Alternative Faggots Recipes

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 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.