Best 3 Alternative Faggots Recipes

FAGGOTS WITH ONION GRAVY

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.

ALTERNATIVE FAGGOTS

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.

FAGGOTS IN ONION GRAVY

Steps:

• Cook the chopped onions, garlic and herbs in the butter until soft. Add the beef jus and boil to reduce by half. Leave to cool and allow to set in fridge.
• Mince the meat through a medium cutter, then place into the bowl of a food mixer and beat slowly adding salt and pepper to taste. The salt will thicken the meat, giving a gelatinous texture. Add the egg and the reduced cooled onion mixture. Chill for 2-3 hours till firm.
• Squeeze any excess water from the caul and cut into 8inch squares. Spoon about 3 oz of the faggot mix into the centre of each square and wrap and turn the caul around the meat to form firm ball shapes.
• When you are ready to cook he faggots, warm the beef stock. Fry the faggots in the dripping until brown on all sides, then place them in the stock and simmer very gently for 12-15 mins until just starting to firm up. Remove the pan from the heat and leave to rest.
• The faggots can now be allowed to cool, left in the cooking liquor and chilled. The liquor will set like a jelly and the faggots can be kept in the fridge for up to a week.
• When you want to serve the faggots, warm them gently in the jelly for 15-20 minutes To serve lift from liquor and top with onion gravy.