White Pudding

Recipes for all sausages

Postby adventureswiththepig » Sun Sep 18, 2011 10:31 pm

johnfb wrote: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.


Certainly want to have a go at this. Looks lush.
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

Postby johnfb » Mon Sep 19, 2011 9:53 am

adventureswiththepig wrote:
johnfb wrote: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.


Certainly want to have a go at this. Looks lush.





I make it all the time, in fact I made a 1.5kg batch of it last week.
Messed around with the spices too and added some more sugar, all good.
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby adventureswiththepig » Mon Sep 19, 2011 12:03 pm

Just quickly, What would be your pork to fat ratio? I've got a load of pork shoulder in the freezer that I use for sausages (conveniently frozen in 600g bags) But I reckon that would be too lean on its own. What ratio of pork to fat would you use? Or should I use another cut like Belly?


cheers
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

Postby johnfb » Mon Sep 19, 2011 12:13 pm

adventureswiththepig wrote:Just quickly, What would be your pork to fat ratio? I've got a load of pork shoulder in the freezer that I use for sausages (conveniently frozen in 600g bags) But I reckon that would be too lean on its own. What ratio of pork to fat would you use? Or should I use another cut like Belly?


cheers



Hi adventureswiththepig,
I would guess about 75:25 but to be honest I use whatver I have at the time, but I usually use pork shoulder only with whatever fat is in that.
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby adventureswiththepig » Mon Sep 19, 2011 12:14 pm

Nice! I know what I'm doing later then!
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

Postby johnfb » Mon Sep 19, 2011 12:17 pm

adventureswiththepig wrote:Nice! I know what I'm doing later then!


8)
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby adventureswiththepig » Wed Sep 21, 2011 9:10 am

Is it easy to form the sausages with cling film? If not, I'll just use hog casings I think but I quite like the idea of making larger sausages in film....
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

Postby johnfb » Wed Sep 21, 2011 2:38 pm

adventureswiththepig wrote:Is it easy to form the sausages with cling film? If not, I'll just use hog casings I think but I quite like the idea of making larger sausages in film....


Yeah, dead easy.

Place a large piece cling film on a worktop.
Put your amount of pudding mix (which will be quite stiff) into the middle of it.
Fold the cling film , nearest to you, over the ball of meat anf prress down.
Place you hand at the back of the covered meat, Karate chop style, and push the meat towards you, making sure to keep it covered.
The meat will naturally form a susage shap in the cling film.
Push the sausage shape back into the middle and repeat a few times to get a nice sausage shape the size you want it.

When happy,roll the white pudding completely in the cling film and twist both ends.
Keep twisting. this will squish the white pudding into itself and make the roll very firm.

I usually just poach it in water now for 20 mins..and its done.


Here are some pictures:


http://forum.sausagemaking.org/viewtopi ... g&start=15





John
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby adventureswiththepig » Fri Sep 23, 2011 3:29 pm

THink I'm going to smuggle some leek and bacon into mine...
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

Postby wheels » Fri Sep 23, 2011 4:06 pm

That sounds good to me.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12807
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby johnfb » Sat Sep 24, 2011 9:42 am

adventureswiththepig wrote:THink I'm going to smuggle some leek and bacon into mine...


Not sure about the leek, but the bacon sounds like a flippin great idea.
Will you grind it up too, or mix it in in bits?
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby adventureswiththepig » Sat Sep 24, 2011 10:04 am

Finely chopped and mixed. Made a batch last night. Really good. Will do a blog post on it very soon.
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

Postby johnfb » Sat Sep 24, 2011 1:17 pm

adventureswiththepig wrote:Finely chopped and mixed. Made a batch last night. Really good. Will do a blog post on it very soon.



Nice one, I hope you took some pictures.
User avatar
johnfb
Global Moderator
 
Posts: 2427
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby adventureswiththepig » Mon Sep 26, 2011 11:18 am

johnfb wrote:
adventureswiththepig wrote:Finely chopped and mixed. Made a batch last night. Really good. Will do a blog post on it very soon.



Nice one, I hope you took some pictures.


I did. I also tried cold smoking some of them. Will report back later...
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

Postby adventureswiththepig » Wed Sep 28, 2011 10:35 am

Ok so here's my attempt at White Pudding: http://adventureswiththepig.wordpress.c ... e-pudding/
My pork blog: http://adventureswiththepig.wordpress.com
Follow me on twitter @pork_adventures
adventureswiththepig
Registered Member
 
Posts: 97
Joined: Fri Jul 22, 2011 11:51 am
Location: London

PreviousNext

Return to Sausage Recipes

Who is online

Users browsing this forum: No registered users and 9 guests