White Pudding

Recipes for all sausages

Postby johnfb » Wed Nov 25, 2009 8:31 pm

Agreed

Don't get me wrong, it is not a kick in the arse away from the REAL thing. Your breakdowns are spot on, it is certainly the flakes adding the taste and a slight increase in salt will do the trick...well done all. :lol:

So will I post some of the proper stuff over to you now that the strike is over???
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Postby wheels » Wed Nov 25, 2009 9:33 pm

Yes please, if you think it will get here OK.

Phil
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Postby johnfb » Wed Nov 25, 2009 10:26 pm

Phil, PM me your address again, I seem to have lost it
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Postby johnfb » Fri Nov 27, 2009 8:16 pm

Re-made the white pudding with oat meal instead. Upped the salt and spices and tastes really nice now. :lol:
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Postby wheels » Fri Nov 27, 2009 10:29 pm

...but is the texture correct.

...and more to the point, does Mrs JohnFB like it?

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Postby johnfb » Sat Nov 28, 2009 11:57 am

Ok, so we had some of the first blend, with oat flakes, for breakfast this morning. Texture, perfect. Cooking, perfect...didn't break down in the pan. The oaty taste has gone, and the final result was PERFECT. This is better than some i have tasted. A success in my book. The second blend us crunchier, but tastes very good too. Plus... The missus thought it was lovely as well. All round....10/10
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Postby wheels » Sat Nov 28, 2009 12:17 pm

YES, YES, YES.

Oops, sorry , I got carried away!

Thanks John, I want to try one based on oatflakes (or well soaked oatmeal) with pearl barley added after mincing.

Phil
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Postby Oddley » Sat Nov 28, 2009 12:26 pm

John a long time ago you asked me how to develop a sausage mix, now you know.. :D

I would like to give your white pudding a try. Can you post the final recipe, please.
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Postby johnfb » Sat Nov 28, 2009 6:03 pm

Oddley wrote:John a long time ago you asked me how to develop a sausage mix, now you know.. :D

I would like to give your white pudding a try. Can you post the final recipe, please.


And I still use your method Oddley...
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Postby Oddley » Sat Nov 28, 2009 6:20 pm

Thank you John for the compliment.

But that still don't get me the recipe.
:(
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Postby johnfb » Sat Nov 28, 2009 6:30 pm

So here are the recipes. All based on Wheels' make up but changed slightly for my liking and because I had some stuff to hand and wanted to get rid of it:


White Pudding ( with oatFLAKES)
Initially these had a sawdust taint off them but they calmed down and there is no taste of this anymore.

Recipe:
600 grams of pork. ( I bought a pack of pork chops for €3 in the SM so used the whole lot rather than have 1 chop left over. They were nice and fatty too, so this replaced the fat in the original recipe)

350 grams of Oatflakes
350 - 400 grams of water (to soak the hell out of the flakes)
30 grams of onion
20 grams of Cornflour ( I didn't have potato flour to hand)
15 grams of salt (will up this to 20 grm next time)
12 grams of spice mix (will increase this to 15 grm the next time)

Spice mix
White pepper 5 grams
Coriander powder 5 grams
Powdered Ginger 5 grams
Mace 3 grams
Nutmeg 3 grams
Allspice 2 grams
Sage 5 grams
MSG 5 grams


Mix everything together and mince through the smallest plate you have. Put lumps of the meat in clingfilm and roll into sausages...you know how to do this so I won't explain. Steam for 30 mins. Let go cold and freeze in amounts you want or fry slices straight away.



White Pudding 2

600 grams pork
325 grams of oatMEAL
400 grams of water
10 grams of onion powder ( I hadn't a spare onion for the 30 grams)
20 grams of cornflour
10 grams of milk powder ( hoping to use this to retain juiciness) I was going to use Supaphos but forgot I had some and used the MP instead
100 grams of bread.
10 grams of sugar ( I added this as I felt manufacturers would use it in their blend and for no other reason)
Salt 5 grams
30 grams spice mix

Spice mix 2

Salt 10 grams (in the blend this time)
White pepper 5 grams
Coriander powder 5 grams
Powdered Ginger 5 grams
Mace 3 grams
Nutmeg 3 grams
Allspice 2 grams
Sage 5 grams
MSG 5 grams


The final mix should be very sticky, like normal sausage meat and not too runny.

The second batch was made spicier, as I felt the first batch could stand a bit of a lift. However, both batches turned out fine, not too overpowering at all. The second makeup has more ingriedents in it so can take the extra spice.

Both are lovely, but at the moment I am swinging towards the first blend, however, the second blend was left to bloom and then put in the freezer so they might taste better, I will have to wait. The MAIN difference between the two will be the oatMEAL with be crunchier then the oatFLAKES. But I don't care...taste bloody great...had a fry up this morning the only thing I didn't provide was the eggs.
Lovely fried and spread on toast or fresh crusty bread.


Please amend to suit your needs...I did, and this suits me but may not suit you.
Last edited by johnfb on Sat Nov 28, 2009 6:43 pm, edited 2 times in total.
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Postby johnfb » Sat Nov 28, 2009 6:33 pm

wheels wrote:YES, YES, YES.

Oops, sorry , I got carried away!

Thanks John, I want to try one based on oatflakes (or well soaked oatmeal) with pearl barley added after mincing.

Phil



I really soaked the flakes very well to bulk them out. I used more than twice the amount of water in your original calculations, but they took it no problem. Regarding the barley...I am going to try this but will mince it along with the rest of the stuff and keep a small amount back for the look of it.


So now....next project....how much barley in the blend..... :roll:
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Postby Oddley » Sat Nov 28, 2009 6:51 pm

Thank's John! :D
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Postby johnfb » Sat Nov 28, 2009 7:05 pm

you're welcome Odley.


Phil:

I have sent you over the following pudding:

The shaws are small little black and white so you can try both and the olhausens is a normal size one. Both blends are lovely

http://www.olhausens.ie/pudding_product ... reland.htm

http://www.shawsfinefoods.com/info_86sh ... oducts.php


Not a patch on ours though......

:lol: :wink:
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Postby wheels » Sat Nov 28, 2009 7:37 pm

Many thanks John.

I owe you one.

Are you going to post the recipe for Oddley, given that you've made the latest changes?

Thanks again.

Phil
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