White pudding

[Ken Boy]

Hi Paul
I used Hog Casings on the puddings whot;::: NO STRING did not even think of that !!!!!!!!!!!!!!!!! Never mind will know next time!! I was thinking of black pudding next time but after looking at the posts on the forum over the past few days I shall wait untill the mix is sorted out

[Paul Kribs]

Ken Boy

The black pudding should be fine, but personally I would not add all the water in one go. Go with about a kg at first and leave it for 15 mins and see what it takes, then add more as necessary until you obtain the consistency. I try to get it to 'sloppy plaster'... sometimes it takes more water sometimes less. I have a new batch so will go and make some, just to see if it comes out OK. Will let you know.

Regards, Paul Kribs

[Paul Kribs]

Ken Boy

Have a read of my findings re: black pudding mix.
http://forum.sausagemaking.org/viewtopic.php?p=10140#10140

Regards, Paul Kribs

[Vernon Smith]

I have just finished making the second lot of white pudding following the recipe Paul Kribs posted a while ago. I poached the first batch for an hour and a half in a rectangular mould just the same way as I sometimes make black pudding. The second batch I stuffed in hog casings and simmered for 45 minutes just to see the difference in taste and texture. None at all as far as I can tell. Perhaps white pudding is an acquired taste because I didn't rate it much at all. It tasted just like sausage-flavoured porridge to me but then, looking at the ingredients, I guess that's how it should taste. Can't win 'em all I suppose! Unless anyone has a variation on that recipe that makes the flavour significantly different I think I will keep my pork rinds until I've plucked up the courage to try a batch of saveloys. Would be interesting to hear if anyone else has the same opinion of white pudding as I do.
Regards,
Vernon Smith

[Rik vonTrense]

Well the Irish white pudding I have bought from Tesco is really tasty as a breakfast fry up like we use black pudding but I have never made any myself.


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