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Savoury White Puddings

A sausage made from pig fry, fat, lean pork, onions, herbs, bread crumbs, milk, eggs, spices, and baked in pig skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Savoury White Puddings

Ingredients

Directions

Prepare the filling

  1. Boil the bread crumbs in milk until soft, then mash into a pulp.

  2. Mix the pig fry, inside fat, lean pork, onions, garlic, parsley, chervil, sage, and the bread pulp together.

  3. Add the egg yolks and whites, salt, sugar, white pepper, mustard flour, nutmeg, mace, lemon rind, and coriander seeds. Stir well.

Stuff and cook

  1. Stuff the mixture into cleaned pig's skins, tying both ends and leaving room for expansion.

  2. Place the puddings in warm water, bring to a boil, then simmer gently for 2 hours.

  3. Hang in a cool place until needed.

Serve

  1. To serve, broil or roast for 25 minutes and serve hot on a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  3. Parsley + sagetop 1% of all pairs
    Smell alikestrong
    Cooked together1,445 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + sagetop 5% of all pairs
    Smell alikestrong
    Cooked together731 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lean pork
Provides the main meaty body and structure of the filling.
Inside fat
Adds richness and moisture, keeping the filling tender as it cooks.
Bread crumbs
Soaked in milk, they absorb liquid and help bind and soften the filling.
Egg yolks
Enrich the filling and help bind it so it sets when cooked.
Egg whites
Add structure and lightness, helping the filling hold together as it sets.
Onions
Contribute sweetness and aroma as a savory flavor base.

The step that matters

Leaving room for expansion when stuffing the skins. The filling swells and expands during cooking, so packing the skins too tightly can cause them to burst. Leaving space and tying both ends firmly keeps the pudding intact.

Swap the clove

How well each one fits the dish's main ingredients (pork, onion, garlic, parsley, chervil, sage, bread):

  1. Thymefits better
  2. Marjoramfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against pork, onion, garlic, parsley, chervil, sage, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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