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Sausage Pudding

A suet crust dish of sausages and bacon baked or steamed with a flour-water mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sausage Pudding

Ingredients

Directions

Prepare the basin

  1. Make a suet crust and line a greased basin with it.

Fill and cover

  1. Layer sausages and slices of bacon alternately in the basin.

  2. Mix a little flour and water together.

  3. Pour the mixture into the basin.

  4. Cover with a top piece of pastry.

Cook

  1. Boil or steam the pudding until cooked through.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Suet crust
Forms the outer case that holds the filling and cooks into a tender, sturdy crust.
Sausages
Provide the main savoury filling and release fat that flavours the pudding as it cooks.
Slices of bacon
Add salty, smoky flavour and extra fat that keeps the filling moist.
Flour
Mixed with water to thicken the liquid poured into the basin, helping bind the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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