I've heard of black puddin' but not white puddin'. Once again you have introduced me to something new. It looks wonderful. Cheers Scott.
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!
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!!!
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
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
Stunning, real food, the usual high standard we've come to expect, thank you Scott
Scott makes me proud to be at the top of the food chain!
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.
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!
A few months back, I quested for white pudding instructions. As you have mention, there's nothing out there. I found plenty of instructions for how to cook the prepared item, but nothing on how to make it. Thank you, thank you, thank you!
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.
Thank you for uploading and all your hard earned research that has gone into this 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
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
I am enjoying these videos from the UK. I am in the U S.
As a Scot living in Perth W/Australia the delights of home aren’t easy to come by & when you do get them they are generally very poor. I’ve made Haggis from your recipes & pork sausages, now I’m definitely going to make your white & black pudding. Thanks Scott
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
Slice open and thoroughly clean your leaks, mate. They are notorious for sand, which would be horrible, biting into such a great dish. In a bowl of water, the sand drops out of separated layers. Cut longitudinally down the stalk.
I've done what Scott has done for many years, a little bit of sand or earth never hurt anyone... I'm a firm believer in the old adage "a little bit of dirt" . I think we've gone too far these days when every single speck of dirt has to be removed - many no longer have immunity & become ill far too easily.
I abhor grit in my food. I cut the leeks lengthwise and then soak them for a bit before I rinse them under running water... I have also found that parsley can harbor grit, as well...
Boy I sure would like to try that. That was great Scott.
Fricken yummy I've ate polish blood sausage and love it never tried this but it looks amazing
Always wondered about white pudding. Fantastic video.
Oh I'm going to have to try these immediately!!
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.
Scott just awesome. Enough said wow.
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
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
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.
That is amassing. I've never seen this sausage before and it looks delicious. Thank you Scott for another wonderful video.
Well lad I'm from St John's Newfoundland, Canada, they say its the most Irish place outside of Ireland its self and let me tell ya, we can buy blood puddings and white puddings in most supermarkets here, I makes me own black pudding (me mother taught me) and now thanks to you I'm going to give white puddings a go, thanks for the video, I would love to know the exact amounts you used though, Thank you
Fantastic video! I so miss white pudding here in Australia. Thanks Scott I'm inspired.
Great Video thank you Scott !! How much back fat did you use in this recipe.?
Wow, your video is indeed the first time I've ever even heard of white pudding. Cheers for this Scott!
Another great video Scott i learn so much from You're video's. Send some up to Scotland.
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.
Awesome!
I used to have an old girl used to make me 30IB at a time and it was beautiful ,then , bless her, she died and there was no more i tried places all over the southwest to make it for me but they always put to much pearl barley in it but now i've seen this i'm inspired to try myself. thankyou very much
God I LOVE white pudding! Think I'm going to have to go to my butchers tomorrow!
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 feel good you suggest thyme first cause that is what I was thinking! Thank you Scott for everything. As our cuisine gets fancier, these kind of wholesome simple and delicious recipes are too often overlooked. Worry not I say, there is elegance in simplicity and this kind of cuisine will make a comeback when the new generation rediscovers it's roots. Man I want to put these in my smoker.
The French also have this, it's known as boudin blanc. Another great film, very informative. Many thanks, Mark
I made 14 x 60mm x 600mm with these quantities. Fantastic product but I will reduce it to a quarter of ingredients. Thanks again Scott. Irish man here in Australia 👍
amazing lad...searched everywhere for such a video, thanks a lot !!!
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.
Fantastic! Thanks for sharing!
I have used a similar mix to stuff a marrow. I have no idea how it will turn out. Thats what inspired me to search for a white pudding mix. I did mine by guess work then after watching this I realised it was pretty similar except I had not used any meat. Many thanks for your inspiration
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
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.
This is the go to Channel for a lot of unknown recipes that are not flooding TH-cam or the internet Im so glad there is someone keeping these forgotten recipes alive because we are slowly losing a lot of the recipes our ancestors used to make ..Great job my friend..ps.... What is the brown sauce
I grew up in Newfoundland,as a kid my mom would send me to one of the local butchers in our area. They all made their own recipe. But I liked the ones from Casey's. So if I was doing the shipping that's where I went. Since leaving NL , 45 years ago I have not had a white pudding. Until I saw your video. I just happened to be making pork sausage and was watching your video, when I discovered this gem. I'll certainly be making some of these as I have plenty of ingredients. One little mention we have an herb in Newfoundland called NL savoury. I have never found it anywhere else. There is only one farm there that cultivates it, that I know of. I often ask someone returning to the island to bring me back some. I use in all kinds of stuffing from beef heart to birds to baked fish. And also as a seasoning in other dishes. Keep up the vids I enjoy them emensely. Also I rediscovered many old favorites. With British, Scots and Irish influence.
A true labour of love, thank you.
Had a lovely black and white pud for me brekkie this morning. Didn't make it myself, but I sure enjoyed it even more because of your videos. :-)
As always bro........ awesome job. Love your channel!
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.
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!
Scott!!!!! You've done it again lad!!! 3 hours before me tea and i'm bloody starvin'. I'll never bloody learn will I? Thoroughly enjoy your videos and i've made a few of your recipes meself. Pork pie x3, sausages (with moose meat), steak and kidney pie X4 etc etc. Keep the videos coming Lad great job!
John (exiled Brit in Canada)
adopt me.even tho im nearly 60
Great video Scott! I had some white pudding yesterday (and some blood pudding as well) from a butcher in Cape Breton, Nova Scotia. Delish!
Anyway, I am curious. My understanding is that white pudding is made with oats and suet. Do you think oats and suet would make a significant difference?
Thanks!
josh
This is fantastic. I've been looking for a recipe for years. This looks really tasty although I'm going to add a bit of chopped parsley to mine. Thanks for making this video, I really appreciate it!
this looks amazing - so good
your way of cooking barley I have never seen - would like to know more about cooking it in a bag (and you say hams are cooked that way too???)
I tried these in Blairgowrie in the late 50's, bought them in the local chippie, fantastic
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.
Wow, looked fantastic and very delicious.
Thx alot for your videos Scott. I really appreciate and its entertaining!
Looks absolutely amazing!! Thanks for doing a video on this dying art! Wish I were there to try a bit.
Thanks for the vid man, I v'e enjoyed it.
Ive made haggis,brawn and black pud,I want to do this next and scrapple.In the city of Cardiff a butcher does Tiger Bay pudding.A white pud with turmeric garlic and chilli..its great!
Brilliant stuff thank you😋😁🇮🇪😋
Hi scott.i absolutely love your videos. But I understood all of the measurements, but you didn't say the only ingredient I'm not sure of was the amount of back fat in weight for this recipe. Please help
Excellent video,bcoz of an excellent teacher.thank you Scott, I've learned many good things from you.👌👍
I halved the recipe Today, I used regular pig casings. The issue I had was after cooling the pudding in the coldwater bath to firm up which they did, I decided to cook a couple of links. Immediately after the pan heated up the entire contents of the links just oozed out into the frying pan. the seasonings came out awesome, I halved the amount of celery salt and added celery seed as well which really gives you a nice flavor. My question is WHY did the contents leak out? Scott's Fried up nice. I may try the banger recipe next using the homemade rusk, wish me luck