Best 3 Pease Pudding And Faggots Recipes

Immerse yourself in the captivating world of British culinary heritage with this delectable journey into the realm of Pease Pudding and Faggots, a dish that has tantalized taste buds for centuries. Originating in the humble kitchens of the North East of England, this iconic duo has stood the test of time, captivating hearts and palates alike. In this culinary expedition, we will embark on a voyage to unravel the secrets behind these two culinary masterpieces, providing you with a step-by-step guide to recreate these timeless recipes in the comfort of your own kitchen.

Pease Pudding, a savory and comforting dish, forms the perfect accompaniment to the hearty Faggots. Made from a combination of dried marrowfat peas, onions, and a blend of aromatic herbs, this pudding delivers a burst of earthy flavors and a velvety texture that will leave you craving for more. On the other hand, Faggots, the robust centerpiece of this dish, are a symphony of minced pork offal, expertly seasoned and encased in caul fat, creating a succulent and flavorful experience.

As we delve into the recipes, you'll discover the art of preparing both Pease Pudding and Faggots with precision. From the careful selection of ingredients to the meticulous cooking techniques, each step is explained in detail to ensure success in your culinary endeavors. Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide will equip you with the knowledge and confidence to master these classic British dishes.

So, prepare your taste buds for an extraordinary culinary adventure as we embark on this journey to recreate the iconic Pease Pudding and Faggots. Let the tantalizing aromas and exquisite flavors transport you to the heart of British cuisine, where tradition and innovation intertwine to create a dish that will undoubtedly become a favorite in your culinary repertoire.

Here are our top 3 tried and tested recipes!

FAGGOTS WITH ONION GRAVY

Faggots with onion gravy image

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

Ingredients

little oil, for the tin
170g pack sage & onion stuffing mix (we used Paxo)
500g pack diced pork shoulder
300g pig liver
½ tsp ground mace
2 onions, thinly sliced
1 tbsp sunflower oil
2 tsp sugar
1 tbsp red wine vinegar
3 tbsp plain flour
850ml beef stock
handful chopped parsley
mash and veg, to serve (optional)

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

PEASE PUDDING

Pease pudding image

Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices

Provided by Esther Clark

Categories Side dish

Time 2h55m

Number Of Ingredients 8

Ingredients

500g yellow split peas
2 tbsp olive oil
1 onion , finely chopped
1 carrot , chopped
1 bay leaf
1 thyme sprig
1 tbsp malt vinegar
30g butter

Steps:

Tip the peas into a bowl, cover with cold water and leave to soak overnight.
Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium

PEASE PUDDING AND FAGGOTS

Pease Pudding and Faggots image

This famous oldtime dish will warm you up on a cold night. A favourite of my clients I was asked to cook this often. Served with a rich onion gravy it is still a winner. You could serve boiled potatoes and cabbage to make a larger meal.

Provided by Brian Holley

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pig liver, chopped
1 lb stale bread, cubed
1/4 lb bacon fat
1 lb onion, chopped
2 teaspoons mixed herbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
6 ounces lentils, soaked
1/2 teaspoon salt

Steps:

Place the bread in a bowl and cover with warm water, leave for five minutes.
In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
Flour hands and form the mix into largish balls , not too large!
Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.

Tips:

- Follow the recipe precisely: Pease pudding and faggots is a traditional dish with specific ingredients and techniques. Accurately measuring ingredients and following the cooking instructions is crucial for a successful outcome. - Soak the peas overnight: Properly soaking the dried peas is essential for achieving a tender texture in the pease pudding. Ensure the peas are completely submerged in water and soak them for at least 12 hours or overnight. - Cook the faggots thoroughly: It's important to cook the faggots thoroughly to ensure they are safe to consume. Make sure they reach an internal temperature of 165°F (74°C) before serving. - Use high-quality ingredients: Fresh, high-quality ingredients make a significant difference in the taste of the dish. Choose the best quality dried peas, pork mince, and herbs you can find. - Season well: Don't be afraid to season the pease pudding and faggots generously. Use a combination of salt, pepper, and herbs to create a flavorful dish.

Conclusion:

Pease pudding and faggots is a classic British dish that is both comforting and delicious. By following these tips and the detailed recipe provided, you'll be able to create a traditional meal that is sure to impress your family and friends. So why not give it a try and experience the flavors of this timeless dish?