Go Back  Fodor's Travel Talk Forums > Destinations > Europe
Reload this Page >

What ingredients are in Irish white sausage?

What ingredients are in Irish white sausage?

Old Sep 25th, 2004, 08:54 AM
  #1  
Original Poster
 
Join Date: Feb 2003
Posts: 197
Likes: 0
Received 0 Likes on 0 Posts
What ingredients are in Irish white sausage?

I know that a wise man shouldn't ask what's in sausage, but.... I know that boudin blanc has rice, but from the limited information I can find on the Web Irish white sausage seems to be all meat. Can one of the Irish posters--or other Fodorites who know about this--confirm or contradict?
Joe_in_Silver_Spring is offline  
Old Sep 25th, 2004, 09:05 AM
  #2  
 
Join Date: Jan 2003
Posts: 43,534
Likes: 0
Received 4 Likes on 1 Post
Irish White Pudding Sausage

2 1/2 lbs. medium ground pork butt
2 1/2 lbs. fine ground pork butt
5 cups plain bread crumbs
4,eggs lightly beaten
8 cloves pressed garlic
1 tbsp. Salt
3 tsp thyme
3 tsp.basil
3 tsp marjoram
3 tsp black pepper
2 cups ice water

Mix thoroughly keeping cold. Stuff into casings making 2 1/2 inch
links or pat into small compact patties. Refrigerate over night before
freezing.
Fry to golden brown.
cigalechanta is offline  
Old Sep 25th, 2004, 09:16 AM
  #3  
cd
 
Join Date: Jan 2003
Posts: 8,981
Likes: 0
Received 0 Likes on 0 Posts
The following is a recipe I found. The black pudding (sausage) is blood sausage.
Irish White Pudding Sausage
Ingredients: 2 1/2 lbs. medium ground pork butt,
2 1/2 lbs. fine ground pork putt,
5 cups plain bread crumbs,
4 eggs lightly beaten,
8 cloves pressed garlic,
1 tbsp. salt,
3 tsp thyme,
3 tsp.basil,
3 tsp marjoram,
3 tsp black pepper,
2 cups ice water.
Mix thoroughly keeping cold.Stuff into casings making 2 1/2 inch links or pat into small compact pattys.Referigerate over night before freezing.Fry to golden brown
cd is offline  
Old Sep 25th, 2004, 09:17 AM
  #4  
 
Join Date: Jan 2003
Posts: 43,534
Likes: 0
Received 4 Likes on 1 Post
Do I hear an echo? ....
cigalechanta is offline  
Old Sep 25th, 2004, 09:21 AM
  #5  
cd
 
Join Date: Jan 2003
Posts: 8,981
Likes: 0
Received 0 Likes on 0 Posts
We doooo know how to google!
cd is offline  
Old Sep 25th, 2004, 09:26 AM
  #6  
 
Join Date: Jan 2003
Posts: 43,534
Likes: 0
Received 4 Likes on 1 Post
here's another, cd
there's a gaggle on google!
BASIC IRISH SAUSAGES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Lean pork
8 oz Pork fat, without gristle
1/2 t Ground allspice
1 t Salt
Fresh-ground pepper
1 pn Dried sage or marjoram
1 oz White breadcrumbs (opt)
Ground ginger, mace, nutmeg
Cloves, cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a
teaspoon or so each time to check the flavor until you get it the way
you like it.) Add the herbs and breadcrumbs and any spices used.
Fill skins as usual.

from "Irish Traditional Food"


cigalechanta is offline  
Old Sep 25th, 2004, 09:38 AM
  #7  
 
Join Date: Sep 2003
Posts: 259
Likes: 0
Received 0 Likes on 0 Posts
I assume you are asking in they are gluten-free (and not looking for recipes)? If you are talking about the sausage made from the Middle White pig (a rare breed that originated in Yorkshire and cherished for its flavor), they typically will not be diluted with unnecessary fillers such as rice and masked in herbs. They should be gluten-free but don't hesitate to ask the chef for confirmation.
KS452 is offline  
Old Sep 25th, 2004, 07:22 PM
  #8  
 
Join Date: Jun 2004
Posts: 1,476
Likes: 0
Received 0 Likes on 0 Posts
You are correct in NOT asking what is REALLY inside those casings. If you've ever been to a hog rendering you'd agree. Just eat them and enjoy them in ignorant bliss.
TopMan is offline  
Old Sep 25th, 2004, 10:44 PM
  #9  
 
Join Date: Apr 2003
Posts: 17,268
Likes: 0
Received 0 Likes on 0 Posts
The recipes given above are all clearly written by Americans: they use words, measuring systems and spelling that are quite foreign.

Apart from anything else, the product you're talking about is actually called 'white pudding': 'white sausage' is almost wholly reserved over here for German-style sausages, sold in links in the odd deli.

And that's important. It's one thing for foreign food writers to say how they would make white pudding: it's quite another to know what's inside the slice of white pudding your B+B landlady will have cut from the pack she bought at Tesco.

Which will be pork meat, unspecified rusk and unspecified spices, all the usual preserving agents and casing.

That pork will be whatever's left over at the factory from other pork processing needs, minced to a consistency close to a terrine. Most people believe the rusk should be barley: in practice the supermarket junk most of the catering industry uses comes from cheaper cereals: probably wheat - and yes, that might pose problems for people who can't take gluten.

I've never seen an ingredients declaration on commercial white puddings that didn't include cheap fillers. And yet to encounter anyone, outside a few posh restaurants, who made their own white pudding.
flanneruk is offline  
Related Topics
Thread
Original Poster
Forum
Replies
Last Post
teacherlady
Europe
10
Apr 28th, 2006 07:49 PM
MaureenB
Europe
20
Feb 13th, 2006 08:27 AM
shaz60
United States
13
Mar 26th, 2005 09:23 AM
wagonwheel
Caribbean Islands
21
Feb 1st, 2005 02:54 PM
Kristen1206
Caribbean Islands
6
Jul 30th, 2004 08:27 AM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On


Thread Tools
Search this Thread

Contact Us - Manage Preferences - Archive - Advertising - Cookie Policy - Privacy Statement - Do Not Sell or Share My Personal Information -