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Faggot Recipes, Faggots in Gravy, Traditional English Cooking
Faggots
People tend to love or hate faggots, but these beauties, freshly made in faggot gravy bare little resemblance to their distant cousins you may have seen in the deep freeze at your local supermarket.
They take 50 minutes to prepare, and about two hours to cook, serves four.
Ingredients:
1 pigs liver - diced
1 pigs heart - diced
6 rashers streaky bacon - cut into strips
250g pork belly - diced
2 medium sized onions - peeled and sliced
1 egg
100g breadcrumbs
2 tsp of finely chopped fresh sage
salt and pepper to taste
a large knob of butter
Method:
Melt the butter in a large heavy based oven proof pan, add half the sliced onion and cook over a moderate until the onion softens.
Gradually add all the meats, stir for a few minutes then add enough water to cover the ingredients, leave uncovered and put in the middle shelf of the oven at 190oC for 50 minutes.
Remove from the oven, drain the liquid (to make the gravy), mince the meats and onion with the remaining onion, egg, breadcrumbs, 1 tsp of sage and salt and pepper, mix well and form into faggot sized balls.
Place the faggots into a greased baking tray and add enough of the reserved liquid to just cover the base of the tray. Cook for about 40 minutes at 200oC on the middle shelf.
In the meantime use the rest of the reserved liquid to make some gravy.
Five minutes before the faggots are cooked add the gravy to the tray and cook on the stove getting as much of the meat juices into the liquid.
Serve whilst piping hot with mashed potatoes and peas pudding, garnish with the remaining sage.
