in Australia

Doonsider Pudding

updated

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Ingredients for 1 servings:

  • Pig’s head meat, 60%
  • Pork liver(s), 5%
  • Pork rind 20%
  • Pork blood, 5%
  • Broth (kettle broth), 10%
  • 20 g salt
  • 20 g onion(s), roasted
  • 2 g black pepper
  • 2 g marjoram
  • ½ g nutmeg
  • ½ g cinnamon
  • possibly bones

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

cooked sausage

ATTENTION! The percentages after the ingredients refer to the total quantity. The gram quantities for the spices refer to 1 kg of the mixture. Boil the heads until tender, removing any bones, if present. Boil the rinds until tender, mince with the onions and liver into 2 mm slices, mix with salt, spices, and the hot ingredients. Stir in the blood and mix well. Finally, stir in the stock. Boil at a core temperature of 75°C to at least 68°C. Fill into curly casings or caps. Let cool overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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