Are faggotts unhealthy??

moanymoany

[FONT=Verdana, Arial, Helvetica, sans-serif]Faggots in rich brown gravy
with Pease Pudding[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Makes around 10 faggots
INGREDIENTS
12oz (350g) of pigs' liver
8 oz (225g) belly of pork
2 onions
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]a little chopped sage
2oz (50g) fresh breadcrumbs
1 beaten egg
1 teaspoon of salt
1/4 teaspoon of black pepper 1/4 teaspoon jamaica allspice
1 pigs caul (from an obliging 'real' butcher if you are lucky, if not finely slice some fat streaky bacon and lay over the top)
Finely chop the liver, belly of pork sage and onions Mix the above with the breadcrumbs, salt and peppers Wet your hands! Form the mixture into round egg sized faggots. Cut the caul into pieces and wrap around each faggot like a blanket. You can also flatten these and make them look more like crepinettes if you wish. Arrange the faggots closely on a baking tray Cover with well buttered baking foil Bake at 180C / 350F Gas Mark 4 for around 45 minutes To test: pierce the faggots to see if the juices run clear Turn the oven up a little to brown their tops Traditionally served hot with recently simmered soft green peas and gravy There are also many variations of how to make faggots including adding finely chopped apples, nutmeg, only liver with no belly pork and so on[/FONT].
[FONT=Verdana, Arial, Helvetica, sans-serif]For the Gravy
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 large onion sliced
Tablespoon plain flour
Dark sherry
bacon fat
Water and stock cube
Fry the onions in the bacon fat until dark brown, stir the flour into the onion fat and work until smooth. Season to taste and add 1 tablespoon dark sherry and 1 pint water gradually until the consistency is to your liking. Some people like to add a stock cube as well but it depends on taste (and region) Faggots can taste very rich and warming and in early spring when the weather can be wicked they make a great meal after a lot of gardening when you are feeling somewhat ravenous.
[/FONT]Pease Pudding
2 breakfast cups dried peas
shredded mint
brown sugar
pepper
A chunk of boiling bacon or ham or hocks
Method:
Soak the peas overnight. Mix the strained peas with some shredded mint, a little brown sugar and some pepper.
Place the peas in a well buttered pudding cloth and tie it up, not too tight allowing room for the peas to swell. When cooked the pudding should be in a compressed ball so getting the cloth right takes experience.
Suspend the bag of peas in the same boiler that the bacon or hocks are simmering in. Arrange for the pork and peas to be cooked at about the same time. A 2 cup pudding should take about 2 hours.
The pudding can be made with any legumes. Try some modern variations such as adding a potato to help with the softening, throw in some herbs such as rosemary and thyme and garlic and onion. Cut into quarters (or less) and serve with the faggots pouring the gravy over all.

Little_Miss_Saver

I love faggots, don't have them very often as I was lead to believe they weren't very good for you!! (suppose thats like most things we eat:rotfl: )

Also I struggle to find them these days and they ain't cheap either.

LMS xx

elljay20

there is no way i'm eating anything called faggots:eek: :eek:

it sounds like a more horrible version of black pudding:eek: :eek: :eek:

its.ray

Brains faggotts are just pure slop and not like a true faggott at all. Faggotts should be firm, moist and able to be sliced and fried as well as being served heated then served with gravy and whatever else.
Brains faggotts used to be decent but over the years they have got to be smaller and a lot looser in texture.
I buy them no more because they are so poor when compared to what they once were. I now either make them myself or buy them from the local meat market where they are just as they have always been.
In the North East they are known as Savoury Ducks and have pointed tops - do not ask me why.
Go on - try a real faggott, you will not have that Brains muck again.

Lily-Lu

its.ray wrote: »

Brains faggotts used to be decent but over the years they have got to be smaller and a lot looser in texture.
I buy them no more because they are so poor when compared to what they once were. I now either make them myself or buy them from the local meat market where they are just as they have always been.
In the North East they are known as Savoury Ducks and have pointed tops - do not ask me why.
Go on - try a real faggott, you will not have that Brains muck again.

My mum used to cook 'savoury duck' when we were kids during the 60s. I asked a butcher about it years ago, as I had no idea what it was and hadn't seen or eaten it in many years. He told me that it was faggots.
So I bought some of the Brains faggots, and was convinced he must have been wrong, as they were nothing like the savoury duck my mum used to make. Her's had a strong flavour, and when cooking there was no mistaking the smell.

Anyway, now you've confirmed the butcher was actually right, I'm going to try and get some proper butchers' made faggots - thanks for that :T

bigblackdog

i love these things , i have never known what is in them and to be honest dont want to know , so havent read through all the posts , noticed they were on offer today in tesco
problem is i am the only one who will eat them
wife and 2 kids find even the idea of them disgusting
so havent had them for ages , i have to settle for beefburgers which taste the same , to get my faggott fix
lol

BilberryCharlotte

In the town where I lived we called them Savoury Ducks, our local butcher used to make them, they were fabulous. You could buy them from him while they were still warm ,but they were gorgeous cold too.

I couldn`t find anyone who sold them here, but as I am vegan nowadays it is probably just as well. :rotfl: