Hog's Pudding
A classic West Country spiced pork and grain sausage, poached until tender then sliced and pan-fried until crisp and golden.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large mixing bowl
- •Greaseproof paper
- •Aluminium foil
- •Wide saucepan
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 34 g
- carbs
- 22 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 480 kcal
Instructions
- 1
Soak the breadcrumbs in warm milk inside a large mixing bowl for 5 minutes.
- 2
Add the minced pork, suet, cooked grains, salt, pepper, mace, cumin, nutmeg, and thyme.
- 3
Work the mixture firmly with your hands for 3 minutes until sticky and evenly combined.
- 4
Divide the mixture into two equal portions onto large sheets of greaseproof paper.
- 5
Roll each portion tightly into a thick cylinder, roughly 5 cm in diameter.
- 6
Wrap securely in the paper, then wrap tightly in foil, twisting ends to seal.
- 7
Place the wrapped puddings into a wide saucepan and cover completely with cold water.
- 8
Bring to a gentle simmer over low hob heat and cook for 45 minutes.
- 9
Lift out the puddings and allow them to cool completely in the fridge.
- 10
Unwrap the cold pudding and cut into 1.5 cm thick rounds with a sharp knife.
- 11
Melt lard in a frying pan over medium heat on the hob.
- 12
Fry slices for 3 to 4 minutes on each side until browned and crisp.
Chef's tips
Chill the poached puddings thoroughly before slicing so they hold their shape in the frying pan. Coarsely ground pork belly gives the juiciest texture and best authentic crumb.
Ingredient substitutions
- shredded suet → grated cold butter
- lard → vegetable oil
- pinhead oatmeal → cooked pearl barley
Storage
Keep the wrapped, poached puddings refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.
Reheating
Fry sliced rounds in a hot pan with a little butter or lard for 3 minutes each side until piping hot.
Common mistakes to avoid
- •Boiling the rolls vigorously, which can split the parcels and waterlog the meat.
- •Slicing the pudding while still warm, causing the discs to crumble apart.
- •Frying over excessive heat before the interior heats through.
Serving suggestions
Cooked Hog's Pudding?
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