The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Wizard on February 26, 2010, 01:48:19 pm
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My recipe for Good Faggots
11/2 lbs nice fresh trimmed pigs liver ( Don't use frozen thawed its rubbish for this recipe)
2 Large white onions
4 Oz's Bread crumbs (Brown or white)
4 Oz's Atora suet or similar
1 Heaped dessert spoon dried sage
1 Teaspoon salt
1 Teaspoon freshly ground black pepper
Method
Mince the liver and the onions into a mixing bowl
Add the remaining ingredients and mix well
Form into balls about the size of a tennis ball
Traditionally they were wrapped in a bit of caul (apron)
Nowadays one puts the ball into a muffin case places the case in the baking tin and pour boiling water around them.Bake them in a moderate oven Gas 4-5 for 1/2 an hour or so.
Alternatively a large 1 piece can be made by greasing a 2lb baking tin and filling with the mix place the tin in the dripping tin and pour boiling water in the tin to come about 1/2 way up the sides Then cook for an hour and test to see if the center is cooked a little over is nicer than under.Mean while put the dried peas you soaked over night into the double boiler and cook to mushy peas Serve hot faggots on a bed of mushy peas and a good rich gravy. A bit of fresh crusty bread to sop up the gravy goes down well :farmer:
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mmmmm they sound lovely! Although I paid my butcher £5 and he made me 60 out of our last 2 pigs ... a bargain!!
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Very good price.Have you seen the price of Mr Brain's and they are in my opinion as poor as they get.I think they drag a bag of stale bread crumbs past the pig sty, compared to yours and mine looseyI hope they are on the menu wi mushy peas :D :farmer:
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Not a recipe, but a genuine funny...
My friend, who lives near me in Wales, is married to a guy from Iceland who loves cooking and raising his own meat. Last year his brother was visiting, and they proudly told him "We will make you faggots before you go home". The reply? "Oh no you won't!"
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Hey up K demands a comment about ash but he obviously has no taste for the simple better things in life ;D ;D ;D :farmer:
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Hi Wiz will definatley give them a go, also i think i read in one of your other posts that you made haslet which WP junior loves, would love to make her some homemade with the livers, do you have a recipe???? :yum: :pig:
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Hello WP and hello you Miss Look in Processing and recipes at the bottom of the Home page Forums There is a post by me with what to do with the pig when you have killed it and recipes for sausage and brawn and haslet all sorts of pig by products.If Miss doesn't like her food to strong just adjust the herbs and pepper and salt a bit.Let me know if you cannot find them and I will Email you them :pig: :D :D :farmer:
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Love um ;) ;) ;)
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Great aren't they Sandy and when you have killed the pig you can wrap them in a bit of caul (apron to you?) and roast them until they start to burn.Isn't the black burn ace?yumyum ;D :pig: :wave: :farmer:
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Hi wiz, cant seem to find that recipe can you post it when you get chance
Thanks WP & WP Junior aka Princess
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Nor can I W.P. So I'll do it again in recipes.TNX for telling me it is not there.Give me an hour and it will be Hey up Princess get Daddy to make you the deluxe ones as a treat.Get him to make a haslet and fry you a slice and eat it with some plum sauce :D :wave: :farmer:
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Mushy peas ... mash and gravy ... fried eggs chips and beans ... cold in a sarnie with some onion chutney (shame it's almost 3am and I've run out of food at work! >:(
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Hello loosey. From your email I deduce rob=male? Man of me own heart, but I eat the faggot alone sometimes as a sarnie wi mustard pickle or piccalilli may not be quite as good as haslet sarnie but it will do while someone introduces me to something better at the same or less cost I'm a big lover of pig offal Liver cooked anyway kidney the same Frys and SAUSAGES, but I am not into Cow Tripe to me it's like Tibetan Cow ??? :D :D :D :farmer: :wave:
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Going to have faggots a tin of Marrowfat peas and a great big chunk of fresh bread to mop up the gravy this weekend. Cholestoral problem? what cholestoral problem you cant possibly mean me doctor! :o :yum:
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Being a backward not understandin modern problems We never had all these things when I were a lad So I said to my friendly GP "Whats this ere thing Cholesterol Dr;" His reply was "You don't need to worry about it you and Kath haven't got it you eat balanced food I know Ive seen it when I have called"
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any way W.P. what is Princess getting for lunch if your'e on faggots and peas?I made some grand 1/4lbers for our tea I made the meat into a ball then cut a 11/4"cub of strong cheddar and pushed it into the center of the ball of meat then pulled the meat back over and sealed the cheese inside with a salad and chips smashin they were. :D :D :D :farmer: :wave:
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That's right Wizard! He's a bit more into offal for me. He wil regularly roast up a couple of faggots when he's out on the road with work and take them along as his "meaty treats" (he believes all treats should be either meaty opr made of ice cream!) ::)
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Ah ahh ahhh ! No not a Bisto kid a man of me own heart me thinks.What else is he inta Sex? I was,carried undreds of the buggers potatoes, pig meal, cattle nuts they alust used to be in 10 ston (140lbs) when I carried em!Chicken mash meal came in 1 cwts.Tell you sumatz else loosey watta is heavy if you carry two 5 gallon drums to fill the chicken drinkers when the huts have been towed out onto the stubbles so they could glean the dropped corn.My them were the days.6 weeks holidays Creosote the chicken huts with proper creosote the sort that burns your skin if you splashed some on your sen.Got paid 5 bob for doin one to the Mesters satisfaction Then if there was time left we did the net stakes. Then after harvest it was tattie picking and of course PIG KILLIN TIME soon as there was no R in the month.Folk round abt would start killin. We usually waited till October then it was like ive tode ya in Killing the pig 60 yr ago.Puttin it away day was alust roast spare ribs for dinner Not these s**t owlie things they have nowadays to put on yer barbie proper uns a foot long 11/2" wide wi plenty o meat left on.Then the day after when the lard had been rendered from the fat the scratchins were spread out to cool on a sheet a paper and a handfulla salt spread on em, proper pork scratchings all golden brown wi salt on in new bread sandwiches.Not this fried skin you have to pay a fortune for over the bar on Satdy nite.Pigs fry.Haslet,black puddn,faggots and proper sausages which were hung in the out house fer at least a week afor they were touched.Dad ustta mek em that bit longer than todays.His was long enough to reach across a slice a bread.The dint have to be 8 to a pound.So the fried sausage wa cut in half length ways and opund out and put on a slice wi some mustard on,the bread folded ow'er and we took two to school 1 fa break and one fa dinner.A triangular bag wot we made wi greaseproof paper wi some scratchins in while they lasted.Don't forget the modern deep freeze wasn't about like it is now any thing that need be kept was cured in salt.If W.P. sees this he will be droolin like I am thinkin about them times I will tell you properly now could you read my accent? ;D I shall go and see Wiz next week and see if I can get a kell fat and make some lard and scratchings also a stone of trimmings and make some sausages see if he has a pluck to spare I shall be well away then theres no R in May but I have deep freeze so it wont matter will it :wave: :D :farmer:
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i cnanot type because of teh dribbel............... ;)
Marrowfat peas in cupboard, collecting live on friday so faggots for tea Friday night!