Another recipe for white pudding

[rasher]

8oz (225g) chicken breast raw or cooked
8oz (225g) loin of pork
1lb (450g) hard back fat
12oz (375g) onions,chopped
2oz (50g) breadcrumbs
3 fl oz (100ml) milk or cream
3 eggs beaten
1 tablespoon salt
1 tablespoon white pepper
1 teaspoon mixed spice
2 pints (1 litre) water
1 pint (600ml) milk

MInce the meat and fat very finely, and mince a second time with the onions. Soften the breadcrumbs in the the 3 fl oz milk or cream, then add to the mixture along with the beaten eggs and the seasoning. Mix together well.
Stuff the mixture into skins in the normal way. Don't fill too tightly and tie off each sausage into 6 inch (15cm) lengths with strong thread.
Put 2 pints water and 1 pint milk in a large saucepan and bring to the boil. Carefully lower the sausages into the liquid ( a chip basket is useful) Let it just simmer; don't allow it to boil or the sausages will burst. Prick them gently with a needle as they come to the surface. Simmer for 20 minutes, then lift out the sausages and let them drain.
Next day they can be gently pricked again, brushed with melted butter and grilled.

Although this recipe uses chicken breast, turkey can be substituted and could be a useful way of getting rid of the christmas leftovers ! !

Rasher