Hog’s pudding is a blazon of sausage produced in the West Country. The West Country is a about authentic breadth of south western England. generally admired as encompassing the celebrated counties of Cornwall, Devon, Dorset, Somerset, and the Burghal and Canton of Bristol.
|Lean pork||550 g||1.21 lb|
|Fat||100 g||0.22 lb|
|Rusk||150 g||0.33 lb|
|Water||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||15 g||2-1/2 tsp|
|White pepper||6.0 g||3 tsp|
|Mace||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Thyme, rubbed||1.0 g||1 tsp|
|Cayenne||0.5 g||1/4 tsp|
- Soak rusk in water.
- Grind pork and fat through 1/8” (3 mm) plate.
- Mix meat with spices and rusk.
- Stuff into advanced hog case or attenuated beef runners.
- Cook in baptize at 80° C (176° F) for 40 account or until meat alcove 72° C (160° F) centralized temperature. Air-conditioned in algid water, dry in air to clear damp and refrigerate.