Alternativefaggots Recipes
ALTERNATIVE FAGGOTS
This is a recipe for faggots that doesn't need all the liver, belly, shoulder pork etc. Not to mention the caul to wrap it in. I appreciate this isn't a traditional recipe, but it is a nice alternative when you want something similar without the effort.
Provided by English_Rose
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the pork, parsley, sage and leek.
- Season with salt and freshly ground pepper.
- Using your hands, shape the mixture into large, even-sized meatballs.
- Heat a little vegetable oil in a heavy-based frying pan.
- Add the faggots and let them cook without stirring until they develop a crust.
- Turn once browned on one side. Remove the faggots from the pan and reserve them.
- Add the onion to the pan and fry for 2-3 minutes. Chuck in the garlic and fry, stirring, for a further 2 minutes.
- Pour in the red wine, bring to the boil and cook briskly until reduced by half. Sprinkle the gravy granules into the pan and cover in hot water, mixing well.
- Bring to the boil, then return the faggots to the pan.
- Cover the pan and cook the faggots for 10 minutes until cooked through.
- Serve the faggots with smooth mashed potato.
Nutrition Facts : Calories 400.2, Fat 23.9, SaturatedFat 8.8, Cholesterol 106.7, Sodium 107.2, Carbohydrate 9.1, Fiber 1.8, Sugar 2.5, Protein 30.8
FAGGOTS (1935)
I am passing on this recipe for faggots more for the sentimental value than for any expectation that you will use it. My grandmother ("Nanna") was a cook in a "big house" in southern England during the 30's. When I was in England a couple of years ago she granted me access to her hand-written recipe book.
Provided by Strawberry Girl
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients through a mincer.
- Add cup of boiling water.
- Put pig's apron over.
- Bake 1 hour until brown.
FAGGOTS WITH ONION GRAVY
Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.
- Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.
- To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a veg, if you like.
Nutrition Facts : Calories 208 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
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