Pork Recipes

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Hog’s Pudding with Scallops and apple butter

From Paul Gayler's recipe book 'Sausages'

  • Serves 4
  • Cooking Time 45 mins

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Recipe ingredients

Hog’s pudding is a specialty pork sausage from the West Country of England. It’s made from pork and offal bound with oatmeal and a little suet, in the style of a classic white pudding. People sometimes describe it as ‘Devonshire Haggis’, though I fail to see the similarity. This recipe makes a delicious gourmet breakfast or light meal.


400g (14oz) floury potatoes (such as Maris Piper or King Edward)
200g (7oz) cooked green cabbage, finely shredded
20g (3/4oz) unsalted butter
15g (1/2oz) plain flour
4 tbsp olive oil
2 hog’s puddings, skin removed and cut into 10cm (4in) slices
8 rashers streaky bacon
8 large scallops, removed from their shells (including roe if liked)
salt, white pepper and nutmeg

FOR THE APPLE BUTTER
1 Granny Smith apple
10g (1/4oz) unsalted butter
1 tbsp caster sugar
1 tbsp rice wine vinegar


Preparation

1 Peel the potatoes and cut into large chunks. Put in a pan of lightly salted water, bring to the boil, reduce the heat and cook for 12–15 minutes, or until tender. Drain well then return to the pan, stirring over a low heat for a minute
or two until dry. Mash until smooth.

2 Add the cabbage and 15g (1/2oz) of the butter. Mix well, season with salt, pepper and nutmeg, cook for 2–3 minutes, remove from the heat and leave to cool.

3 When cool, shape into 8 equal-sized potato cakes, dust liberally with the flour, remove excess flour, then chill in the fridge for 1 hour.

4 Make the apple butter. Peel and core the apple and cut into small dice.

5 Heat the butter in a pan over a low heat. When the butter has melted, add the apple and fry, stirring, for 2–3 minutes. Add the sugar and cook for 5 minutes more until caramelised and golden.

6 Add the rice wine vinegar and 3 tbsp of water. Cook for 1 minute more, then transfer to a blender and process to a thick purée. Return the purée to the pan and cover with a lid to keep warm.

7 When nearly ready to serve, heat half the oil in a large frying pan over a medium heat. Add the chilled potato cakes and fry for 2–3 minutes on each side until golden and crisp.

8 In another frying pan, heat the remaining butter and oil over a medium heat. When the fat is hot, add the sliced hog’s pudding, bacon and scallops, and cook for 1–2 minutes on each side. Remove from the pan and season lightly with salt and pepper.

Serving suggestion

Place 2 fried potato cakes on each plate with some slices of fried hog’s pudding alongside. Pour over the pan juices, dividing them between the plates, then top the potato cakes with a spoonful of apple butter followed by a fried scallop. Serve immediately.