Author Topic: What can I make with my pigs' lungs? (Read 8149 times)

Piggerswiggers · « **on:** December 10, 2015, 04:22:15 pm »

Does anyone have an edible way to use pig lung? Any thoughts to how they might fare in a slow-cooked stew? I just can't bring myself to waste them but they're currently languishing in the freezer and I could use the space with the upcoming festivities.
All contributions gratefully received.

ZacB · « **Reply #1 on:** December 11, 2015, 07:57:21 am »

Faggots

?
Incorporate into the mix, lungs also known as lights, lighten the mix from a dense meat pate into a lighter more open structure.
I'm tempted to try putting some into meatballs to see if it has the same effect???

Marches Farmer · « **Reply #2 on:** December 11, 2015, 08:18:55 am »

Your dogs would probably appreciate them, cooked in small amounts.

devonlady · « **Reply #3 on:** December 11, 2015, 11:02:34 am »

Haggis? You can cook it in a basin or tin. Would you like a recipe?

Cosmore · « **Reply #4 on:** December 11, 2015, 11:36:46 am »

I've cooked and fed the lights (lungs) we had back from slaughter of our pigs to our dogs, a small portion over a couple of meals, they ate them with relish.

Fleecewife · « **Reply #5 on:** December 11, 2015, 12:30:09 pm »

In the '50s and '60s we fed our cats on boiled lights. No tinned food then, but of course they also had vermin from the farm.
I would hate to eat them myself, as I still have the smell of them boiling in my memory

nutterly_uts · « **Reply #6 on:** December 14, 2015, 08:44:44 pm »

They dehydrate nicely ..

Piggerswiggers · « **Reply #7 on:** December 17, 2015, 10:04:44 am »

Thanks to all who replied.
Devonlady, I'd love a recipe for haggis if you're happy to share.
ZacB - at the risk of sounding beyond stupid I don't really know what faggots are - blame my soft southern upbringing. Do you have a recipe to share please?
Thanks again

devonlady · « **Reply #8 on:** December 18, 2015, 11:36:40 am »

Piggers, I am shite at giving recipes as I don't weigh anything but, this is roughly it. Have ready a large pudding basin or a 2lb loaf tin, well greased or buttered.
Mince or finely chop the lungs and liver and put in a bowl. Finely chop 3 large onions and fry gently until soft, put in with minced meat, add a tablespoon of white pepper and a dessertspoon of salt along with a few good handsful of oatmeal (the mixture should be not too sloppy)
Put into basin with a good, secure lid of tin foil if you use it or greaseproof if you don't, tied down and put into a saucepan, standing the basin on an upturned saucer and simmer, watching the water, level for a good hour, test with knife or skewer (like testing a fruit cake) and if still pink, simmer some more.
If using a loaf tin, put in a moderate oven and test as before.

ZacB · « **Reply #9 on:** December 18, 2015, 05:40:35 pm »

Piggerswiggers (dudey user name

)

Faggot recipe:
Lungs, heart & kidneys minced and then mixed with an equal amount of minced pork belly (or meat/fat you would use to make your sausages). Looking at my last notes I did comment to increase meat to offal ratio, last time I made I had 1.7kg of offal plus an equal amount of meat producing 30 good size faggots, two made a meal.
For each 630g of faggot mix add:
100g breadcrumbs
Med onion finely chopped
1/2tsp mace
1/2tsp all spice
Tsp brown sugar
2 sage leaves
Small bunch thyme leaves

Make into balls and wrap in caul fat. Roast at 170 for 50mins in a roasting tray with 50-100ml chicken stock, couple of bay leaves and some thyme stems.

Serve with mash, mushy peas & onion gravy.

Additional notes, meat was put through a coarse grinder plate and offal through a medium plate - enjoy!

Devonlady, isn't Haggis usually made with sheep offal? Recipe we use for Haggis which has produced something resembling the fine product from north of the border:
1/2 liver, lungs & heart into saucepan of boiling water with teaspoon of salt, simmer for 2 hours, then mince. Mix with 1/4kg minced suet & 1/4kg medium pinhead oatmeal - this should be toasted to golden brown in a medium oven before using.
Add 1tbsp finely chopped herbs, 4 finely chopped med onions, 2tsps pepper, 1tsp salt and a small sherry glass of whisky.
Put into 3 pudding bowls (or stuff into haggis skins) and steam for 3hrs, each pudding will serve 5-6 people. Can be frozen.

Regards Zac

devonlady · « **Reply #10 on:** December 18, 2015, 09:23:25 pm »

Yes, ZacB, haggis is traditionally made with lamb offal but is good enough made with pig, goat or cow offal. Your recipe looks good!

Piggerswiggers · « **Reply #11 on:** December 19, 2015, 02:08:45 pm »

Dear ZacB and Devonlady

You've made my day. Thanks so much for sharing, both sound right tasty so I'll definitely be having a go. All sorts of lovely offal sitting thawing in the fridge as I write this.

Cheers
Piggerswiggers

cloddopper · « **Reply #12 on:** February 06, 2016, 03:11:52 am »

For devilment I Googled " recipes from pig lungs " found this interesting day of the week recipes site ..
See what you think .. there are quite a few other lung flesh recipes under the google search term as well ..

recipes from pigs lings http://www.eatmedaily.com/2009/08/offal-of-the-week-lungs/