What ingredients are in Irish white sausage?
 

I know that a wise man shouldn't ask what's in sausage, but.... I know that boudin blanc has rice, but from the limited information I can find on the Web Irish white sausage seems to be all meat. Can one of the Irish posters--or other Fodorites who know about this--confirm or contradict?

Irish White Pudding Sausage

2 1/2 lbs. medium ground pork butt
2 1/2 lbs. fine ground pork butt
5 cups plain bread crumbs
4,eggs lightly beaten
8 cloves pressed garlic
1 tbsp. Salt
3 tsp thyme
3 tsp.basil
3 tsp marjoram
3 tsp black pepper
2 cups ice water

Mix thoroughly keeping cold. Stuff into casings making 2 1/2 inch
links or pat into small compact patties. Refrigerate over night before
freezing.
Fry to golden brown.

The following is a recipe I found. The black pudding (sausage) is blood sausage.
Irish White Pudding Sausage
Ingredients: 2 1/2 lbs. medium ground pork butt,
2 1/2 lbs. fine ground pork putt,
5 cups plain bread crumbs,
4 eggs lightly beaten,
8 cloves pressed garlic,
1 tbsp. salt,
3 tsp thyme,
3 tsp.basil,
3 tsp marjoram,
3 tsp black pepper,
2 cups ice water.
Mix thoroughly keeping cold.Stuff into casings making 2 1/2 inch links or pat into small compact pattys.Referigerate over night before freezing.Fry to golden brown

Do I hear an echo? ....:)

:-) We doooo know how to google!

here's another, cd
there's a gaggle on google!
BASIC IRISH SAUSAGES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Lean pork
8 oz Pork fat, without gristle
1/2 t Ground allspice
1 t Salt
Fresh-ground pepper
1 pn Dried sage or marjoram
1 oz White breadcrumbs (opt)
Ground ginger, mace, nutmeg
Cloves, cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a
teaspoon or so each time to check the flavor until you get it the way
you like it.) Add the herbs and breadcrumbs and any spices used.
Fill skins as usual.

from "Irish Traditional Food"

I assume you are asking in they are gluten-free (and not looking for recipes)? If you are talking about the sausage made from the Middle White pig (a rare breed that originated in Yorkshire and cherished for its flavor), they typically will not be diluted with unnecessary fillers such as rice and masked in herbs. They should be gluten-free but don't hesitate to ask the chef for confirmation.

You are correct in NOT asking what is REALLY inside those casings. If you've ever been to a hog rendering you'd agree. Just eat them and enjoy them in ignorant bliss.

The recipes given above are all clearly written by Americans: they use words, measuring systems and spelling that are quite foreign.

Apart from anything else, the product you're talking about is actually called 'white pudding': 'white sausage' is almost wholly reserved over here for German-style sausages, sold in links in the odd deli.

And that's important. It's one thing for foreign food writers to say how they would make white pudding: it's quite another to know what's inside the slice of white pudding your B+B landlady will have cut from the pack she bought at Tesco.

Which will be pork meat, unspecified rusk and unspecified spices, all the usual preserving agents and casing.

That pork will be whatever's left over at the factory from other pork processing needs, minced to a consistency close to a terrine. Most people believe the rusk should be barley: in practice the supermarket junk most of the catering industry uses comes from cheaper cereals: probably wheat - and yes, that might pose problems for people who can't take gluten.

I've never seen an ingredients declaration on commercial white puddings that didn't include cheap fillers. And yet to encounter anyone, outside a few posh restaurants, who made their own white pudding.