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this is off the back of a private post between Wheels and I and an inital post with Dave (sausisson) on white pudding.

Original post:
http://forum.sausagemaking.org/viewtopi ... y&start=17


So here goes.

Pudding is like everything else, many recipes but here is my one. Stuffed into beef middles and poached in water for about 10-15 mins then into cold water. I froze mine and use one each saturday fried in thick slices until golden.
Please feel free to mess around but please let me know if you come up with a better recipe or tweek as I am still looking:


250grm of barley (cooked for 2 hrs in chicken stock cube in 1 ltr of water until almost in a pulp) Tastes lovely at this satge by the way.
1kg of pork usual fat ratio.
2 onions
1 kg breadcrumbs

Mince all together (twice if you wish). Add some of the stock, not sure how much... probably about 1.5 pints mix until it looks like thick porridge.
Add spice blend and stuff into middles. Poach for 15 mins. the first time I did this I poached for 1 hour and opened the pot to find the middles had all burst and what looked like a pot of vomit with condoms floating in it.

When stuffing I tie off each, 6-8 inch length, like salamis to stop stuffing comming out during the poaching.

10 grm salt (may increase this next time as I thought it could have used more salt but the missus says to leave it alone as it tastes fine to her)
5 grm white pepper
5 grm corriander
5 grm powdered ginger
3 grm mace
3 grm nutmeg
2 grm allspice
5 grm powdered sage
5 grm MSG (optional)



Let me know how it goes

John

looked like a pot of vomit with condoms floating in it

LOL now that's a vivid image!

Hi,
Chortle

looked like a pot of vomit with condoms floating in it

LOL now that's a vivid image!

Really appetizing! One wonders....

40mm?

a pot of vomit with condoms floating in it

That was one hell of a party!!

but a great ad strapline though!!

I was writing that post and trying to describe the mess in the pot...that was the best I could do and thought the imagery would suit.

I made a small batch of these today. Mine were a bit 'soft' - I think I over-did the liquid. I'll stick to the same amount of liquid as breadcrumbs next time - my concept of thick porridge is obviously on the thin side! I'll use the same weight of liquid as crumb next time.

I cased them in 'oversize' hog's casings - about 40mm and cooked them at 80°C for 20 mins which was fine. A couple that we cooked longer, to try and firm them up more, de-cased; they will be made into rissoles with a little more breadcrumb.

I've never tasted the real Irish puddings, but to me the taste was spot on: much like the Cornish 'hog's pudding' I had many years ago.

This recipes a real keeper. Thanks John.

Glad they worked out for ya. I think the texture was a bit "soft" too, and will use more breadcrumb next time too..or less liquid.
Taste ok though.

Taste is superb John.

...and also a good base for a polony. I've still not perfected my recipe for that!

Phil

Guys....

I feel for you all... I'm there and want to perfect this project

Hers what I had so far Black Pig White Pudding

We are changing from regular oatmeal to steal cut on the next run which I'm doing this next weekend...

We had no spice in it at all, perhaps some enhancement there...

Keeping you posted

Big Dog

Try John's spice mix - it's good.

John

Do you mince all the barley or does some go in in pieces?

Phil

Hi Phil

I mince about 3/4 of it along with the rest of the mixture, and add the rest in its pulp form for a bit of texture and bite.
I'm glad you like the spice blend, I feel like I have paid you back for my fav wheels sausage blend..

John

PS: Did you feel the salt was enough or did it need a bit more?

The jury's still out on the salt. I made another batch today using the thick liquid left over from cooking the barley at 2:3 to the (semi-dried) breadcrumbs and 18g per kg salt. We'll be trying them tomorrow, so I'll let you know.

You've paid me back, and much more!

Phil

I lost track of how this compared with my attempt, can you point out the differences John?

Dave

Hi Dave,
Your inital recipe was:
500g medium minced lamb (Mine was New Zealand, 20% fat: 80% lean)
250g Pearl barley
500ml Lamb stock ( If I had time I would have made some, but I used a Knorr Lamb stock cube )
2 medium onions diced finely
2 tsp salt
1/2 tsp cayenne powder (or hot chilli powder)
1 tsp ground coriander
1 tsp ground white pepper
1 tsp ground mace
1 tsp freshly grated nutmeg.


My Blend:
10 grm salt (may increase this next time as I thought it could have used more salt but the missus says to leave it alone as it tastes fine to her)
5 grm white pepper
5 grm corriander
5 grm powdered ginger
3 grm mace
3 grm nutmeg
2 grm allspice
5 grm powdered sage
5 grm MSG (optional)


And that got me thinking ....I then started to look at the recipes on the backs of white puddings in the Supermarkets and tried to get an average on what they were. No listing of the spices but in general the Irish taste buds would go towards the blend I made up possibly without the allspice but I felt it would need a kick in it somewhere. The MSG would most definitely be in it too.
You left your barley whole I think I remember you telling me, but I wanted a more mushy mixture because my wife does not like the kind with pieces of barley in it...picky picky.
Try it out and let me know what you think. I am sure it needs more salt.

John