Sausages
Hog’s Pudding
England, United Kingdom
Hog’s Pudding is a coarse West Country white sausage made with pork, suet, and seasoned cereal.
Original eatfuls sticker artwork
What it is
A closer look at Hog’s Pudding.
Hog’s Pudding is a coarse West Country white sausage made with pork, suet, and seasoned cereal.
What to look for
Know it when you find it.
Look for a pale, peppery sausage with a coarse crumb, sold fresh by a West Country butcher.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Hog’s Pudding.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Northern Portugal, Portugal
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Amsterdam, Netherlands
Amsterdamse Osseworst
Cured beef sausage associated with Amsterdam, traditionally sliced thin for bread and sandwiches.
Normandy, France
Andouille de Vire
Smoked sausage from Normandy with a coarse texture and strong flavor.
France
Andouillette à la rouennaise
Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.
Galicia, Spain
Galician Androlla Sausage
Androlla
A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
Appenzeller Siedwurst
Protected pale Appenzeller boiling sausage is bought as a sausage and poached before eating.
Latvia
Blood Sausage
Asinsdesa
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.