So everyone is asking what is Hog’s Pudding. I was first served it at a pub located next to the Latchis pub in Brattleboro,Vermont. This is the recipe as best I could decipher.
Best when served with ice cool Dark & Dry Woodchuck or Blackthorn hard cider if you can get it
In individual casserole dishes, The following are per serving:
1.5 large potatoes - cubed fork size
6 oz Extra Sharp White Cheddar Cheese - cubed fork size
3 inches Kielbasa smoked sausage - cubed fork size
2 TB Onion - finely slivered
mix flour and milk in a 1/2 each solution and pour over ingredients until dish is full
Cut 4 pieces of 1/4 inch thick slices ( butter pad sized) of the white Cheddar and place on top
Bake for 1 hour at 400 degrees
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