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Faggots

food.master's picture
Ingredients
  Pigs liver 1 Pound (450 Gram)
  Pork belly 8 Ounce (225 Gram)
  Onions 2 Large, peeled and chopped
  Garlic 1 Clove (5 gm), peeled and crushed (Use A Plump Clove Of Garlic)
  Crushed sage/Crushed savory 1 Teaspoon (Leveled), crushed (Use A Little)
  Breadcrumbs 3 Ounce (75 Gram)
  Eggs 2
  Mace 1⁄2 Teaspoon
  Coarsely chopped parsley 1⁄4 Cup (4 tbs) (Use A Good Handful)
  Bay leaves 4
  Caul fat sheet 1 Large
  Stock/Thin gravy 6 Fluid Ounce (180 Milliliter)
Directions

Chop the liver and pork belly very finely.
You can mince it if you wish (that is more traditional anyway), though I prefer a coarser texture.
Put it in a frying pan with the chopped onion, garlic and savoury or sage, then cook over a gentle heat for 20 minutes.
It should not brown.
There will be quite a lot of juice, which you should drain off and reserve before mixing the meat with the breadcrumbs, eggs, mace and parsley.
Stir in a good seasoning of both sea salt and black pepper.
You can add 1 or 2 bay leaves, though you will have to fish them out as you eat.
Form the mixture into balls about the size of a dumpling and weighing roughly 50-75g/2-3oz.
Roll each faggot in a piece of caul fat as if you were wrapping a parcel, tucking the join underneath and placing the faggots in a buttered roasting tin.
They should be just touching, to give them support as they cook.
Pour the stock round them and bake at 180°C/350°F/Gas Mark 4 for 50 minutes or until they are cooked through.
If the tops have failed to brown then place them under a hot grill for 1 or 2 minutes.
Approximately half-way through the cooking, pour the stock off into the reserved cooking juices, and return the faggots to the oven.
Put the mixed liquid into a jug in a cool place {a basin of iced water will do the trick) until the fat solidifies.
Scoop it off with a draining spoon, then pour the stock over the faggots and cook till the juices are bubbling.
Serve with plenty of garden peas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Clove
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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