Hendrik's white pudding
White pudding is easy to prepare, says Hendrik. When making black pudding, you need to find a balance between the four ingredients: pig’s blood, fat, brawn (aka head cheese) and onions. The rest depends on the quality of the pork and is a matter of taste. Which fat do you want to use? Because there are different types of fat. The blood should always be fresh. Then add pepper, raisins, apples and anything else you want. There are as many types of blood pudding as there are butchers.
For white pudding, you should use lean white meat: veal, chicken or lean pork. Then add fat, cream, butter or pork fat, eggs and milk. Transfer to the bowl cutter. Season and check that you have a fine mixture. The special prepa-ration of this emulsion ensures you obtain a very airy white pudding, which is similar to Münchner Weisswurst, a lighter German sausage. The butchers in Munich use only pork. I prefer to use coarse pork mince for the fat, as well as some brawn.
You should eat white pudding warm. Remove the white pudding from the fridge two hours before you intend to eat it. Fry quickly in a frying pan or on a griddle.”Of course, Hendrik has also developed his own take on white pudding, or Münchner Weisswurst. Start with 1.5 kilos of finely minced back fat, 750 g of finely minced veal fricassee, 750 g of lean pork, 2 farm eggs, 75 ml of cream, 300 g of frozen whole milk, half a kilo of shaved ice, a bunch of fresh parsley, 75 g of coarse sea salt, 2 g of cardamom, 4 g of ground pepper, 2 g of mace, 2 g of ginger, half a leek, a small onion, 200 g of brawn, 300 g of coarsely ground pork mince, 100 g of apple sauce, 4 g of lime juice and pig-intestine casings with a diameter of at least 40 mm.
Place the back fat, veal fricassee and pork mince in the fridge for one to two hours, so they’re cold but not frozen. Mince the fricassee with the pork, eggs, cream, sea salt, half of the milk and the ice to 2°C. Remove from the bowl cutter. Mince the back fat with the rest of the milk and the ice to 8°C. Gradually add the minced meat to the back fat.
Mince to 14°C. Add all the spices, herbs, vegetables, minced meat, brawn, apple sauce and lime juice and mince to the required grain. Place in a sausage-maker and gently stuff the intestine casing. Mince to your preferred length. Cook for about 35 minutes in water at a temperature of about 75°C.
Note: the water should not reach boiling point.Plunge the white pudding in iced water, then cover with a towel and refrigerate overnight.