White Pudding

[Te Apiti]

Would anybody have a more modern way of making WHITE PUDDING???

[BriCan]

Would anybody have a more modern way of making WHITE PUDDING???

Can you explain what you mean by "a more modern way of making WHITE PUDDING"

These might be helpful

http://forum.sausagemaking.org/viewtopi ... te+pudding

http://forum.sausagemaking.org/viewtopi ... te+pudding

http://forum.sausagemaking.org/viewtopi ... ck+pudding

http://forum.sausagemaking.org/viewtopi ... ck+pudding

http://forum.sausagemaking.org/viewtopi ... te+pudding

[onewheeler]

There are probably more versions of white pudding than you can shake a stick at. The ones I'm familiar with are the ones sold around Pershore and Eversham (Worcs) which are meat-free, and taste as if they contain fat (including some beef), onion or leek, oatmeal and low-key spices, principally white pepper, and the ones sold in Gloucester as "Irish" white pudding which taste like spam in a condom.

The Worcs ones are good and sound similar to the "Scottish" ones in the third link down.

Martin/

[johnfb]

Would anybody have a more modern way of making WHITE PUDDING???

This is the one I make all the time now....I never buy it anymore as I feel the recipe and method of cooking are spot on to what I can buy in the shop...only better


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


John

[Te Apiti]

Thanks for giving me some ideas , I am probably being a bit vague by saying "Modern" but I seem to struggle with some of the ingredients and methods of processing that are used in some recipes. In New Zealand I have found that a black pudding has got to have a lot higher meat content than a UK black Pudding & also a bit more spicier than herby to suit the Kiwi Palate???? I hope that hasn't confused you all .

[wheels]

There are also Cornish white puddings which tend to have a higher meat content than the Irish ones. And of course there are the many a various Boudin Blanc from France as well.

No doubt there are also similar varieties in the US as well. I guess that in every sausage producing nation there will be some form of white pudding.

Phil

[BriCan]

the ones sold in Gloucester as "Irish" white pudding which taste like spam in a condom.

The signs of a true sausage maker, one who ties everything and is a connoisseur of tastes