Hog’s Pudding-Devonshire

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 pork550 g1.21 lb
Fat100 g0.22 lb
Rusk150 g0.33 lb
Water200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper6.0 g3 tsp
Mace1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Thyme, rubbed1.0 g1 tsp
Cayenne0.5 g1/4 tsp
  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 advanced hog case or attenuated beef runners.
  5. 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.

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