18th Century: Hogs Pudding

Preparation info
  • Makes


    sausage puddings
    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

Hogs pudding is connected to the West Country today, but in the olden days it used to be made nationally. There are versions using a pig’s or lamb’s ‘pluck’ – which is the heart, lungs and liver – instead of just pig’s liver, giving it the name Devonshire or West Country haggis. However, I have not come across a mention of a Devonshire haggis or a West Country haggis in any of my ancient cookery books, so I believe that is a modern tale.

Hogs pudding was traditionally cut into slice