Main Meal Recipes > Sausage and Bacon Pudding

How to make sausage and bacon pudding:
An interesting variation on the usual steak and kidney pudding.


8 sausages cut up
3 rashers of lean bacon rind removed and rashers cut up
1 onion peeled and thinly sliced
1 apple peeled and thinly sliced
pinch of dried herbs or chopped fresh if available
1 dessertspoon of flour
meat stock
enough suet crust pastry to line the basin and to make a lid
(see measure conversions for more information)


- Roll out two thirds of the pastry.
- Use it to line a greased pudding basin.
- Put in a layer of bacon, sausages, onion and apple.
- Sprinkle a little flour and seasoning on top.
- Repeat this process until the basin is full.
- Add enough stock to moisten all the ingredients.
- Make a lid from the remaining third of the pastry.
- Moisten the edges of the pudding and put the lid on top.
- Cover with a piece of greaseproof paper and a pudding cloth.
- Steam for 2 1/2 to 3 hours.