[Sca-cooks] white sausages

[The Eloquent Page]

My redaction -

2 cups milk
1 cup cream (as heavy as possible)
1 cup steel cut oats or whole oat groats
3 tbs chopped suet - roughly pea sized
1 date - finely chopped
2 tbs currants
6 tbs sugar
3/8 tsp ground clove
3/8 tsp ground mace
1/8 tsp pepper
1/8 tsp sale
4 egg yolks
sausage casings


Soak oats in milk for at least 12 hours.  Bring cream to a boil then 
remove from heat.  Add soaked oats and steep at least overnight.
Ideally the oats will have absorbed nearly all the cream.  Add egg 
yolks, spices, fruit, sugar and suet and mix thoroughly.
Stuff mixture into sausage casings, leaving some space for expansion.  
Gently boil, pricking as the sausages swell, until the mixture is cooked.
Remove, cool, and store for at least 24 hours.
When ready to serve, gently boil them to reheat (or microwave) and then 
grill or broil until browned.  Set on platters and trim edges with sugar.


On 2/12/2019 7:14 PM, Terry Decker wrote:
> To make the best white puddings.
>
> Take a pint of the best, thickest and sweetest cream, and boil it, 
> then whilst it is hot, put thereunto a good quantity of fair oatmeal 
> grits very sweet and clean picked, and formerly steeped in milk twelve 
> hours at least, and let it soak in this cream another night; them put 
> thereto at least eight yolks of eggs. a little pepper, cloves, mace, 
> saffron, currants, dates, sugar, salt, and a great store of swine's 
> suet, or for want thereof, great store of beef suet, and then fill it 
> up in the farmes <intestines, sausage casing> according to the order 
> of good housewifery, and then boil them on a soft and gentle fire, and 
> as thet swell, prick them with a great pin. or a small awl, to keep 
> them that they burst not: and when you serve them to the table (which 
> must be not till they be a day old), first boil them a little, then 
> take them out and toast them brown before the fire, and so serve them, 
> trimming the edge of the dish with salt or sugar.
>
> Markham,  Gervase, The English Housewife, 1615
>
> Notes:
>
> Based on entries about oats and oatmeal found further on in the book, 
> the oatmeal grits are probably whole cleaned oat kernals, which would 
> also explain the long soaking in milk followed by cooking and soaking 
> in cream. I would suggest soaking the grits for about 24 hours, then 
> following the recipe.  I purchase cleaned, hulled oats at Natural 
> Grocers.  A simple but effective substitute would be steel cut oats.
>
> Given the pint of cream, I would expect the recipe to use 8 oz. or 228 
> g. of oats.  Since I haven't made the recipe, this is subject to 
> experimentation.
>
> Boil the sausage at a low simmer, such as used for poaching eggs.
>
> A hat pin or a cake tester should make a good tool for releasing 
> expanding gas to relieve pressure as the sausages cook.
>
> Bear
>
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