Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Special equipment needed:
- Sausage stuffer or piping bag with large tip
- Meat grinder (optional)
Step-by-step instructions:
1. In a large bowl, combine the ground pork, breadcrumbs, milk, egg, onion, garlic, smoked paprika, cayenne pepper, black pepper, and salt. Mix well until all ingredients are evenly distributed.
2. If using a meat grinder, grind the mixture through the medium plate. If not, skip to the next step.
3. Stuff the mixture into hog casings using a sausage stuffer or piping bag with a large tip. Twist the casings into 6-inch links.
4. Place the links in a large pot of boiling water and cook for 20-25 minutes, or until the internal temperature reaches 160°F.
5. Remove the links from the water and let them cool for a few minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Internal temperature of 160°F
Serving size:
- Makes 6 links
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 8g
- Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Regular breadcrumbs or panko can be used instead of fresh breadcrumbs.
- Whole milk, almond milk, or soy milk can be used instead of regular milk.
Variations:
- Add chopped jalapeños or diced tomatoes for a different flavor profile.
- Use different spices, such as fennel seeds or coriander, for a unique twist.
- Make the pudding without the casings and serve it as a meatloaf.
Tips and tricks:
- Make sure the mixture is well-mixed before stuffing it into casings to ensure even distribution of flavors.
- Use a meat thermometer to check the internal temperature of the pudding to ensure it is fully cooked.
- If using a piping bag, make sure to use a large tip to prevent the mixture from getting stuck.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat leftover pudding in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the links on a platter with a side of mustard or ketchup.
Garnishes:
- Sprinkle chopped parsley or green onions on top of the links for a pop of color.
Pairings:
- Serve with mashed potatoes and roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Creamed spinach
- Garlic mashed potatoes
Troubleshooting advice:
- If the mixture is too dry, add more milk or water until it reaches the desired consistency.
- If the pudding bursts while cooking, reduce the heat to prevent further bursting.
Food safety advice:
- Make sure to cook the pudding to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Hog's pudding is a traditional British sausage made with pork, breadcrumbs, and spices.
Flavor profiles:
- Smoky, spicy, savory
Serving suggestions:
- Serve as a main course with sides or as an appetizer with mustard or ketchup.
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Region: British