A form of highly-spiced White Pudding sausage. Most traditionally spiced groats (grains, usually oats or barley, crushed and husks removed) with minced pork offal and fat filled into ox casings, boiled and then part dried for sale. Cut and fried to serve. Now commonly make with pork trimmings and rusk.

The name 'Hog's Pudding' appears from time-to-time at least since the early 1700's, throughout England, as a synonym for 'White Pudding', but has long come to have a particular association with Devon and Cornwall.


Cornish Hog's Pudding
Image: http://www.westernmorningnews.co.uk


Original Receipt from the 'Handy Guide for Pork Butchers, Butchers, Bacon Curers, Sausage & Brawn Manufacturers, Provision Merchants, Etc 'by Thomas B. Finney, 1938 [This is an OCR scan and may contain errors - we're obliged to Graeme Cobbledick for pointing out the curious salt quantitles]

Hog's Puddings
Devonshire:

14 lbs Lean Pork
4lbs Fat Pork
3lbs PAB (Rusk)
2 quarts water

Seasoning:
8lbs Salt
4lbs White pepper
1oz Ground Cayenne
½oz Ground Mace
½oz Ground Nutmeg
1oz Ground Thyme
Use at ½oz per pound of pudding mixture.

Mix well and chop fine, fill into wide hog or narrow bullock casings. Boil ½ hour and place into cold water 'till cold.

Cornish:
10 lbs Lean Pork
4lbs Fat Pork
2lbs PAB (Rusk)
2 quarts water

Seasoning:
4½lbs Salt
2lbs White pepper
½oz Rubbed Parsley
1oz Rubbed Thyme
¾oz Ground Mace
¾oz Ground Nutmeg
Use at ½oz per pound of pudding mixture.

Mix well and chop fine, fill into wide hog or narrow bullock casings. Boil ½ hour and place into cold water 'till cold.



Western Morning News - Saturday 4 June 1932