Hog’s Pudding-West Country

This hog's pudding is actually a West country haggis; it is usually based on buckwheat groats and filled into ox casings or other large diameter casings. It can be made with meat or pluck (heart, liver and lungs). Some recipes include pork meat and fat, suet, bread, and oatmeal or pearl barley and the sausage is known as ‘Groats pudding’. It is similar to a white pudding, but it is much spicier than white pudding. The sausage is usually around two inches in diameter.

Calories: 210

Servings: 10

Prep time: 1 hour

Cook time: 40 minutes

Nutritional information

Materials	Metric	US
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

Instructions

Boil hearts and lugs until done.
Scald livers in hot water (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 ground meat with spices and buckwheat groats.
Stuff into beef middles or 50 mm synthetic casings.
Cook in water at 80° C (176° F) for 40 minutes or until meat reaches 72° C (160° F) internal temperature. Cool in cold water, dry in air to evaporate moisture and refrigerate.

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