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Hogs Pudding Recipe
Once a true Cornish delicacy, the mighty hogs pudding is becoming harder to find these days with so many local butcher shops closing down. Like pasties, everyone has their favourite, but mine was always Bartles in Redruth. When Bartles closed, their legendary recipe was lost forever.
This is my own homemade version, adapted so you can make it easily in your kitchen, no fancy gear needed! Just a saucepan and some tinfoil (or food-safe cling film that can be boiled) is all you need. A cooking thermometer is optional, but it can give peace of mind that the pork is cooked right through.
This recipe has been up on my Cornish News Facebook page for a few years now. Every so often I bump into people who’ve tried it, and the feedback is always brilliant. I hope you enjoy it too!
Ingredients
- 400g minced pork (supermarket packet mince is fine)
- 4 slices of white bread, crusts removed and torn into pieces
- ½ teaspoon crushed coriander seeds
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ teaspoon ground ginger
- Pinch of ground nutmeg
- ¼ teaspoon white pepper
- 1 teaspoon salt
- 1 garlic clove, minced or finely chopped
Method
- Tear the bread into small chunks (about 1cm pieces).
- In a large bowl, mix together all the ingredients until well combined.
- Shape the mixture into thick sausage shapes, about 6–8 inches long and 1.5 inches thick.
- Wrap each sausage tightly in tin foil, sealing the ends well. (You can also use food-grade heatproof cling film.)
- Bring a large saucepan of water to a gentle boil. Carefully lower in your wrapped puddings, making sure they’re fully submerged. Boil gently for about 35 minutes, or until cooked through.
Tip: If you have a cooking thermometer, the centre of the pudding should reach at least 75°C.
Serving Suggestions
- Leave to cool completely, then chill in the fridge.
- Slice and eat cold, straight from the fridge or in a sandwich with brown sauce.
- Or, fry thick slices until golden for a classic Cornish breakfast!