Hello Dear Reader,
We all have tried and tested recipes, which are cheap and nutritious. We don’t need a recipe, we don’t check the oven temperature and we make them over and over. We do so for many reasons; mainly because our families love them. Whether it’s meatloaf or meatballs we all have hundreds of ways to used minced meat. I have my ‘faggot’ recipe. If I can get them, I use lamb heart, or kidneys, or liver, depending on what I can get. I always use pork of some description, but it is a cheap option because it’s bulked out with offal. My children will eat heart, kidneys, trotters, ox tail and liver with an appreciation that others save for expensive cuts. DB likes it disguised so will eat steak and kidney pie, pate or faggots. It’s a happy medium. If he goes away to visit family and I’m alone, I’ll indulge my own liking for liver with gravy. I’m happy to please them all.
Here’s my cheapy cheap version of faggots.
This will make 30 large faggots. I use two packs of stuffing, half a kilo of pigs liver, pork (any cut) and bacon (half a kilo of each). I use three large onions for the gravy but I don’t put them in my ‘cheap’ and simple faggots as the stuffing mix has all the onions, breadcrumbs and seasoning we need. I make up the stuffing mix by following the instructions on the packs. Using my food processor, I mince the meats, one at a time. Be careful with the liver, it melts when cooking so try to keep it in larger lumps, it also gives the main flavour to faggots.
I start the mixing with a spoon, but you really need to get your hands in it. It needs to be well blended.
Here’s the uncooked faggots. I don’t run the expense of caul, I just form them into balls with wet hands and space them apart on oiled roasting dishes. Whilst they are cooking, I make the onion gravy. I peel and roughly chop three large onions.
I always chop large amounts in the food processor and then fry them in margarine (I always use Utterly Butterly or something generic that’s similar). Fry until softened, I then add water, bring to the boil and add instant gravy granules and tomato paste, leave to simmer. When the faggots are cooked, pour the gravy over all of them and put that back into the oven. Reduce the gravy (I don’t time this, just go back every so often to check)
When the top of the faggots poke through the gravy and they are browned, then I consider them cooked. I allow them to cool and then put two portions, plus gravy into a freezer bag, seal it closed and then I freeze them until needed. Two each are more than adequate. Who says offal can’t be delicious! (Don’t worry Foster Mummy it’s strictly vegan tomorrow xxxx.)
Do you offal? How do you do it?
Love Froogs xxxx