White pudding

[wheels]

Thanks Big Dog

John's referring to this one I think, to me it was very much like a Yorkshire Polony:



The other was far better though, far more like what I expected a white pudding to be like (having only ever had the Cornish ones):



It's funny John, even though yours may appear to have more filler it actually has a higher % meat content than mine (by 1%).

Phil

[johnfb]

Yep, that's me, Phil, I have to beat everyone...even by 1%...

Big Dog...follow the recipe and I am sure everyine will like it. I followed your last one on the blog...a bit of a no go I think but this one should work out ok...remember the blitz or not to blitz issue though

And use clingfilm to get a sausage shape, make sure it is packed in there VERY tightly and roll and roll until it is a solid sausage shape. Steam for about 30 mins and leave to go stone cold. Freeze in amounts you want or slice up and grill or fry.
By the way, I use the mirowave to cook mine and then smear it on butter toast..yummm.



john

[johnfb]

Some pictures for you...
















After the steaming






Hope these help

john

[saucisson]

I've just realised Phil that those are chinese supermarket fat ends in the first photo on my post here: http://forum.sausagemaking.org/viewtopi ... y&start=17

[wheels]

Thanks Dave - are they about 45 - 50mm in your recolection? If so I'll try some white puds in them, I'm making some next week with meat I froze earlier this week 'cos I hadn't got time to process all £130 worth that I'd bought!

Phil

[saucisson]

thereabouts:

[Iamarealbigdog]

dave that's what I looking for...


will try these recipies this weekend

[johnfb]

In Ireland we have 3 types.
The two that are in Phil's pictures, and mine,... and the type that is in Dave's (in a large skin)

I prefer the type I make as in phil's pictures; as the type that comes in the skin as in Dave's picture is more mushy and not for my tastes.

But whatever floats your boat as they say...

Looking forward to seeing your results Dog...


John

[saucisson]

Bloomin' cheek, My Oxfordshire White Pudding isn't mushy, it's firm and stiff

Mine can stand up with the best of them, ooh eer missus


Dave

Do try my recipe if you want, but it's not a traditional white pudding.

[johnfb]

Staright from a Carry On Film that...