Best How I Make Faggots Recipes

Welsh Faggots image

Provided by Chef David Hub-UK

Categories Lamb/Sheep

Time 50m

Yield 8 faggots, 4 serving(s)

Number Of Ingredients 7

1 lb lamb liver
1/4 lb onion
6 ounces white breadcrumbs
4 teaspoons dried sage
1 beef bouillon cube
1 teaspoon butter, for each faggot
1/2 pint water

Steps:

Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
Put bread crumbs in large mixing bowl.
Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
Add the sage and mix thoroughly.
Shape the mixture into small balls (should make 8 to 10).
Place in a greased ovenproof dish or tin.
Put a small knob of butter on each faggot.
Make stock with OXO (beef) cube and water and pour around the faggots.
Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
Remove foil and cook for further fifteen minutes.
Remove faggots and when cool cover and keep in the fridge until required.
To serve:
To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots. Bring to the boil and simmer for 5 to 10 minutes.
Thicken stock to make a gravy and pour over.
Serve with garden peas (or mushy peas) and thick slices of freshly buttered bread.

Nutrition Facts : Calories 302.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 423.3, Sodium 548, Carbohydrate 28.3, Fiber 1.8, Sugar 3.3, Protein 27

Faggots in Onion Gravy image

Provided by lindseylcw

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 medium onions, finely chopped
1 garlic clove, crushed
1/2 teaspoon fresh thyme leave
1/2 teaspoon fresh sage leaf, chopped
1/2 teaspoon fresh parsley, chopped
2 ounces unsalted butter
1/4 pint beef, jus
6 ounces lean topside beef or 6 ounces rump steak
6 ounces beef heart, trimmed
6 ounces ox kidney, trimmed
6 ounces lamb liver, trimmed
1 egg
1 lb pig apron, soaked in water for 24 hours
2 pints beef stock
1 ounce beef dripping

Steps:

Cook the chopped onions, garlic and herbs in the butter until soft. Add the beef jus and boil to reduce by half. Leave to cool and allow to set in fridge.
Mince the meat through a medium cutter, then place into the bowl of a food mixer and beat slowly adding salt and pepper to taste. The salt will thicken the meat, giving a gelatinous texture. Add the egg and the reduced cooled onion mixture. Chill for 2-3 hours till firm.
Squeeze any excess water from the caul and cut into 8inch squares. Spoon about 3 oz of the faggot mix into the centre of each square and wrap and turn the caul around the meat to form firm ball shapes.
When you are ready to cook he faggots, warm the beef stock. Fry the faggots in the dripping until brown on all sides, then place them in the stock and simmer very gently for 12-15 mins until just starting to firm up. Remove the pan from the heat and leave to rest.
The faggots can now be allowed to cool, left in the cooking liquor and chilled. The liquor will set like a jelly and the faggots can be kept in the fridge for up to a week.
When you want to serve the faggots, warm them gently in the jelly for 15-20 minutes To serve lift from liquor and top with onion gravy.

Nutrition Facts : Calories 785.6, Fat 68.5, SaturatedFat 30.7, Cholesterol 503.8, Sodium 1071.7, Carbohydrate 6.8, Fiber 1, Sugar 2.4, Protein 34