www.sausagemaking.org

Posted: **Mon Aug 28, 2006 9:36 pm**

While on Hols in Pembrokeshire I came across this in the local Tescos so I had to try it

http://www.westawaysausages.com/product ... udding.htm

It's 66% pork, then rusk, water, salt, pepper, coriander, nutmeg, thyme, parsley.

Interestingly, from the packet:

"ADDITIVE FREE
No added Pork Back Fat. GM FREE.
Filled in natural casings."

It tasted much like a black pudding.

Dave

Posted: **Mon Aug 28, 2006 9:59 pm**

Paul kribs has made Hogs Pudding I think:

http://forum.sausagemaking.org/viewtopic.php?t=661

HOG'S PUDDING

3 1/2 lbs ground pork
3/4 cup dried bread crumbs
1/2 tsp pepper
3/4 tsp salt
1/2 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp celery powder
1/8 tsp ground oregano
1/2 tsp onion powder
sausage sized casings

Place ingredients in a large bowl and mix. Stuff casings with the mixture( a great deal of work) tie the bottom when you have the amount that you want, and repeat until all the mixture is used, cut and boil until done. Yum, yum.

http://www.southwestlinks.ndo.co.uk/recipes.htm#Hogs

Posted: **Mon Aug 28, 2006 10:05 pm**

Thanks Oddley,

I searched on the site and the internet before posting

didn't pick up either of those.

Dave