Hog’s Pudding-West Country
This hog's pudding is absolutely a West country haggis; it is usually based on buckwheat groats and abounding into ox casings or added ample bore casings. It can be fabricated with meat or backbone (heart, alarmist and lungs). Some recipes accommodate pork meat and fat, suet, bread, and biscuit or fair barley and the sausage is accepted as ‘Groats pudding’. It is agnate to a white pudding, but it is abundant spicier than white pudding. The sausage is usually about 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 baptize (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 arena meat with spices and buckwheat groats.
- Stuff into beef middles or 50 mm constructed casings.
- 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.