English White Meat Pudding Sausage
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I made some English White Meat Pudding with leeks, barley and seasoning. I stuffed it in hog casings. It came out great. I parboiled it, vacuum packed it and froze it for later. When I wanted to use it, I thawed it out and placed it in a frying pan with some oil. They turned out golden brown all the way around. WHEN THEY WHERE ALMOST DONE, EACH CASING BURST OPEN AND SPILLED OUT THE MEAT ALL OVER THE PAN. WHY DID THIS HAPPEN?
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Little Baby Teddy Something in there must have had trapped more water than normal and then when they heated to a certain degree they released it all as steam. Maybe the Barley? Were they fully defrosted before cooking?
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Yes I had them all thawed out completely. It was weird. They were almost done. Then bam all 6 pieces burst open. Plus the casing were hard already and ready to come out of the pan.
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Little Baby Teddy Yeah, I don’t have an answer if everything was fully thawed before they went in. SO, I’d go back to Barely as the only thing I can think of. Were you doing the temp of the sausage by time or by temp? The last few minutes of cooking at high temp can skyrocket the temps sometimes. Last thing I can think of is what was your water content? A meat mix with too much water will often burst.
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I had the sausage tacky to the hand like always. I dont know the actual temp. Just pan fried them until the casing where golden brown. It had to be the barley. I dont know.
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I took another one out of the freezer or dinner tonight. What your suggestion?
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Little Baby Teddy I’ve never made or cooked this type but I would recommend slowly heating it up and watching it like hawk once internal temp is 145 or so. So, if you are doing in a pan don’t go above medium with the burner and if you are doing it with a grill or oven go to 280° F. From 145-160 can go REAL fast sometimes and if you get it too far beyond that it is going to pop. Another option is to poach them in 180 water until internal is 130 and then finish up in a pan to get some nice crispiness.
If you don’t have a probe thermometer might I put on my Walton’s hat for a moment and point out we have 2 Escalis on sale this month (waltonsinc.com/sales)?
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Thank you my friend.
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I am not familiar with this type off sausage but have you thought about flavoring for brewing/distilling I have no idea if this will work just a thought for the barley
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
Old topic but came up on my suggested so …
Sounds delish!
Just wanted to point out, this case burstingbis pretty much standard with high filler, fully stuffed, English sausages. It is the reason similar sausage is called “BANGERS”, because the cases burst with a bang. I think it has something to do with barley or rusk retaining all moisture from sausage that would leak out in more meaty ones, and just swelling up. Imagine breakfast sausage in a oan cooking, lot of juice comes out. Now imagine rice or oatmeal, or barley, in a pan simmering with water…they really puff up.
That’s what Ive read on Bangers anyways, which are similar
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I think white pudding is traditionally made with a beef casing which would be thicker than a hog casing. Not sure if that would make a difference though.
