Faggot Recipes, Faggots in Gravy

Faggot Recipes, Faggots in Gravy

The current Kent Recipe can be found here. The Recipe Directory is here. Get all the Yourcounty updates free to you mailbox by signing up for the Kent Review here.

Faggot Recipes, Faggots in Gravy

Faggot Preparation Time: 50 Minutes
Faggot Cooking Time: 2 Hours

People tend to love or hate faggots, but these beauties, freshly made in faggot gravy bare little resemblance to their distant cousins, which you may have seen in the deep freeze at your local supermarket.

Ingredients: Serves 4

1 pigs liver - diced
1 pigs heart - diced
6 rashers streaky bacon - cut into strips
250g pork belly - diced
2 medium sized onions - peeled and sliced
1 egg
100g breadcrumbs
2 tsp of finely chopped fresh sage
Salt and pepper to taste
A large knob of butter

Cooking Instructions:

1. Melt the butter in a large heavy based oven proof pan, add half the sliced onion and cook over a moderate heat until the onions soften.

2. Gradually add all the meats, stir for a few minutes then add enough water to cover the ingredients, leave uncovered and put in the middle shelf of the oven at 190°C for 50 minutes.

3. Remove from the oven, drain the liquid (to make the gravy), mince the meats and onion with the remaining onion, egg, breadcrumbs, 1 tsp of sage and salt and pepper, mix well and form into faggot sized balls. 

4. Place the faggots into a greased baking tray and add enough of the reserved liquid to just cover the base of the tray. Cook for about 40 minutes at 200°C on the middle shelf.

5. In the meantime use the rest of the reserved liquid to make some gravy.

6. Five minutes before the faggots are cooked add the gravy to the tray and cook on the stove getting as much of the meat juices into the liquid.

7. Serve whilst piping hot with mashed potatoes and peas pudding, garnish with the remaining sage.