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Had a trip back home to Devon a while ago, and revisited a few old favourites that my Uncle used to make.
One that stood out was hogs pudding, I have heard various ideas as to how this was made, cooked pork minced and seasoned, etc.
Any one have a recipe for this delightful treat?.

There's a recipe here, but how authentic it is is anyone's guess:

http://listsearches.rootsweb.com/th/rea ... 0865691067

It's 30 years since I tasted it, but to my recollection it's very like the Irish White Pudding discussed here (maybe with a higher % meat):

http://forum.sausagemaking.org/viewtopic.php?t=5393

Phil

I got this from the Internet, some time ago, don't know how good it is.

Marge Parrill wrote:HOG'S PUDDING

Contributed by Marge Parrill

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.

I've just found two more recipes in Thos. Finney's 1938 Guide for Butchers.

Hog's Puddings

Devonshire:

14 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 1/2 hour and place into cold water 'till cold.

Cornish:

10 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 1/2 hour and place into cold water 'till cold.

I hope this helps.

Phil

Gives me somewhere to start, I know there were groats in the original recipe, and I believe that my Uncle used the head of the pig, boiled with herbs etc and then ground and mixed before stuffing, but mincing stuffing and boiling would probably work, off to get another leg of pork, and experiment.
Thanks guys great forum.

I use a recipe very similar to wheels devonshire entry once a fortnight (10kg batch). Sorry for bragging but we won a bronze taste of the west award for it this year!!
It is traditionally made with offal and barley too - adds a great flavour when mixed with pork


The only Groats Pud i've had is in Tavistock (Downings) and it was essentially a raw Hogs Pud in a normal casing, spiced with more pepper than anything.