Hog’s pudding and hash browns

Hog’s pudding and hash browns

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

This is my version of hog’s pudding – a traditional Cornish pork sausage, which includes some chicken to lighten the texture. Served with crispy hash browns and brown sauce it makes a great breakfast… or lunch or supper.

Ingredients

Quantity Ingredient

For the hog’s pudding

Quantity Ingredient
1 tablespoon olive oil, peeled and finely diced
1 banana shallot
1 leek, trimmed, washed and finely diced
1 tablespoon thyme leaves, chopped
1 tablespoon rosemary leaves, chopped
150ml Chicken stock
350ml dry cider
70g day-old white bread, diced
100ml whole milk
250g sausagemeat
250g pork fillet, trimmed
3 rashers of smoked streaky bacon, sliced
350g organic chicken breast, sliced
1 free-range egg
100ml double cream
1 teaspoon ground coriander
1 teaspoon ground cumin
sea salt
freshly ground black pepper

For the hash browns

Quantity Ingredient
4 medium king edward potatoes, peeled
2 shallots, peeled and finely chopped
2 teaspoon chopped rosemary
1 large free-range egg, beaten
olive oil, for cooking

To serve

Quantity Ingredient
Brown sauce

Method

  1. For the hog’s pudding, preheat your oven to 100°C. Place a roasting tray half-filled with boiling water in the oven. Heat a drizzle of oil in a frying pan over a medium heat. Add the shallot, leek and herbs and sweat gently for 5 minutes. Pour in the stock and cider, bring to the boil and cook, uncovered, for 20–25 minutes until the liquor is well reduced and syrupy. Tip into a bowl and leave to cool.
  2. Soak the bread in the milk for 5 minutes. Put all the meat into a food processor and blend for 1 minute, scraping down the sides once. Add the bread with any milk, and the egg. Blend for 30 seconds or until smooth. Add the leek mixture, cream, spices, 2 tsp salt and 1 tsp pepper. Blend for another 30 seconds, then tip into a bowl.
  3. Spoon a third of the mixture onto a large double sheet of cling film and form into a sausage, using a spatula. Wrap in the film and shape into a smooth, tight cylinder, about 25cm long. Tie the ends to secure. Shape another 2 sausages in the same way. Place them all in the tin in the oven and cook for 25 minutes. Lift out the puddings and immerse in cold water to cool. Refrigerate until ready to use.
  4. For the hash browns, grate the potatoes and mix in a bowl with the shallots, rosemary, egg and some seasoning, then squeeze in a clean tea towel to remove excess water. Heat a drizzle of olive oil in a frying pan, then add the potato mix and press down to a 1cm thickness. Cook for 3 minutes or until golden, then turn over and cook for another 3 minutes. Remove from the pan and drain on kitchen paper; keep warm.
  5. To serve, heat a frying pan and add a drizzle of oil. Cut the hog’s pudding into 1cm thick slices. Add them to the pan and cook for 2 minutes on each side until golden. Cut the hash brown into wedges and serve with the hog’s pudding and brown sauce.
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