Fried hog’s pudding with apple sauce and kohlrabi slaw

Name: Fried hog’s pudding with apple sauce and kohlrabi slaw
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 20g unsalted butter; 300g Cornish hog’s pudding, sliced; For the apple sauce; 800g cox apples, cored and chopped; 30g unsalted butter; 2 tbsp caster sugar; 1 tbsp cider vinegar; For the kohlrabi slaw; 1 tsp English mustard; 3 tbsp crème fraîche; 2 tbsp olive oil; 1 cox apple; 1 kohlrabi, peeled and shaved with a vegetable peeler or thinly sliced using a mandoline; Juice 1 lemon

Published: 29 Jan 19
Updated: 18 Mar 24

Test kitchen approved

This British recipe is made using delicious. Produce Awards 2017 winner, Primrose Herd’s, Cornish hog’s pudding. The white pudding is a secret combination of herbs, spices and pork. It makes a robust winter starter and pairs well with the sweet apple sauce and creamy kohlrabi slaw.

Read the story of Primrose Herd, and what they do.

Serves 4
Hands-on time 15 min, simmering time 20-25 min

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Ingredients

20g unsalted butter
300g Cornish hog’s pudding, sliced

For the apple sauce

800g cox apples, cored and chopped
30g unsalted butter
2 tbsp caster sugar
1 tbsp cider vinegar

For the kohlrabi slaw

1 tsp English mustard
3 tbsp crème fraîche
2 tbsp olive oil
1 cox apple
1 kohlrabi, peeled and shaved with a vegetable peeler or thinly sliced using a mandoline
Juice 1 lemon

Method

For the apple sauce, toss the 800g chopped apples in a saucepan with the 30g butter, sugar and vinegar and set over a medium heat. Cook for 20-25 minutes, stirring occasionally but allowing the apples to stick a little to the base of the pan as they break down so they can caramelise. Once the apples
have almost broken down and are a warm golden colour, remove from the heat and allow to cool slightly.
For the slaw, mix the mustard, crème fraîche and olive oil in a medium bowl and season well. Thinly slice the apple and toss with the kohlrabi and dressing in the bowl, adding lemon juice to taste.
Melt the 20g butter in a large frying pan over a medium heat. Fry the hog’s pudding, turning, for 10 minutes or until crisp and golden. Serve with the kohlrabi slaw and a little of the apple sauce.

Recipe from October 2018 Issue

Nutrition

Nutrition: per serving

Calories: 433kcals
Fat: 29.5g (12.5g saturated)
Protein: 12.8g
Carbohydrates: 26.8g (19.5g sugars)
Fibre: 4.7g
Salt: 1.4g

delicious. tips

You’ll have leftover apple sauce – keep it, covered, in the fridge and use within 3 days.
A dry chenin blanc would be the best wine for this, but a good quality dry British cider tops it.

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Fried hog’s pudding with apple sauce and kohlrabi slaw

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Fried hog’s pudding with apple sauce and kohlrabi slaw

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

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Pork and black pudding sausage rolls

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More to discover