Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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Pork and tomato sausage mini puddings with mustard and thyme crust

From Love Pork

  • Serves 4
  • Cooking Time 70 mins

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Recipe ingredients

450g (1lb) Pork and tomato sausages
1 Onion, chopped
2 Flat mushrooms, sliced
150ml (¼pt) Stock
Seasoning
15ml (1tbsp) Tomato purée

Suet:
300g (10oz) Self raising flour
150g (5oz) Suet
15ml (1tbsp) Fresh thyme, chopped
10ml (2tsp) English mustard
Water to bind

Preparation

Preheat oven to Gas 4-5, 180°C, 350°F.

Squeeze meat from sausage skins and roughly make each sausage into 4 balls. Place in cold pan, increase heat and allow to slowly seal and brown the balls.

Add onion, mushrooms, stock, seasoning and purée, mix together. Allow mixture to cool slightly.

Make Suet Pastry: Place flour into a bowl with suet. Add fresh thyme, mustard and seasoning. Add enough water to bind (approximately 180ml (6fl oz)). Roll pastry out on a floured surface to line 2 lightly greased pudding basins (300ml (½pt) or one large) leaving an ‘overhang’ of pastry.

Spoon the meat mixture into the pudding(s) and ‘fold over’ suet lid and squash roughly together, cover with lightly greased foil. Cook in a preheated oven for 1 hour. Remove the foil carefully for the last 10 minutes to brown the pastry if it needs it.

Serving suggestion

Serve with large helping of seasonal green vegetables, mashed carrot and parsnip.