Lower Saxon White Pudding

Ingredients

In this adaptation, the British White Pudding is transformed into a Lower Saxon delight by incorporating regional ingredients and flavors. The traditional oats and onions remain, but the pork meat is replaced with locally sourced pork from Lower Saxony. Additionally, the blend of herbs and spices is adjusted to reflect the traditional flavors of Lower Saxon cuisine. We alse have the original recipe for White Pudding, so you can check it out.

• 500g (1.1 lb) pork meat, finely minced 500g (1.1 lb) pork meat, finely minced
• 100g (3.5 oz) oats 100g (3.5 oz) oats
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• Natural pork casings (optional) Natural pork casings (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 10g (total), 2g (sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced pork, oats, chopped onion, salt, white pepper, nutmeg, ginger, marjoram, cloves, and allspice. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using natural pork casings, rinse them thoroughly and soak them in water according to the package instructions.
3. 3.
   Stuff the mixture into the casings, forming a long sausage shape. Alternatively, shape the mixture into individual patties without using casings.
4. 4.
   If using casings, tie off the ends of the sausage and prick any air bubbles with a sterilized needle.
5. 5.
   Place the pudding in a steamer or a large pot with a steamer insert. Steam for approximately 1 hour, or until the pudding is cooked through and firm.
6. 6.
   If not using casings, shape the mixture into patties and cook them in a skillet over medium heat until browned on both sides and cooked through.
7. 7.
   Once cooked, remove the pudding from the steamer or skillet and let it rest for a few minutes before slicing.
8. 8.
   Serve the Lower Saxon White Pudding warm, accompanied by traditional sides such as sauerkraut, mashed potatoes, and mustard.

Treat your ingredients with care...

• Pork meat — Choose lean pork cuts for a healthier option.
• Oats — Opt for gluten-free oats if you have a gluten intolerance.
• Natural pork casings — Soak the casings in water for at least 30 minutes before using to make them more pliable.

Tips & Tricks

• For a spicier flavor, add a pinch of cayenne pepper to the mixture.
• Serve the pudding with a dollop of tangy mustard for an extra kick.
• If you prefer a smoother texture, blend the onion before adding it to the mixture.
• Leftover pudding can be sliced and pan-fried for a delicious breakfast option.
• Experiment with different herbs and spices to customize the flavor to your liking.

Serving advice

Serve the Lower Saxon White Pudding as a main course, accompanied by traditional sides such as sauerkraut, mashed potatoes, and mustard. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the sliced pudding on a platter, allowing the golden crust to be visible. Serve it alongside the traditional sides, creating an inviting and rustic presentation.