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Oude Sauce
Fri 11-Nov-11
6:10 pm
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paperman
Saxmundham, Suffolk

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I have come across an old recipe for what looks like Sausage Pudding (similar to steak and kidney but with sausages) and it uses Crosse & Blackwells Oude Sauce, this recipe is from the late 1800's and C & B don't make Oude Sauce anymore but I have found this on possibly one of the worlds crappiest web sites with obliterating adverts jumping out at you but it is the only recipe I can find.

Has anyone any ideas or made anything similar and how would it keep in the fridge?

Why am I interested ? I am having some friends round for a meal and fancy doing something seriously low budget and traditional, oh and easy 'cos I don't do fancy!!

And of course I have my reputation as a sausage fancier to keep, although I will probably drum up some sausage meat rather than the recipe's suggestion of scalding sausages to skin them.

I have reached an age where my train of thought often leaves the station without me...

Fri 11-Nov-11
6:24 pm
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Toffeeapple
North Bucks

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Where might you find dried Haddock?  No need to scald sausages to skin them, just squeeze the meat out of the skin.

I'll try that again!

Fri 11-Nov-11
6:26 pm
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Toffeeapple
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And what 'paste' will you use to cover the pudding?

I'll try that again!

Fri 11-Nov-11
6:40 pm
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ep
Bulgaria

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paperman said:

And of course I have my reputation as a sausage fancier to keep, although I will probably drum up some sausage meat rather than the recipe's suggestion of scalding sausages to skin them.

So why don't you fry off your onions and sausages to brown all the beauties, add them to the slow cooker with the chillies, tomato paste, honey and a little red wine.  You can them put them in the fridge overnight should you so wish and 'pie them' as you see fit the next day¦..as for the dried haddock¦.well if you must¦. so first catch your haddock..and smoke it¦big papers are recommended¦.and don't forget the filters¦.smoking kills unless according to Sumprat you are trying to cure something that you have succumbed to¦. .eeekeeek

 

The above recipe works for me and I usually serve if with mashed potatoes and anything else that you wish¦.as you say¦sausages are low budget¦.but the honey makes it really special¦.

Who lives long sees much : The diary of my life in Bulgaria

Fri 11-Nov-11
6:41 pm
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paperman
Saxmundham, Suffolk

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The paste is suet, he talks about suet paste for the lining too.

Not so worried about the dried fish, can probably get salt cod or similar from a polish deli in lowestoft and then drop the salt out of the sauce if i cannot get straight dried fish. frankly to my pallet and for the purposes of this sauce i don't thinlk the type of white fish would be the issue.

You know me TA, I'll puzzle over this and get somewhere towards it.

If the truth be known probably worcester or hendersons sauce would probably do the job but I fancy having a go at this.

I have reached an age where my train of thought often leaves the station without me...

Fri 11-Nov-11
6:48 pm
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paperman
Saxmundham, Suffolk

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Elsa, I have done something like that also adding Marsala and using Venison Sausages in the past and it was great, but this has me 'hooked' I have assumed dried doesn't mean smoked, just air dried and I am sure I have seen dried cod around. 

I have reached an age where my train of thought often leaves the station without me...

Fri 11-Nov-11
6:49 pm
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ep
Bulgaria

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paperman said:

Elsa, I have done something like that also adding Marsala and using Venison Sausages in the past and it was great, but this has me 'hooked' I have assumed dried doesn't mean smoked, just air dried and I am sure I have seen dried cod around. 

Sorry we cross posted...a man has to do what a man has to do.....enjoy what you come up with.....kiss

Who lives long sees much : The diary of my life in Bulgaria

Fri 11-Nov-11
6:53 pm
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Toffeeapple
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I bet an anchovy fillet or two would be a good substitute.  Good luck with it all Chris.

I'll try that again!

Fri 11-Nov-11
7:03 pm
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paperman
Saxmundham, Suffolk

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yes that is what they use in Worcester Sauce although Hendersons Relish which tastes very similar (to my pallette) is also suitable for vegans so prersumably will not !!

I have reached an age where my train of thought often leaves the station without me...

Fri 11-Nov-11
7:10 pm
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Toffeeapple
North Bucks

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I love Henderson's Relish, usually only available in Sheffield and surrounding areas, I see that it is now available at Waddesden Deli in Bucks.

I'll try that again!

Fri 11-Nov-11
7:19 pm
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paperman
Saxmundham, Suffolk

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me too, usually wait until someone I know is going up to Sheffield and ask them to get me a couple of bottles.

i have never looked in suffolk to see if it is in any of the farm shops or deli's i will do that though.

just about to eat, havin pasta bake so catch up later..

I have reached an age where my train of thought often leaves the station without me...

Fri 11-Nov-11
7:29 pm
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Toffeeapple
North Bucks

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Enjoy your dinner!

I'll try that again!

Sat 12-Nov-11
2:03 pm
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shelley
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looks an interesting sauce!  the chilli would rule it out for me though!

 

Have a wonderful eveningi_am_hungryi_am_hungry

Sat 12-Nov-11
2:11 pm
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mike.
Coventry

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I'm fascinated by old recipes and have often browsed the celtnet website. Never noticed any adverts though - have you tried using Adblock (which works with firefox of chrome)?

I really need to get back in the habit of trying new and different recipes again, after last years 'new recipe a week' attempt...

Visit my blog for food, drink, photography and hamsters.

Sat 12-Nov-11
2:17 pm
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Toffeeapple
North Bucks

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I'd missed your reference to the adverts Chris and the only one I came across was for 'very.co' which is for toys.  So I agree with Mike on this one.

I'll try that again!

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