Boiled chopped pork with flour, currants, lard and allspice. Forced into skins and tied in bunches so as to be approximately the size of an egg. Boiled and then dried. One of very few English dry sausages. (White 1932)

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(with thanks to Linda Johnson)

Ifield Vicarage Hog's Pudding
1 lb pork
1 lb currants
A little baking powder
Some sausage skins
1½ lbs flour
1 lb lard
A little allspice

Cut the meat into small pieces and put on to boil gently for about 1 hour. Mix the flour with the meat, currants and spice and rub in the lard. Fill sausage skins and tie up in bunches. Prick the sausages with a fork and drop into boiling water. Boil them for l½ hours. Take out and hang up to dry. They will snap when broken in two. Hog's Pudding is usually the size of an egg and irregular in shape and is generally eaten as a savoury either hot or cold.