White Pudding (Newfoundland)

1 lb fresh beef suet
9 oz fine oatmeal
1 small onion, chopped
2 tsp. white pepper
1½ tsp. sea salt

Remove the beef suet from skin and stringy matter and chop into ¼” cubes. Place all ingredients in a large bowl and mix well. Stuff the mixture into sausage casings and seal.

Boil sausages for about 20-25 minutes, but no longer of they will turn brow. Hang sausages to set. Once set, fry sausages as per usual.

Makes 8 servings.

Cook’s Note: You can add a pinch of your favourite seasoning to the bowl before stuffing. You might try thyme, coriander of marjoram.