Saturday, 8 September 2012

Faggots

Taking a leaf from the blog of Froog's, I decided to have a go at making some faggots. OH adores them but I am not too keen on the bought ones. I love liver so thought - why not make them. 

I use to link to her post which she has since removed.
Bread pulsed into crumbs - a little large but they worked fine:

Onions and celery added:


Then liver (looks rather gory this picture!):


Pork, celery salt, ground pepper, garlic paste and sage:


As Froog's says, get your hands in there and give it a good mush together. The mixture was then divided into 17 balls, and placed into oiled pans, then cooked at 200 Celsius for 30 minutes.



Whilst they were roasting, I made the onion/celery gravy. I meant to do 2 pints but forgot to add the other 1/2 pint of water (jug measures 1 1/2 pints). I also added to stock cubes and a handful of mini tomatoes which we love with liver.

I poured this over the faggots at 30 minutes then put them back in for another 15 minutes. 


 
I transferred 4 into each foil container and divided the gravy between them. They were then left to go cold, covered and frozen. When I make them again, I will try another of her recipes and make the faggots a little smaller.


Ours cost more to make but each of the 4 trays (one meal for us both) including its gravy came to £1.20. The ones you buy can be that low in price but I know which ones we prefer. After testing one, they were delicious. Being smaller next time, would make them cheaper still!

Thanks again Froog's.

3 comments:

  1. They sound really good. I haven't had faggots in years and they were the ones by Brains that my mum used to give us as kids. Hubby doesn't eat liver so could make half the quantity. I love liver and bacon and cook it for myself occasionally.
    Patricia x

    ReplyDelete
  2. I love homemade faggots - I have one pack left in the freezer, but will have to throw them away as nobody wants them. The rest of my meat, fish and poultry has been given away. I made a fabulous chickpea and vegetable curry this week though!

    ReplyDelete
    Replies
    1. Shame about that but with no faces allowed any more, guess that's what needs to be done. Curry sounds interesting though.

      Delete

I love hearing from you, will read all your comments and try and answer any questions you leave. Don't forget to come back and read my reply! All comments are moderated so if you try to link it to a commercial web site, it will not be published.