Hogs Pudding, a traditional dish from the West Country, is an economical dish which can be made from leftover pork. Serve with apples cooked in brown sugar and mashed potatoes for a filling and informal meal. Another method of serving Hogs
Pudding is to slice it (when it has been boiled) and fry the slices in oil or butter until they are well brozoned.
1-i- lb. lean pork, finely minced
8 oz. fresh white breadcrumbs 4 tablespoons milk medium-sized onion, finely chopped
1 teaspoons salt
2 teaspoon black pepper
1 teaspoon dried thyme
1 pig’s caul, cleaned
In a medium-sized mixing bowl, mix together the pork, breadcrumbs, milk, onion, 1 teaspoon of salt, the pepper and thyme. Combine the ingredients thoroughly.
Shape the mixture into a sausage shape and wrap the caul around it. Wrap the pudding in a clean piece of cheesecloth or muslin and secure the ends with string or trussing thread.
Half fill a large saucepan with boiling water and add the remaining salt. Place