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WhitePudding Recipe

Traditional Newfoundland WhitePudding Recipe 1 pound fresh beef suet
9 ounces fine oatmeal
1 small onion - chopped
2 teaspoons white pepper
1 and 1/2 teaspoon salt

Remove the beef suet from skin and stringy matter and chop into 1/4 inch cubes. Place all ingredients in a large bowl and mix well. Stuff the mixture into sausage casings and seal. Boil sausages for about 20 or 25 minutes, but no longer of they will turn brow. Hang sausages to set. Once set, fry sausages as per usual. Note: You can add a pinch of your favourite seasoning to the bowl before stuffing. You might try thyme, coriander of marjoram. Makes 8 servings

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