<![CDATA[English White Meat Pudding Sausage]]>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?

]]>https://waltonsdev.nodebb.com/topic/2289/english-white-meat-pudding-sausageRSS for NodeFri, 11 Sep 2026 02:54:36 GMTFri, 24 Apr 2020 22:25:14 GMT60<![CDATA[Reply to English White Meat Pudding Sausage on Fri, 18 Mar 2022 01:32:34 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/73101https://waltonsdev.nodebb.com/post/73101Fri, 18 Mar 2022 01:32:34 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Thu, 17 Mar 2022 22:17:27 GMT]]>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 😉

]]>https://waltonsdev.nodebb.com/post/73076https://waltonsdev.nodebb.com/post/73076Thu, 17 Mar 2022 22:17:27 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Sun, 03 May 2020 22:14:57 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/17009https://waltonsdev.nodebb.com/post/17009Sun, 03 May 2020 22:14:57 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Fri, 01 May 2020 18:16:08 GMT]]>Thank you my friend.

]]>https://waltonsdev.nodebb.com/post/16918https://waltonsdev.nodebb.com/post/16918Fri, 01 May 2020 18:16:08 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Fri, 01 May 2020 17:29:21 GMT]]>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)?

]]>https://waltonsdev.nodebb.com/post/16917https://waltonsdev.nodebb.com/post/16917Fri, 01 May 2020 17:29:21 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Fri, 01 May 2020 12:27:39 GMT]]>I took another one out of the freezer or dinner tonight. What your suggestion?

]]>https://waltonsdev.nodebb.com/post/16903https://waltonsdev.nodebb.com/post/16903Fri, 01 May 2020 12:27:39 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Thu, 30 Apr 2020 13:54:49 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/16886https://waltonsdev.nodebb.com/post/16886Thu, 30 Apr 2020 13:54:49 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Thu, 30 Apr 2020 11:22:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/16880https://waltonsdev.nodebb.com/post/16880Thu, 30 Apr 2020 11:22:17 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Thu, 30 Apr 2020 00:36:51 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/16873https://waltonsdev.nodebb.com/post/16873Thu, 30 Apr 2020 00:36:51 GMT<![CDATA[Reply to English White Meat Pudding Sausage on Mon, 27 Apr 2020 12:50:16 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/16750https://waltonsdev.nodebb.com/post/16750Mon, 27 Apr 2020 12:50:16 GMT