Hog’s Pudding - Cornish

Hog’s pudding is a type of sausage produced in the West Country. The West Country is a loosely defined area of south western England. often regarded as encompassing the historic counties of Cornwall, Devon, Dorset, Somerset, and the City and County of Bristol.

MaterialsMetricUS
Lean pork550 g1.21 lb
Fat100 g0.22 lb
Rusk150 g0.33 lb
Water200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
White pepper4.0 g2 tsp
Mace1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Thyme, rubbed1.0 g1 tsp
Cayenne0.3 g1/8 tsp
Instructions
  1. Soak rusk in water.
  2. Grind pork and fat through 1/8” (3 mm) plate.
  3. Mix meat with spices and rusk.
  4. Stuff into wide hog casing or narrow beef runners.
  5. Cook in water at 80° C (176° F) for 40 minutes or until meat reaches 72° C (160° F) internal temperature.
  6. Cool in cold water, dry in air to evaporate moisture and refrigerate. The sausage is ready to eat without cooking.

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