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 (or Hogs Pudding, Dartmoor Pudding, Groats Pudding) A form of highly-spiced White Pudding sausage. Most traditionally spiced groats (grains, usually oats or barley, crushed and husks removed) with minced pork offal and fat filled into ox casings, boiled and then part dried for sale. Cut and fried to serve. Now commonly make with pork trimmings and rusk. The name 'Hog's Pudding' appears from time-to-time at least since the early 1700's, throughout England, as a synonym for 'White Pudding', but has long come to have a particular association with Devon and Cornwall.  Cornish Hog's Pudding Image: http://www.westernmorningnews.co.uk  Original Receipt from the 'Handy Guide for Pork Butchers, Butchers, Bacon Curers, Sausage & Brawn Manufacturers, Provision Merchants, Etc 'by Thomas B. Finney, 1938 [This is an OCR scan and may contain errors - we're obliged to Graeme Cobbledick for pointing out the curious salt quantitles]Hog's Puddings Devonshire: 14 lbs Lean Pork 4lbs Fat Pork 3lbs PAB (Rusk) 2 quarts water Seasoning: 8lbs Salt 4lbs White pepper 1oz Ground Cayenne 1/2oz Ground Mace 1/2oz Ground Nutmeg 1oz Ground Thyme Use at 1/2oz per pound of pudding mixture. Mix well and chop fine, fill into wide hog or narrow bullock casings. Boil 1/2 hour and place into cold water 'till cold. Cornish: 10 lbs Lean Pork 4lbs Fat Pork 2lbs PAB (Rusk) 2 quarts water Seasoning: 41/2lbs Salt 2lbs White pepper 1/2oz Rubbed Parsley 1oz Rubbed Thyme ¾oz Ground Mace ¾oz Ground Nutmeg Use at 1/2oz per pound of pudding mixture. Mix well and chop fine, fill into wide hog or narrow bullock casings. Boil 1/2 hour and place into cold water 'till cold.  Western Morning News - Saturday 4 June 1932 See: Ifield Hog's Pudding, Haggis, Hackin  |
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