Irish White Pudding

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Irish White Pudding

Some time back I posted about my trials of an Irish White Pudding recipe that I developed in collaboration with my forum mate John.

Now, I have to admit, I can take-or-leave these Irish delicacies but I believe that this recipe is as close to the commercial ones, as we can get. That is, the ones which I was sent which are made by Breeo Foods of Dublin and sold under the 'Shaws' brand-name. They're the ones on the left in this picture:

Shaws Irish White Pudding

The final recipe stood up to the 'John's mother-in-law' test and passed with flying colours.

Click here, there's more to read...


Turkey Sausage

Turkey Sausage

It was only when we needed freezer space just before Christmas that I remembered that we'd bought a large turkey when they were selling them off after last Christmas! The time had come to use it up - there was 10lb of meat once I'd boned it.

I was confident that some of the Chicken recipes I'd seen over the years could be easily adapted for Turkey. I was so confident that I didn't do the small trial batches I would normally do when developing a recipe. How wrong I was proved to be; talk about 'pride comes before a fall', we hated them!

The two (badly stuffed!) sausages pictured above are Turkey, Spring Onion and Chilli, which also included some garlic and fresh ginger; and Turkey, Spinach and White Stilton, an adaption of one with Feta to make it more local. Whether the turkey was 'past it', or whether chicken and turkey aren't as interchangeable as I thought they were, I don't know. What I do know is no-one liked them.

Oh well, back to the drawing board.

Now, the Turkey 'Ham' that I made at the same time? Now that's another story...


The Far-Famed Cambridge Sausage

Cambridge SausageWhen I came across a sausage called the "Far-Famed Cambridge Sausage" in a 1938 'Handy Guide for Pork Butchers', I couldn't resist making it? But what type of sausage was it?

I'm guessing that it was far better known in those days: I'd only ever heard of it in passing. A quick online search told me that the best know brand was Palethorpe's 'Royal Cambridge sausages', though they were made in Shropshire, and that there were 2,500lbs of them were aboard the Titanic when she sailed on her maiden voyage!

Looking to my books: Anthony and Araminata Hippisley Coxe in the 'Book of Sausages', say "This is probably the most popular sausage in England". Not now it's not: not one of the 'big three' supermarkets sell them!

The 'Book of Sausages' goes on to say that the distinctive flavour is from sage, cayenne, mace, nutmeg, pepper and salt. Other sources omit or have sage as optional. The few places that make it nowadays all seem to include it. Some recipes include ginger and pimento and less commonly mustard. Two recipes, including a butcher's handbook, and a respected traditional curer and sausage-maker, have levels of white pepper of around 1%; a massive amount, similar to a very spicy Cumberland sausage. I think that both must be from the same source, and that there was an error in the original because I can find no reference to the taste being very peppery.

What all have in common is the use of scalded (cooked) rice as a 'filler'. This interested me, as on the sausage-making forum, we are asked for gluten free recipes quite often. Now, before anyone tells me, I know that the rusk that I've included in the recipe contains gluten. However, I'm sure that it could be left out with no problem.

As I already make a Lincolnshire Sausage with sage, and as the Cumberland Sausage that I'm working on also contains it, I've chosen to make a version without sage. My recipe is based on 5 recipes from trade handbooks from the 1930's, 40's and 50's.

Click here, there's more to read...


Mmm...Sausages

Picture of sausages

I've tried a couple of new sausage recipes: more about that later.

In the meantime, these are some of The Thurlaston Sausage.


From Bad to Worse

Doh! What possessed me to write about a luncheon meat when I hadn't finalised the recipe! Normally, it takes numerous trials to formulate a recipe; there's so many variables. With a fresh sausage it's not so bad because you can do trials in 100gm batches and try 5 or 6 variations at a time. I've not yet found a fool-proof way of doing a similar thing with luncheon meat which means that I end up with vast quantities of not too good sausage.

This is my second trial of the recipe for Ham and Garlic Luncheon Meat and to be honest it's worse than the first! I can't believe that, when all I had to do was make the paste firmer, I've managed to make it softer! All I can think is that I messed up on the ratio of fat to meat.

Garlic and Ham Sausage

Oh well, back to the drawing board. I'm not even going to mention the two meat cures I'm doing at the moment: it'd be tempting fate too much!