www.sausagemaking.org

Does anybody know of any recipes for Cornish Hogs Pudding? I recall having some of this in it's cold form about 25 years ago and it was rather nice. I believe it to be quite a basic recipe using pork, breadcrumbs, thyme, salt and pepper, but I recall the one I tasted had small seeds inside which gave a nice burst of flavour. I don't recall what flavour, (could have been caraway) just that it was a nice surprise. Apparently it is either steamed or lightly simmered and can be eaten in its cold state or sliced and fried. I have pretty much searched the site and couldn't find it here.

Regards, Paul Kribs

Thanks Oddley, I have printed off the second one (the third one's the same as the second). I Like the look of it, the first is a bit sparse on ingredients, but that is how I seem to recall it.. a smooth textured sausage where the pork came through well, the only other flavour being those seeds (wish I knew what those little seeds were). I suppose there are as many different recipes for it as there are for an 'English' sausage.

Could the seeds have been cumin seeds? They look very similar to caraway and seeing that the second and third recipes use cumin (albeit ground and not whole) could it be possible that these are the seeds you remember?