Sunday, 27 January 2013

Faggots...

I mentioned yesterday that I was going to make some faggots and slightly alter a recipe I had obtained from Frugal Queen's blogwhen it was online. Here is my version.
Switch the oven on to 200 Celsius.

Mince or pulse in a food processor, the following ingredients:

600g pork shoulder, 400g liver (I used ox this time), 100g smoked bacon, 2 large onions, 2 sticks of celery and 4 slices bread.

Tip all of this into a large mixing bowl along with a 3" strand of garlic puree or two minced cloves, 12 medium fresh sage leaves or 2 good teaspoons of dried sage, 1/4 tsp black pepper and 1/4 tsp celery salt or normal salt. Although I haven't tried it I think you could also add some smoked paprika or chorizo sausage but it tastes great as it is.



Anyway, if you are not sure whether the seasoning is correct, take a small spoonful and fry it to taste and adjust if necessary. Then mix everything together well, I use my hands as it really is the best way.



I now use a 2+1/4" ice cream scoop to pick up the correct amount of meat (for us) and place them onto a lightly oiled (deep tray if possible). You can just make balls to suit your requirements but we found Frugal Queen's tennis ball size too large for us.

The faggots are then baked in the oven for 30 minutes. Whilst in there, make some gravy. Frugal Queen's recipe called for 1 litre but we found we needed more. 

Any way, I made up 1 1/2 litres of stock using 3 stock cubes, 2 tablespoons soya sauce, a good 1/2 pint of milk, water and a little gravy browning. Thicken (but not to thick) with cornflour and water. Once this was made, I fried 2 large diced onions, 1 stalk of peeled and chopped celery until they were soft. Then I added 1 large diced tomato, the stock and a good dollop of tomato puree. 

Once it had heated, thickened and been taste tested, it was ready. 

After 30 minutes the faggots will be partially cooked, so carefully remove the trays and gently pour on the gravy. 



Return the trays to the oven for another 15 minutes or until the tops of the faggots are browned and the gravy thickened a little more. 



Leave to go cold before bagging. We managed to get 22 balls so in each bag we put 4 faggots plus gravy (still not enough so I reckon 2 litres might be better) and had 2 balls and a little gravy for a one person bag.

Of all her recipes, this adapted one is admittedly, the least frugal but they taste wonderful. Price wise, £2 per bag (for two people). Although that is no cheaper than buying them, you know what is in them and as I said, a lovely taste.








 
  

16 comments:

  1. Ooh, yummy - they look delicious - I shall have to give them a go, it's been years since I had faggots

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    1. You've got nothing to lose. Haven't tried the other two versions of Froog's yet.

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  2. I have never tasted that before, it looks delicious! Thanks for sharing the recipe.
    Using the ice cream scoop to make them the right size is a great idea :)

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  3. Hi DC - I thought that I would just pop in to say hello! I guess as you know that I am a veggie the last couple of posts weren't aimed at me! Enjoy the rest of your weekend xxx

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    1. I've made something like this using veggie mince, sausage and bacon and it turned out nice. (We are all veggie in our household). Next time I make it, I will post recipe.

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  4. Many thanks for this, I will be making them this week. Pam

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  5. Those faggots look lovely. DB and I like faggots, but I only ever bought them ready made from Iceland. Maybe, once stepson has moved out and we just have to cater for our own taste buds I shall have a go in making my own.

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    1. They are very simple to make. Haven't tried Froog's other two versions so might give them a go next time.

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  6. I've never tried these. Basically they are a sausage with liver added? I like fried liver with onions and gravy, but I don't know if my children would eat them or not.
    Hubby might though.

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    1. Probably not quite like sausages but that is quite near. They are soft to eat. You could liquidize the liver completely rather than leave it slightly visible but might need to add a little more bread if the mixture is too soft. Don't tell them what is in it and say they are a new meatball you are trying.

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  7. Brilliant. I love faggots and with this recipe (though I would add more garlic, but that's just me) I'd know exactly what was in them. I'm with you on the gravy front too. I don't know why I've never sought out a recipe..I must have several tucked away somewhere, but this I will certainly give a go. But not til we leave the brilliant sunshine and blue skies of our son's home in New Zealand... I think you need cold. Blighty weather for faggots!

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    1. Oh, lucky you, being in New Zealand. Yep, we tried 1 1/2 litres of gravy, wasn't quite enough so next time, will make 2 litres.

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  8. Bookmarked this - I love faggots! Thank you :o)
    Rose H

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  9. So do we Rose now that we make them ourselves, although DB would eat the bought ones, I couldn't contemplate it.

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  10. Thankyou Rose H, I have spent ages going back repeatedly to this recipe! Just didn't think to bookmark it! Doh!

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