Hog’s Pudding-West Country
This hog's pudding is actually a West country haggis; it is usually based on buckwheat groats and filled into ox casings or other large diameter casings. It can be made with meat or pluck (heart, liver and lungs). Some recipes include pork meat and fat, suet, bread, and oatmeal or pearl barley and the sausage is known as ‘Groats pudding’. It is similar to a white pudding, but it is much spicier than white pudding. The sausage is usually around two inches in diameter.
|Pork, semi-fat||500 g||1.10 lb|
|Hearts, liver, lungs||300 g||0.66 lb|
|Buckwheat groats, cooked||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2-1/2 tsp|
|Black pepper||6.0 g||3 tsp|
|Basil, rubbed||2.0 g||2 tsp|
|Cumin||2.0 g||1 tsp|
|Cayenne||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
- Boil hearts and lugs until done.
- Scald livers in hot water (below boiling) for 10 minutes.
- Cook buckwheat groats in hot wster until done (20 minutes).
- Grind all meats through 1/4” (6 mm) plate.
- Mix ground meat with spices and buckwheat groats.
- Stuff into beef middles or 50 mm synthetic casings.
- Cook in water at 80° C (176° F) for 40 minutes or until meat reaches 72° C (160° F) internal temperature. Cool in cold water, dry in air to evaporate moisture and refrigerate.