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A white form of poached sausage, Particularly popular in Britain in medieval times, when it would be made "meatless" on fast days, containing either breadcrumbs, oatmeal groats or rice. These would be steeped in milk overnight, then mixed with cream, egg yolks, currants, spices (such as cinnamon) and beef suet (this would be left out for "meatless" version - before being poached.
The name is derived from the Norman-English word "pudingis", which at the time just denoted boiled/poached sausages. A related Scottish product is called 'skirlie'.
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