English Style Faggots & Sheppard's Pie Cook & Review
Recipe from...
http://www.about.com/food/
http://britishfood.about.com/od/eorec...
INGREDIENTS
4 oz/110g fatty pork shoulder, roughly chopped
4 oz/ 110g pig's liver, roughly chopped
8 oz/250g fatty belly pork, roughly chopped
4 oz/110g bacon scraps
4 oz/ 110g bread crumbs
1 medium onion, finely chopped
1/2 tsp mace
1 tsp allspice
2 tbsp chopped parsley
2 sage leaves, finely chopped
1 small red chili, de-seeded and finely chopped
Salt and Pepper
Caul fat* or streaky bacon
Directions:
Preheat the oven to 445°F/170°C/Gas 3
Mince all the roughly chopped meats in a hand mincer. If you do not have a mincer, then chop using a food processor but do take care not to over mix or you will create a mush, rather than a firm minced meat mix.
Place the minced meat into a large bowl. The, into the bowl, add the breadcrumbs, the onion, the herbs, spices and a pinch of salt and pepper. Mix thoroughly.
Wet your hands under running cold water, then divide and roll the minced meat mixture into 8 evenly sized balls.
Wrap each ball in caul or streaky bacon making sure the caul or bacon overlaps and is secure. This wrapping is the container for the faggot and needs to be strong. The bacon or caul will seal the faggot as it cooks thus holding them together.
Place the faggots onto a baking sheet and bake in the hot oven for 50 - 60 minutes. Once cooked, remove from the oven and serve immediately. If you are not ready to eat the faggots then wrap in foil and keep warm.
What to Serve with Faggots:
Traditionally, faggots are served hot from the oven with creamy, mashed potatoes, and peas, preferably mushy peas and lashings of rich, thick onion gravy. A delicious traditional food.
Recipe from...
http://www.about.com/food/
http://britishfood.about.com/od/eorec...
INGREDIENTS
4 oz/110g fatty pork shoulder, roughly chopped
4 oz/ 110g pig's liver, roughly chopped
8 oz/250g fatty belly pork, roughly chopped
4 oz/110g bacon scraps
4 oz/ 110g bread crumbs
1 medium onion, finely chopped
1/2 tsp mace
1 tsp allspice
2 tbsp chopped parsley
2 sage leaves, finely chopped
1 small red chili, de-seeded and finely chopped
Salt and Pepper
Caul fat* or streaky bacon
Directions:
Preheat the oven to 445°F/170°C/Gas 3
Mince all the roughly chopped meats in a hand mincer. If you do not have a mincer, then chop using a food processor but do take care not to over mix or you will create a mush, rather than a firm minced meat mix.
Place the minced meat into a large bowl. The, into the bowl, add the breadcrumbs, the onion, the herbs, spices and a pinch of salt and pepper. Mix thoroughly.
Wet your hands under running cold water, then divide and roll the minced meat mixture into 8 evenly sized balls.
Wrap each ball in caul or streaky bacon making sure the caul or bacon overlaps and is secure. This wrapping is the container for the faggot and needs to be strong. The bacon or caul will seal the faggot as it cooks thus holding them together.
Place the faggots onto a baking sheet and bake in the hot oven for 50 - 60 minutes. Once cooked, remove from the oven and serve immediately. If you are not ready to eat the faggots then wrap in foil and keep warm.
What to Serve with Faggots:
Traditionally, faggots are served hot from the oven with creamy, mashed potatoes, and peas, preferably mushy peas and lashings of rich, thick onion gravy. A delicious traditional food.