Pork pudding recipe

[buzzy]

Looking for a recipe to make pork pudding. We use to have puddin (that's what we called it) & pancakes with it. It's what is made with the meat leftover from cooking the bones & heads off in a kettle. I think it's just the meat ground with lard, salt, & pepper but just not sure .Can't find any info on internet that is close to this. Everybody has a different opinion on it. Some say scrapple others say everything from headcheese to black pudding & that is not what I'm looking for after reading recipe. Could just be a Lancaster PA thing I'm looking for but no luck. So maybe somebody here can give me a little guidance on this. Never made before & as a kid didn't pay much attention when they made it but want to try to without a total flop.

 

[pc farmer]

So when we butchered and made scrapple and puddin meat, we boiled off head meat and bones added some organ meat and ground it. Before we added the meat to the scrapple we saved some of the meat for puddin meat. No seasoning added. Just meat.

 

[buzzy]

So when we butchered and made scrapple and puddin meat, we boiled off head meat and bones added some organ meat and ground it. Before we added the meat to the scrapple we saved some of the meat for puddin meat. No seasoning added. Just meat.

Thanks pc. Sounds simple enough. Been many years since around it.

 

[pc farmer]

Thanks pc. Sounds simple enough. Been many years since around it.

Buddy made some this year. It was fansastic.

 

[willy appleseed]

Looking for a recipe to make pork pudding. We use to have puddin (that's what we called it) & pancakes with it. It's what is made with the meat leftover from cooking the bones & heads off in a kettle. I think it's just the meat ground with lard, salt, & pepper but just not sure .Can't find any info on internet that is close to this. Everybody has a different opinion on it. Some say scrapple others say everything from headcheese to black pudding & that is not what I'm looking for after reading recipe. Could just be a Lancaster PA thing I'm looking for but no luck. So maybe somebody here can give me a little guidance on this. Never made before & as a kid didn't pay much attention when they made it but want to try to without a total flop.

i helped a fmily friend at a butcher shop when in my teens we boiled off heads along with hearts tounges and livers go through all meat making sure to rid it of all small bone fragments chopped it all up added onionsand spices that you use in scrapple salt pepper ect, ground it all up fine back into pot stirring constantly added small amount of buckwheat flour untill desired texture then stuff in casings rest kept stirring adding more buckwheat flour until very thick poured this into scrapple pans to cool and set up. hope this helps the way they made liver pudding was same as scrapple just less buckwheat flour

 

[jcam222]

I buy pan pudding at the Amish store and man it’s off the hook good! Fry it up and it falls apart into fine little bits that taste like pan scrapings. So good.

 

[Jabiru]

I think we call that Braun here. Made it a couple of times, delicious.

this is a take on the recipe I use.

Braun (or headcheese)

The keys to good braun are good stock and a good press. Most people get access to good stock but braun presses are hard to come by these days. You can rig one up with a bread loaf tin, cardboard and a bucket of water.

www.sbs.com.au

 

[DanMcG]

Before we added the meat to the scrapple we saved some of the meat for puddin meat. No seasoning added. Just meat.

What is the texture of this pudding and is it eaten warm or cold? I've never heard of it before.

 

[pc farmer]

What is the texture of this pudding and is it eaten warm or cold? I've never heard of it before.

Its like dry meat. Eatin cold on top of pancakes.

 

[buzzy]

What is the texture of this pudding and is it eaten warm or cold? I've never heard of it before.

We ate it warmed up in skillet with diced onions on top of pancakes. Texture was kind of like real thick gravy.

 

[horsemol]

my Gramma used to make it. She added beef liver n bf heart too. Bf broth helps if you cant get bf liver or bf heart.

 

[chef k-dude]

I started a thread on something similar not long ago looking for a liver mush recipe. In North Carolina it is also often called liver pudding. It's always pork in my experience. I cant stand beef liver. I tried to substitute beef liver in a batch of boudin one time because pork liver was so hard to find around here...had to toss it...nasty.

I still haven't made my first batch though, but I have a plan. It can take me a year or more to get to new experiments but I'll definitely post my results in my thread when that happens. I am not going to be cooking off any pig heads and I've never seen a whole pork liver, all the pork liver I have purchased has been cleaned and trimmed. So, some experimenting will be needed to get something tweaked to our preference...which is Mack's liver mush or a cross between that and Neese's scrapple. A lot of people have zero interest in this stuff so most recipes are from the olden days of farm slaughter.

Liver Mush Recipe? A Carolina thing.

Any of our Great Carolinians have a recipe for Liver Mush? My wife always picked up some Mack's when in NC but says the food lion in Durham isn't carrying it anymore. It's so much better than Neeses in our opinion. I would also love some local knowledge, especially in the Durham area as to who...

www.smokingmeatforums.com

 

[Brokenhandle]

Sounds interesting! Have I mentioned I like gravy!

Ryan