White pudding

[Ken Boy]

Hi
Traveling to work this Morning with the radio on they where talking about a white pudding served up with a cooked breakfast

I take it that they where talking about something like a black pudding. Any body Know what they are talking about it seemed to be spicy & they seemed to enjoyed it.
Any ideas

[sausagemaker]

Hi ken Boy

White Pudding is from Scotland & is made from fat, Pork rind, leeks onions & fillers.
Stuffed & cooked the same way as Black pudding

Hope this helps
Regards
Sausagemaker

[roseway]

Hmm... accompanied by a deep-fried Mars bar?

Eric

[sausagemaker]

That's why it's the heart attack capital

[Ken Boy]

Hi sausage maker
Thankyou for the info on white pudding not a great lover of mars bars they all ways remind me of the sixties!!

[Paul Kribs]

Ken Boy

I see you are from 'southern england'. If it is anywhere near Bromley, Kent, there is a butcher in Chatterton Road who sells white puddings. I wouldn't describe them as spicy but delicious anyway.
White Pudding is on my 'to do' list (along with lots of other things).
I have had a recipe sitting here waiting for quite a few months now, just never got around to making it yet. I was intending to use Franco's traditional sausage seasoning as I believe it would replicate subtle seasoning found in white pudding. I also have to get around to purchasing some oatmeal.

Regards, Paul Kribs

[roseway]

I also have to get around to purchasing some oatmeal.

Tescos sell 500 gram bags of medium oatmeal made by a company called Mornflake. It's pure oatmeal ground to what looks like the perfect level for sausage making.

Eric

[Paul Kribs]

Thanks Eric

Ironically 500 grams is what the recipe calls for.

Regards, Paul Kribs

[Ken Boy]

Hi Paul
I think you should dig out the recipe and post on the forum so I can have a bash at making one. I live in Brighton area & It would be bit of a treck to Kent Thanyou for the infomation they also sell oatmeal in Waitrose!!!

[Paul Kribs]

Ken Boy

Remember, I have not tried this recipe yet, but there is no reason why it should not turn out similar to the ones I have bought.

WHITE PUDDING

Ingredients:

500 grams medium grade oatmeal
200 grams finely minced pork fat
200 grams finely minced pork skin (softened)
50 grams of Franco's traditional sausage seasoning
50 grams dried onions
Water
Ox runners

Method:

Boil the pork skin for 30 minutes until soft, then leave to cool, strain and reserve the liquid.
Rehydrate the dried onions in warm water for 30 minutes, strain and reserve the liquid.
Pass the pork fat and pork skin through a fine mincer plate.
Mix all the ingredients together well and gradually add some of the reserved liquid until the mix becomes moist then leave to stand for 15 minutes. If needed add more liquid and mix in until mixture is of a stuffing consistency.
Stuff into ox runners and tie off at 6" links.
Simmer for 35 - 40 minutes.

If you make it, let us know what you think.

Regards, Paul Kribs

[Ken Boy]

Hi Paul
Thanks for quick response would it be ok to use franco's ox bung rather than ox runners

[Paul Kribs]

Ken Boy

I think I would rather step down to a hog casing than go up to a bung, but it's entirely your choice. Obviously you would have to increase the cooking time accordingly. If you go for the hog casing cook at just under a simmer. Can't advise on cooking times for bungs as have never used them, although haggis is usually cooked in a bung for 75 - 90 mins.

Regards, Paul Kribs

[robin]

I just bought some White pudding from Morrison's in Erith, Kent. It's an Irish variety and they always have it in stock. I would guess all of the other Morrison's sell it as well. Very nice it is too !
Robin

[Ken Boy]

Hi Paul
I Have just made a batch of white puddings From your recipe that you posted
I have just cooked up a sample to try it for taste not bad I think you could increase franco's bread mix to 75 -80 grms for a bit more taste plus a dash of salt I also had a problem when simmering them in the pot some of them came undone where I had linked them together
if I make them again I would tie them seperately.











:

[Paul Kribs]

Thanks for the update Ken Boy.

When I posted the recipe "Stuff into ox runners and tie off at 6" links", maybe I should have mentioned the string..
Did you use ox runners?

Regards, Paul Kribs