Hogs pudding and scallops

Hogs pudding is a highly spiced Cornish sausage here Nathan Outlaw serves it with scallops, fried apples and a cider-mustard sauce
Hogs pudding and scallops
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • dash olive oil
  • 2 hog's pudding sausages, skin removed and sliced into discs
  • 2 apples, unpeeled, cored and cut into eighths
  • 12 large scallops or 20 medium scallops, removed from their shells, leave the roe on if you like
  • 200 g bag baby spinach

For the cider sauce

  • 100 ml dry cider, preferably Cornish
  • 50 ml double cream
  • 1 tsp wholegrain mustard


1. Heat a dash of olive oil in a large non-stick frying pan. Add the hogs pudding slices and apple pieces.

2. Fry for 1 minute and then add the scallops. Cook the scallops until golden-brown on one side. Remove the hogs pudding from the pan and drain on a plate lined with kitchen paper

3. Season the scallops with salt and flip them over. Give them another 30 seconds to a minute, and then transfer them to the kitchen paper to drain. Remove the apples and keep warm.

4. Pour the cider into the pan and simmer for 1 minute, or until reduced in volume slightly. Add the cream and simmer for another 30 seconds. Mix in the mustard.

5. Tip the spinach into a saucepan with a splash of water and cook until wilted.

5. Serve the spinach with the hogs pudding, scallops and apples, with the sauce poured over.

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