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Cornish Hog's Pudding
Cornish Hog's Pudding is a traditional English recipe (originating in Cornwall) for a classic method of preparing simple sausage from pork and breadcrumbs with herbs stuffed into casings, that are boiled and then fried. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Hog's Pudding.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Herb RecipesPork RecipesBread RecipesBritish RecipesEnglish RecipesCornish Recipes
In essence, this is a quick pork sausage made from pork blended with breadcrumbs and flavoured with herbs that are stuffed in casings, boiled to cook and then served fried.
Ingredients:
1kg (1 1/4 lbs) pork, minced (this should be a fatty cut)
150g (1/3 lb) fresh breadcrumbs
1 tbsp mixed herbs
salt and freshly-ground black pepper, to taste
natural sausage casings (large ones)
Method:
Soak the sausage casings in plenty of water then set aside.
In a bowl, mix together the pork, breadcrumbs and herbs. Mix well with your hands then season liberally.
Drain the sausage casings and wash under cold, running, water. Fill the skins with the pork and breadcrumb mixture. Either shape into links (like black puddings) or into individual large sausage shapes. Tie the ends tightly then bring a large pan of water to a boil, add the puddings and cook for about 40 minutes, or until thoroughly cooked.
Traditionally the puddings are sliced and served cold. Alternatively they are sliced and fried to be served with bacon and fried eggs for breakfast. They are also a traditional filling for Cornish pasties.
