Saturday, January 17, 2009

Hog’s Pudding – A Perfect winter dinner

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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