White Pudding

Recipes for all sausages

Postby johnfb » Wed Sep 28, 2011 1:20 pm

adventureswiththepig wrote:Ok so here's my attempt at White Pudding: http://adventureswiththepig.wordpress.c ... e-pudding/


Great work there, they turned out really well.
I have also made them in large skins too but find the cling film the easier option tbh.
Glad they turned out well for you and that you like the taste.

By the way, I soak my pinhead oatmeal overnight to plump it up.
The last batch I made I addded the spice mixture to the oatmeal as it soaked overnight to try get more flavour into it.
Not sure if it made any difference though.

John
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Postby adventureswiththepig » Wed Sep 28, 2011 1:24 pm

Nice. My oatmeal was actually ground oatflakes. They seemed ok after half an hour or so.
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Postby johnfb » Wed Sep 28, 2011 3:04 pm

adventureswiththepig wrote:Nice. My oatmeal was actually ground oatflakes. They seemed ok after half an hour or so.


Yeah, the first time I made 2 batches one with the flakes just to see...turned out well.
The pinhead is a bit tough, and needs to be softened.

Ohh, by the way, I used onion powder for the last batch instead of real onion...more onion flavour came through but not so much that you'd notice, if you know what I mean.

Try putting some cooked barley in there next time after the grinding, that's popular in Ireland as well.
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Postby wheels » Wed Sep 28, 2011 8:13 pm

It funny how people vary - I like pinhead oatmeal in them with a slightly crunchy texture.

Phil
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Postby johnfb » Wed Sep 28, 2011 8:43 pm

wheels wrote:It funny how people vary - I like pinhead oatmeal in them with a slightly crunchy texture.

Phil


Yeah but you're crazy..... :lol: :wink:
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Postby wheels » Wed Sep 28, 2011 11:14 pm

Doh, you've found me out!

:lol: :lol: :lol: Phil
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Postby adventureswiththepig » Tue Nov 22, 2011 2:37 pm

Do you reckon the clingfilm method would work for a black pudding? I'm thinking your stiffer oatmeal, pearl barley filled type...
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Postby johnfb » Tue Nov 22, 2011 4:11 pm

adventureswiththepig wrote:Do you reckon the clingfilm method would work for a black pudding? I'm thinking your stiffer oatmeal, pearl barley filled type...


Mmmmm...good question.
I would think "no" is the answer if you are pouring in a liquid form to be poached...I would think skins are necessary for this.


http://www.youtube.com/watch?v=0yRbHGEAHY4
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Postby wheels » Tue Nov 22, 2011 7:07 pm

I agree with john. Cling film would be no good for BP. If you don't want to case them, cook them in a loaf tin in a bains-marie like you would a pate.

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Postby adventureswiththepig » Wed Nov 23, 2011 10:20 am

johnfb wrote:
adventureswiththepig wrote:Do you reckon the clingfilm method would work for a black pudding? I'm thinking your stiffer oatmeal, pearl barley filled type...


Mmmmm...good question.
I would think "no" is the answer if you are pouring in a liquid form to be poached...I would think skins are necessary for this.


http://www.youtube.com/watch?v=0yRbHGEAHY4


Absolutely right. I made them last night and there was no hope of rolling them in clingfilm.
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Postby adventureswiththepig » Sun Mar 04, 2012 1:09 pm

Having another go at this today. Can you remind me what the cornflour is for? Its raining and I can't be bothered to go get some...
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Postby johnfb » Mon Oct 29, 2012 8:29 pm

I have updated my recipe for this if anyone cares to try them out sometime:


Spice mix

White pepper : 5 grm
Coriander powder : 5 grm
Ginger powder : 5 grm
Mace : 2 grm
Nutmeg : 3 grm
Allspice : 2 grm
Dried Sage : 5 grm
Mixed herbs, dried : 2 grms
MSG : 5 grms
Onion Powder : 20 grms


----------------------------------------------------

600 grm of fatty pork mince
325 grm pinhead oatmeal (next time I am going to add some cooked barley to the mix too)
400 grm water ( I add this hot to the pinhead oatmeal and leave overnight to bulk up )
20 grm cornflour
10 grm of milk powder
30 grms of spice mix
40 grm of salt
10 grm of icing sugar
100 grm of breadcrumbs


Next batch I am going to add 400 grm of chicken stock instead of water.
I also upped the salt level as I found I was putting salt on the cooked product so just decided to add it into the blend....to hell with blood pressure.
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Re: White Pudding

Postby Iamarealbigdog » Tue Jul 08, 2014 6:12 pm

will give the updated recipe a run this weekend
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