From Beast to Beauty Part 2

A Devon Hogs Pudding might not win any beauty contests, it’s a cooked but not browned pork sausage packed with Groats, (oats used in Devon) with lots of pepper. It’s a traditional pudding that I’d not tried until recently, and is usually sliced and fried as part of a Fry Up to be proud of.

Although there is a great case for using food ingredients where you would expect, it’s also worth mixing things up to find new combinations. Scallops and black pudding are such an unexpected combination, porky savouryness and sweet juicy scallops.

Here’s the westcountry version, the same juicy scallops but the nutty porkiness of the hogs pudding.

Scallops on a Devon Hogs Pudding and Samphire Raft 

Heat a little olive oil in a frying pan, and brown off slices of hogs pudding on a medium high heat, don’t be alarmed if you hear a popping sound, this is the groats heating up and expanding. Once they are lovely and crispy brown on both sides, andplace on your serving plate.

Pop in one scallop per pudding slice in the pan, along with a handful of samphire, a good squeeze of lemon and a pinch of sea salt and coarse ground black pepper.  Brown the scallops quickly on both sides, remove the samphire and place a few strands on each pudding, followed by a scallop and a squeeze of lemon.

Great with some ice cold bone dry cider.

10 responses to this post.

  1. Posted by Marc-Frederic on February 14, 2012 at 10:08 am

    Marcus, I love the combo of Hogs pudding and scallops, I’ll give that a go myself.

    Reply

  2. I want to know where you got the samphire – nice flavour combos there.

    Reply

  3. The black pudding with scallops is new to me. Thanks Marcus, I’m doing that!

    Reply

  4. That sounds good – my grandfather loved hog’s pudding – I’ll have to find some and try it – thanks!

    Reply

  5. What a tasty piece of work with gorgeous shots! Did you make the sausage yourself? i would love to know how! c

    Reply

    • Thanks Cecilia, no I bought the sausage from a local butcher, I think it’s minced pork, mixed with soaked oats and lots of pepper, really nutty and juicy. I have a new sausage mincer and stuffer so will be doing some sausage recipes.
      Cheers
      Marcus

      Reply

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Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

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theshotgunchef.wordpress.com/

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