White pudding

[Richierich]

I have been "challenged" to come up with a White pudding, anyone offer any recipes/suggestions?

Tried the search, but apparently there are 1050 threads matching that!

[captain wassname]

Johnfb is the white pudding man

Jim

[saucisson]

Try here: http://forum.sausagemaking.org/viewtopi ... ng&start=0

then you've only got 1049 left to go

Dave

[Richierich]

Thanks in hope that is the one Dave, on the iPhone, so didn't really fancy a long trawl!

[johnfb]

Thanks in hope that is the one Dave, on the iPhone, so didn't really fancy a long trawl!

The final recipe for Irish style white pudding is on this thread and I must say it is pretty damn near, or better, than shop bought.

i fyou happen to be making this for an Irishman (ex pat) then they will be very pleased with the results.

john

[Richierich]

Not an ex pat irishman, but an englishman with a strong affinity for the emerald isle and who has spent many months over there.

Thanks for the information - new skins etc. on order, once I finish decorating the bedroom I have one week left to sausage make before the new job starts.

[johnfb]

Dont put the pudding in skins...use the clingfilm and steaming method...works better

John

[Richierich]

Dont put the pudding in skins...use the clingfilm and steaming method...works better

John

Thank you! Only took a glance over the link, was thinking of stuffing and poaching, like a black pudding.

[Richierich]

Just had a more detailed read, there seems to be quite a few iterations of the recipe. Am I correct in assuming the ones you listed following Oddleys request are the best and most like the shop bought Irish versions (page 4 of the thread I think)

[saucisson]

Mine is certainly a Pudding that happens to be White, and not intended to be an authentic anything, so follow John's for a true Irish one

Dave

[johnfb]

Just had a more detailed read, there seems to be quite a few iterations of the recipe. Am I correct in assuming the ones you listed following Oddleys request are the best and most like the shop bought Irish versions (page 4 of the thread I think)

This is the one I use all the time. It is not in the link as it was a work in progress. This is as good as shop bought, Ithink.
I now tend to blitz it in the food processor too to make it stick better after cooking but it is ok if you dont it will just be looser in the final result.

Recipe:
600 grams of pork.
325 grams of pinhead oatmeal
400 grams of water
30 grams of onion
20 grams of Cornflour
10 gram of milk powder
100 grams of breadcrumbs
20 grams of salt
30 grams of spice mix
10 grams of sugar

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.


John

[wheels]

I do a very similar version to John's (Not surprising as we worked on the recipe together - a long distance sausage affair! ).

I omit the MSG, bread, sugar, milk powder and cornflour and use some potato starch (2% of total sausage) as a binder instead. Otherwise the percentages are about the same - I've stuck with John's seasoning, it's superb. I use very fatty meat or a mix of meat and back-fat.

I can vouch for the fact that John's formulation has a flavour very like (in fact, a lot better than...) the commercial products he kindly sent to me.

Phil

[Richierich]

Thank you indeed to both John and Phil for the input, might have me an experiment next week, although I worry the decorating might hang over the weekend.......

[johnfb]

I do a very similar version to John's (Not surprising as we worked on the recipe together - a long distance sausage affair! ).

I omit the MSG, bread, sugar, milk powder and cornflour and use some potato starch (2% of total sausage) as a binder instead. Otherwise the percentages are about the same - I've stuck with John's seasoning, it's superb. I use very fatty meat or a mix of meat and back-fat.

I can vouch for the fact that John's formulation has a flavour very like (in fact, a lot better than...) the commercial products he kindly sent to me.

Phil

I use the breadcrumb to bulk it out as I am a cheap bast*rd..
Also the sugar becaue I felt it was needed, you don't taste it but you know if its not therre.
The MSG, because I use it in everything although Phil has a reaction to it if memory serves me right.
Cornflour because I dont have potato flour
Milk powder to keep in the juices.
I also use the fattiest pork I can find

If you check out the ingredients scrrenshot Phil took of the stuff I sent him, and the amount of crap in there, this formulation is the way forward


John

[Iamarealbigdog]

John, (and Phil)

You guys are so much my hero.... (you too Dave...)


Ok I'm making your recipe this weekend. I have done 3 blog posts on making white pudding. While I love them I could not get another person in my house to eat them.

I will do a photo journal and post with credit to you and Phil. perhaps the kids will eat this version.


Cheers