Faggots

All other recipes including your personal favourite and any seasonal tips to share

Postby wheels » Wed Dec 09, 2009 12:34 am

A little bit of liver goes a long way! I use some for faggots and the rest for Pate.

Would Pate not be a better product commercially? I'd have thought that there was more profit in it?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12891
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby quietwatersfarm » Wed Dec 09, 2009 8:55 am

We make various Pates and also still sell some liver fresh.

Faggots are one of those things that has always interested me though, so many bad ones around, but a good one is fantastic :D

Also, anything that allows hearts and lungs to be used up easily, is going to be a winner here :D
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Postby wheels » Wed Dec 09, 2009 2:57 pm

I only used the lungs once. How do you prep them?

I tried to remove the 'sponge' from the pipes, but ended up with very little left!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12891
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby quietwatersfarm » Wed Dec 09, 2009 4:57 pm

I cut the pipes free, with a really sharp knife and then pulsed the lot in the food mixer, they came out kind of sticky and shredded :) , but perfect for the faggot making and they maintained their lightness.
User avatar
quietwatersfarm
Registered Member
 
Posts: 902
Joined: Sat May 09, 2009 6:45 pm
Location: North Devon, England

Postby wheels » Wed Dec 09, 2009 6:54 pm

Thanks
User avatar
wheels
Global Moderator
 
Posts: 12891
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Previous

Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 4 guests

cron