📝 About This Recipe
A legendary delicacy from Cornwall and Devon, Hog’s Pudding is often described as the 'white pudding' of the West Country, though it boasts a much more robust, peppery profile. Unlike its Irish cousin, this sausage is packed with high-quality pork, suet, and toasted groats, seasoned heavily with black pepper and nutmeg for a warming, savory finish. It is a hearty, historic staple of the full English breakfast that provides a satisfyingly dense texture and a rich, heritage flavor.
🥗 Ingredients
The Meat and Fat
- 750 grams Pork Shoulder (finely minced or ground)
- 250 grams Beef Suet (shredded or finely chopped)
- 100 grams Pork Fat Back (minced)
The Grains and Binder
- 150 grams Pearl Barley (cooked until tender and drained)
- 150 grams Pinhead Oatmeal (toasted lightly in a pan)
- 100 grams Fine Breadcrumbs (plain and dry)
- 200 ml Whole Milk (chilled)
Seasonings and Casings
- 2 teaspoons Salt (fine sea salt)
- 1.5 tablespoons Black Pepper (freshly cracked, very important for flavor)
- 1 teaspoon Ground Nutmeg (freshly grated)
- 1/2 teaspoon Ground Mace
- 1 teaspoon Dried Sage (rubbed)
- 2 meters Hog Casings (natural, rinsed and soaked in warm water)
👨🍳 Instructions
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1
Begin by soaking your natural hog casings in lukewarm water for at least 30 minutes to remove excess salt and improve elasticity.
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2
In a large mixing bowl, combine the minced pork shoulder, minced pork fat, and the shredded beef suet. Mix by hand until the fats are evenly distributed through the meat.
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3
Add the toasted pinhead oatmeal, cooked pearl barley, and breadcrumbs to the meat mixture. These grains provide the signature 'pudding' texture.
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4
In a small bowl, blend the salt, cracked black pepper, nutmeg, mace, and dried sage. Sprinkle this evenly over the meat and grain mixture.
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5
Gradually pour in the chilled milk while mixing vigorously. The mixture should become slightly sticky and well-bound; the proteins in the meat will emulsify with the liquid.
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6
To check the seasoning, fry a small 'test patty' of the mixture in a pan until cooked through. Taste it and adjust the pepper or salt in the main batch if necessary.
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7
Fit your sausage stuffer with the wide nozzle and thread the soaked casing onto it, leaving a few inches hanging off the end.
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8
Stuff the mixture into the casings steadily. Hog's pudding is traditionally quite thick (about 2 inches in diameter). Do not overstuff, as the grains will expand slightly during poaching.
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9
Tie the pudding into long links, roughly 10-12 inches each, using butcher's twine.
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10
Prick any visible air bubbles in the casings with a fine needle to prevent the puddings from bursting during the cooking process.
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11
Bring a large pot of water to a very gentle simmer (about 80°C/175°F). Do not let it boil vigorously.
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12
Carefully submerge the puddings in the water and poach for 45 to 55 minutes. They are done when they feel firm to the touch and the internal temperature reaches 70°C (160°F).
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13
Remove the puddings from the water and plunge them into an ice bath for 5 minutes to stop the cooking, then hang or lay them flat to dry and cool completely.
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14
Once cooled, slice the pudding into 1-inch thick rounds. To serve, fry the slices in a little butter or bacon fat over medium heat until golden brown and crispy on both sides.
💡 Chef's Tips
Use the freshest black pepper you can find; the 'bite' of the pepper is the defining characteristic of a Cornish Hog's Pudding. If you don't have a sausage stuffer, you can form the mixture into a log using plastic wrap and steam it, though you'll miss the snap of the natural casing. Ensure the pearl barley is fully cooled before adding it to the raw meat to maintain food safety and texture. Don't skip the poaching step; poaching sets the grains and fats, ensuring the pudding doesn't crumble when you slice and fry it later. For a smoother texture, you can pulse the cooked barley in a food processor briefly before adding it to the mix.
🍽️ Serving Suggestions
Serve thick, fried slices alongside a Full English breakfast with runny poached eggs and smoked back bacon. Pair with a dollop of sharp English mustard or a tangy apple compote to cut through the richness of the suet. Top a toasted sourdough muffin with a slice of fried hog's pudding and a fried egg for the ultimate breakfast sandwich. Serve as a starter alongside a pint of crisp West Country cider to complement the savory spices. Accompany with sautéed mushrooms and grilled tomatoes for a traditional rustic brunch plate.