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by **Headbutchersouthwest** » Thu Jul 03, 2014 6:19 pm

Tried out a new recipe today "Faggot Sausage" thought it might go down well and early reports are good

ingredients -:

Beef Liver & Heart
Pigs Liver & Heart
Pigs Kidney
Ox Kidney
Mince Beef
Pork Sausage Meat
Salt / Pepper
Herbs
Garlic
Onion
Bread crumb

[

Website · by **quietwatersfarm** » Thu Jul 03, 2014 7:15 pm

Look nice. Whats are the percentages?

by **yotmon** » Fri Jul 04, 2014 12:17 pm

Sounds bloody offal to me

Would they need slow cooking/poaching to bring out the faggot flavour or are they okay grilled/fried ?

by **Headbutchersouthwest** » Mon Jul 07, 2014 8:21 pm

quietwatersfarm wrote:Look nice. Whats are the percentages?

Percentage wise we used approx

50% liver / heart / kidney mix
20% sausage meat ( either lamb / beef or pork sausage meat )
20% minced beef
10% seasoning herbs etc

by **Headbutchersouthwest** » Mon Jul 07, 2014 8:23 pm

yotmon wrote:Sounds bloody offal to me Would they need slow cooking/poaching to bring out the faggot flavour or are they okay grilled/fried ?

As for cooking , we have cooked them under the grill with great results / we have friends who have bbq'd them & I would imagine they would pouch great

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