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madbakerThis week's Resolution Recipe: Irish White Pudding.
1.4 kg white chicken meat (I used boneless, skinless thighs)
1.4 kg lean pork meat
450 g diced fatback (I used a fatty pork shoulder butt for the two together)
12 g salt
7 g each black and white pepper, ground
680 g grated onions
5 g each chopped sage, thyme, and parsley
900 g dried bread crumbs
946 ml milk
8 eggses
35mm hog casings
milk for poaching
(I converted everything to a 1000g meat base, because it makes scaling so much easier... but I'm not going to bother to input it here.)
Grind the chicken and pork through a 3/16" plate. Add the salt, peppers, onions, and herbs. Soak the bread crumbs in the milk. Saute 1/4 of the fatback, cool, and mix well into the forcemeat mixture. Add the bread crumbs and eggs, and mix well.
Puree the mixture in a fud processor and fold in the remaining diced fatback. Stuff into casings and tie into rings. Gently poach in simmering milk to an internal temperature of 155 F. Remove, cool, and refrigerate for 24 hours to develop flavor.
What worked: They were okay. The flavor was... delicate, I guess is the word? This hits the stereotype of British food that doesn't use any spice. They will be decent with a poached egg for a weekend breakfast, though.
I put them in a 2-gallon Ziploc, covered them with milk, and cooked sous vide for an hour to get them to 155 F.
What didn't: I've decided I really don't need to make any more British-style sausages with extenders such as bread crumbs. They make the texture quite soft while I prefer a good meaty sausage.
The sausages still rendered out during the sous vide process, making them a bit greasy on the outside and less aesthetically pleasing.
Interestingly enough: because of the aforementioned rendering issue, when I took the Leicestershire tomato/pork sausages down to Chaz and Karen's this week I did not sous vide them beforehand. We just let them thaw and then I grilled over charcoal. While the sausages were still soft, they didn't exhibit as much texture difference as when they were broiled in the toaster oven. Maybe the directed higher/drier heat melded the fat into the breadcrumbs more? Dunno.
Will I make it again? No (among other reasons, I have a lot in the freezer now; bread crumb extenders mean that it makes a larger quantity than I would normally expect for the amount of meat). If I did decide to try again, I'd omit the bread crumbs. Then again, that basically makes it a German weisswurst, so I'd just make that recipe...
1.4 kg white chicken meat (I used boneless, skinless thighs)
1.4 kg lean pork meat
450 g diced fatback (I used a fatty pork shoulder butt for the two together)
12 g salt
7 g each black and white pepper, ground
680 g grated onions
5 g each chopped sage, thyme, and parsley
900 g dried bread crumbs
946 ml milk
8 eggses
35mm hog casings
milk for poaching
(I converted everything to a 1000g meat base, because it makes scaling so much easier... but I'm not going to bother to input it here.)
Grind the chicken and pork through a 3/16" plate. Add the salt, peppers, onions, and herbs. Soak the bread crumbs in the milk. Saute 1/4 of the fatback, cool, and mix well into the forcemeat mixture. Add the bread crumbs and eggs, and mix well.
Puree the mixture in a fud processor and fold in the remaining diced fatback. Stuff into casings and tie into rings. Gently poach in simmering milk to an internal temperature of 155 F. Remove, cool, and refrigerate for 24 hours to develop flavor.
What worked: They were okay. The flavor was... delicate, I guess is the word? This hits the stereotype of British food that doesn't use any spice. They will be decent with a poached egg for a weekend breakfast, though.
I put them in a 2-gallon Ziploc, covered them with milk, and cooked sous vide for an hour to get them to 155 F.
What didn't: I've decided I really don't need to make any more British-style sausages with extenders such as bread crumbs. They make the texture quite soft while I prefer a good meaty sausage.
The sausages still rendered out during the sous vide process, making them a bit greasy on the outside and less aesthetically pleasing.
Interestingly enough: because of the aforementioned rendering issue, when I took the Leicestershire tomato/pork sausages down to Chaz and Karen's this week I did not sous vide them beforehand. We just let them thaw and then I grilled over charcoal. While the sausages were still soft, they didn't exhibit as much texture difference as when they were broiled in the toaster oven. Maybe the directed higher/drier heat melded the fat into the breadcrumbs more? Dunno.
Will I make it again? No (among other reasons, I have a lot in the freezer now; bread crumb extenders mean that it makes a larger quantity than I would normally expect for the amount of meat). If I did decide to try again, I'd omit the bread crumbs. Then again, that basically makes it a German weisswurst, so I'd just make that recipe...
