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Has anyone got a recipe for White Pudding please ?

Thanks

robin

I'll post you a recipe next week, sorry but with the New Year just starting I have a lot of catching up to do.

kind regards

Parson Snows

Hi Robin

I afraid my New Years over so here's a recipe to be going on with until Parson gets back.

SCOTCH WHITE PUDDINGS

4 lb. fine oatmeal
3 lb. beef suet
1/2 lb. leeks

Seasoning
2 1/4 oz. salt
3/4 oz. ground white pepper

Method
Suet and leeks are broken down coarsely on a mincer, seasoning added, and all the ingredients well mixed. Filled into ox runners or wide hog casings, not too tightly, tied off into 1 lb. rings, and boiled for about 30 minutes.

From the book
Sausage and Small Goods Production
by
Frank Gerrard
ISBN 7198 2587 3

Regards
Sausagemaker

Thanks Sausagemaker. I'm planning a biker's breakfast for some of my motorbike pals (my other hobby) and I'd like to do everything home made. Thought it would be nice to do white pudding as well. I've located some recipies for the French version with lots of eggs and cream but I'd prefer to do a British white pudding if possible.

As promised

The following recipes are taken verbatim from the 1930 book �Handy Guide for Pork Butchers� by T.B. Finney

*** Start of Text

White Puddings
To every 7 lbs of Groats or Pearl Barley use 7 lbs of Leaf chopped to about the size of a nut. The Groats or Barley should be tied up lossely in a bag and boiled for about 30 minutes. Place in a large tub, then add the Seasoning, Leaf, Farina, etc. and 4 quarts of New Milk. Mix the whole well together; fill into skins; boil for about 20 minutes in a perfectly claen copper, or they will turn brown.

Mixture
7 lbs Scotch Groats or Pearl Barley
7 lbs Leaf
2 lbs Leeks
4 lbs Flour
3 lbs PAB or Farina (my note: PAB was a trade name for a binder, possibly Rusk)
4 quarts New Milk

Puddings (White) Seasonings
No. 1.
6 oz Salt
3 ozs White Pepper
� oz Rubbed Thyme
� oz Rubbed Marjoram

No. 2.
6 oz Salt
3 ozs White Pepper
� oz Ground Corianders
� oz Ground Pimento (my note: ground allspice)

No. 3.
6 ozs Salt
3 ozs White Pepper
1 oz �Noren� (North of England Pudding Spice)

Scotch White Pudding
Cut Suet into small pieces about � inch. Mix all ingredients thoroughly and loosely into beast runners. Tie into rings and boil for half an hour, then hang to stiffen.

Mixture
4 lbs Beef Suet
6 lbs Fine Oatmeal
� lb Leeks
2 lbs PAB (my note: PAB was a trade name for a binder, possibly Rusk)

Seasoning
1 � ozs Ground White Pepper
3 ozs salt

*** end of text

The following recipe is taken verbatim from the circa 1929 book �The Butcher�s Manual of Hints & Recipes� by John A. Palframan

*** Start of text

Scotch White Puddings
8 lbs. Fine Oatmeal
6 lbs. Beef Suet
2 ozs. White Pepper
4 � ozs. Salt, fine
� lb. Chopped Onions

Free the suet from all string matter, cut into cubes about �-in., mix ingredients together and fill loosely into beef runners, tie in rings, cook for 25 minutes at 200 degrees. Hang up to set.

*** end of text

The following recipes are taken verbatim from the circa 1950 book �The Butcher�s Manual of Hints & Recipes� by John A. Palframan

*** Start of text

White Puddings

No. 1
8 lb Scotch Groats
7 lb Leaf Fat, cut into small cubes
2 � lb Leeks or Onions
3 lb Flour
2 lb Cornflour
1 lb Farina
4 qts New Milk
8 oz salt
3 oz Peter Piper Pepper (my note: trade name for ground pepper)
2 oz Celery salt or small stick of Celery

Mix well together, fill into wide hog casings, cook for 25 minutes at 185 degrees. Hang up to cool.

No. 2
8 lb Fine Oatmeal
6 lb Beef Suet
2 oz White Pepper
4 � oz Salt, fine
� lb Chopped Onions

No. 3
12 lb Medium Fine Oatmeal
8 lb Beef Kidney Suet
2 � oz Pepper (my note: Ground White Pepper)
4 � oz Fine Salt
1 qt New Milk

After removing skin from suet, cut into small cubes about � in., mix all ingredients, fill into beef runners, tie in rings, cook 3o minutes at 190 degrees. Hang up to cool.

*** end of text


I�ll post some White Pudding recipes from Scottish Cookery Books in the next couple of days

I hope that this information is of some use to you

Kind regards

Parson Snows

Thanks Parson.

robin

good luck with your biker's breakfast , please let us (the forum) know which recipe you used and how it all went down.

kind regards

Parson Snows

sausagemaker wrote:SCOTCH WHITE PUDDINGS

4 lb. fine oatmeal
3 lb. beef suet
1/2 lb. leeks

Seasoning
2 1/4 oz. salt
3/4 oz. ground white pepper

Method
Suet and leeks are broken down coarsely on a mincer, seasoning added, and all the ingredients well mixed. Filled into ox runners or wide hog casings, not too tightly, tied off into 1 lb. rings, and boiled for about 30 minutes.

From the book
Sausage and Small Goods Production
by
Frank Gerrard
ISBN 7198 2587 3

Regards
Sausagemaker

im going to try this one..

Mealex666

you wrote

im going to try this one.. Referring to Frank Gerrard's Scotch White Puddings

This should work out fine as do most of his recipes. The book (written predominately for the UK market) has been around since 1935; with numerous revisons; and I would recommend that if you ever get a chance to pick up a copy do so.

kind regards

Parson Snows

[quote="Oddley"][color=indigo]Welcome to the forum culsal�

Please tell me what size mincer plate do you use for this recipe. Also what casings are best?

EDIT: what happened to culsal� post? he posted this.[/color]

[quote="culsal�"]This is an authentic recipe for white puddings or 'boudins blancs' I was given some years ago in France. We started with 65kg of meat on that occasion, but the proportions are as follows:
6.5kg fresh pork belly with plenty of fat
3.5 litres of milk
1.5kg onions
knob of butter
salt - approx 20grams per kilo
pepper - approx 5grams per kilo

Method

Remove rind from belly, cut the meat in pieces and chill.
Finely chop the onion, sweat gently in butter without colour and allow to cool.
Mince the pork and onions and place in large bowl. Season with salt and pepper.
Stir in the milk. The mixture should be quite soft and runny. I sometimes use a bit less milk, adding a beaten egg and a pot of double cream instead. Before filling the skins, check the seasoning in the normal way by frying a little of the mixture in a pan.

Make generous puddings as they tend to shrink. I tie each one off with string rather than attempt to twist them. Once this operation is complete, gently lower the puddings into a large pan of simmering water and bring back quickly to simmering point. Poach gently for twenty minutes WITHOUT BOILING and remove from the liquid to drain and cool.

These boudins are delicious barbecued on a gentle charcoal fire. They should be succulent, delicate and creamy. We serve them with soft, creamed potato (what the french call 'pur�e') and apple quarters fried in butter - russets if possible, but coxes will do.[/quote]
[color=indigo]Well that was weird![/color][/quote]

Thanks for your greeting Oddley,

I confess to having much more experience eating sausages than making them. My favourite is the 'andouillette' or tripe sausage, a well-made example of which must surely be the pinnacle of the sausagemaker's art, although some might contend with this view. The casings I use for both my white puddings and sausages are preserved in salt and were bought from a supplier in France while I was on holiday. I suppose they are hog casings but cannot be certain. They cost me 16 euros and seem to do the job.

For the modest quantities I make at home I use a Spong 25 hand mincer. It has a single plate with 1/4 " holes. I've lost the plastic grips and I'm so fed up with it working loose and sliding about all over the place when I turn the handle that I've just upgraded to an electric grinder. I think using a slightly finer plate might be an improvement. I'll let you know when the barbecue season begins!

Yes that's strange. I never saw the original reply on the forum but got it as a personal E Mail. I'll most likely give this a go as well.