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Cornish Pig's Head Pudding
Cornish Pig's Head Pudding is a traditional English recipe (originating in Cornwall) for a classic brawn made from the meat of the pig's head set in the pig's head jelly. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Pig's Head Pudding.
prep time
30 minutes
cook time
360 minutes
Total Time:
390 minutes
Additional Time:
(+7 days brining)
Serves:
6
Rating: 
Tags : Spice RecipesPork RecipesBritish RecipesEnglish RecipesCornish Recipes
Making a brawn or pig's head cheese typically from half a pig's head has been a country practice for centuries. My grandmother made an excellent brawn. This is a classic Cornish version of the recipe.
Ingredients:
1/2 pig's head
3 eggs, beaten
2 hard-boiled eggs, peeled and chopped
220g (8 oz) stale breadcrumbs
1/2 tsp mixed spice
10 black peppercorns
2 bayleaves
1 onion studded with 6 cloves
1 sprig of sage
leaves from 2 sprigs of thyme
2 garlic cloves, crushed
1 tsp coarsely-ground black pepper
1/2 tsp finely-grated nutmeg
Method:
Remove the brains from the pig's head and discard. Prepare a bucket of strong brine and submerge the head in this for 7 days. During this time, remove any scum that floats to the surface. During this time, keep the head and brine in a cool place. I find it's best to put a plate an some weights on top to ensure that the head is submerged.
After the seven days brining are over, drain the head and wash then put in a large pan with the black peppercorns, bayleaves and clove-studded onion. Cover with plenty of water, bring to a boil and continue boiling for 3 hours, or until the head meat is very tender. Take the pot off the heat, and set aside until cool.
When cold, remove the head from the liquid then extract all the meat from the skull (including the tongue). Chop the meat and combine with the breadcrumbs, sage, thyme leaves, mixed spice, garlic, coarse black pepper and nutmeg.
Pass this mixture through the coarse blades of a meat mincer. Turn into a bowl and mix in the beaten eggs. Continue mixing until the ingredients come together as a semi-solid paste. Turn onto a work surface and roll out into a rough square. Place the chopped hard-boiled eggs in the centre then carefully bring up the sides towards the centre to hold the eggs in the middle.
Cover the pudding in a floured pudding cloth. Tie securely with string. Bring a large pan of water to a boil, place the pudding in this then tie it to the handle of the pan so that the pudding does not sit on the bottom of the pan. Continue boiling the pudding for 3 hours, topping up the water level with more boiling water, as needed.
Remove from the water, allow to cool then unwrap. The pudding can be serve warm or cold.
