Pease Pudding Recipe (to go along with your saveloys)

Recipes for all sausages

Pease Pudding Recipe (to go along with your saveloys)

Postby Parson Snows » Fri Nov 12, 2004 4:47 pm

I know that this not concerned with sausages but I did promise it the other day to go along with the Saveloy recipes, so here goes.

*** verbatim text follows

Pease Pudding
In some districts there is a demand for pease pudding as a n adjunct to faggots and saveloys. It can be prepared as follows. Obtain a canvas bag � these can be obtained from supply houses specially for the purpose � and fill it not more than two-thirds full of pearl split peas, to allow for swelling. Tie off the neck securely and lower it gently into a copper of boiling water; keep the water boiling and continue cooking for about 3 hours. Turn out the peas into a bowl, add salt and pepper to taste, and mix in sufficient stock to obtain the right consistency, mixing thoroughly with a wooden ladle. Some people prefer to add margarine instead of stock, using about 1 lb. to each 8 lb. of pease (dry weight).
The container should be turned inside out immediately after use, placed in soak, and thoroughly cleaned and allowed to dry before being used again.
With some classes of pease it is desirable to soak overnight prior to cooking, this will of course reduce the cooking time to a certain extent.

*** verbatim text ends

Hope that this is of some use
Kind Regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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