The name faggot means a bundle , ie a faggot of kindling for the fire , a bunch of herbs tied with string and used as a bouquet garni .
Wales, England... A faggot is a pate of liver , salt , pork or bacon , herbs , spices , seasoning , minced onion and an extender such as breadcrumbs , oatmeal , or mashed potato , formed into tennis ball sized knobs and covered with pig`s caul .
Traditionally made with liver , lungs , spleen , pork scraps , and fat . (Otherwise known as lights , heart , and melts .) .
Faggots are also called ...savoury duck , poor man`s goose , Welsh faggot .
The recipe for faggot varies just as pate recipes do .
The rich savoury pleasure of faggots is due to the enclosing grace of caul fat which keeps the dark lean meat well basted . Source your caul fat from your local family butcher , preferably an older member of staff who really understands the use of these cuts of meat .
Do not be afraid to vary the recipe with additions and alterations to the recipe.
Put 500gm of minced pig's liver , 300 gm of minced pork belly ,
2 large onions chopped , 2 fat garlic cloves chopped ,
6 sage leaves chopped or 2 tsp dried sage ......all into a frying pan and cook gently for 30 minutes over a low heat , stirring occasionally , do not brown.
Stain off the juices and set aside.
Combine the meat mix with 1 tsp of mace and 2 eggs ( beaten ) and enough breadcrumbs 125 gm to make a firm ,but easy to handle mixture , season with salt and pepper . Set aside .
Soften the caul fat in a bowl of tepid water and cut it into 12cm / 5" squares .
( Caul is the lace like fatty membrane which lines the abdominal cavity of sheep or pigs .
It is used to cover joints of meat , wrapping stuffed meats , faggots and other foods , where string or casing could be used , to hold their shape during cooking .Caul also has the added benefit of adding fat to baste the food and is edible. )
Divide the meat into 60 gm balls and wrap each one in the caul squares . Place in an oven proof dish side by side close together . the faggots should stand slightly above the rim of the cooking dish .
Pour in a 150 ml of beef stock .
Bake for 20 minutes in a moderate oven 180 deg C. Now strain off the juices , mix with the juices from the first cooking and set aside .
Put the faggots back in the oven and continue cooking for another 20 - 40 minutes until the faggots are nicely browned.
Now take the strained juices and place the bowl inside another bowl filled with iced water , the fat will rise to the top and can be skimmed off easily .
Pour this stock back over the faggots 5 minutes before the end of cooking.
Serve with savoury couscous or creamy polenta .
Ref ; English Food ..1974.
Wales, England... A faggot is a pate of liver , salt , pork or bacon , herbs , spices , seasoning , minced onion and an extender such as breadcrumbs , oatmeal , or mashed potato , formed into tennis ball sized knobs and covered with pig`s caul .
Traditionally made with liver , lungs , spleen , pork scraps , and fat . (Otherwise known as lights , heart , and melts .) .
Faggots are also called ...savoury duck , poor man`s goose , Welsh faggot .
The recipe for faggot varies just as pate recipes do .
The rich savoury pleasure of faggots is due to the enclosing grace of caul fat which keeps the dark lean meat well basted . Source your caul fat from your local family butcher , preferably an older member of staff who really understands the use of these cuts of meat .
Do not be afraid to vary the recipe with additions and alterations to the recipe.
Put 500gm of minced pig's liver , 300 gm of minced pork belly ,
2 large onions chopped , 2 fat garlic cloves chopped ,
6 sage leaves chopped or 2 tsp dried sage ......all into a frying pan and cook gently for 30 minutes over a low heat , stirring occasionally , do not brown.
Stain off the juices and set aside.
Combine the meat mix with 1 tsp of mace and 2 eggs ( beaten ) and enough breadcrumbs 125 gm to make a firm ,but easy to handle mixture , season with salt and pepper . Set aside .
Soften the caul fat in a bowl of tepid water and cut it into 12cm / 5" squares .
( Caul is the lace like fatty membrane which lines the abdominal cavity of sheep or pigs .
It is used to cover joints of meat , wrapping stuffed meats , faggots and other foods , where string or casing could be used , to hold their shape during cooking .Caul also has the added benefit of adding fat to baste the food and is edible. )
Divide the meat into 60 gm balls and wrap each one in the caul squares . Place in an oven proof dish side by side close together . the faggots should stand slightly above the rim of the cooking dish .
Pour in a 150 ml of beef stock .
Bake for 20 minutes in a moderate oven 180 deg C. Now strain off the juices , mix with the juices from the first cooking and set aside .
Put the faggots back in the oven and continue cooking for another 20 - 40 minutes until the faggots are nicely browned.
Now take the strained juices and place the bowl inside another bowl filled with iced water , the fat will rise to the top and can be skimmed off easily .
Pour this stock back over the faggots 5 minutes before the end of cooking.
Serve with savoury couscous or creamy polenta .
Ref ; English Food ..1974.
