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Faggots
Posted:
Thu Jun 18, 2009 6:47 pmby johnfb
Does anyone have a definitive recipe for Faggots. I have never eaten them, or made them, or indeed seen them in real life but I would love to have a go. A picture would be cool as well if possible.
So if someone could post the Idiots guide to Faggot making I would be thankful.
John
Posted:
Thu Jun 18, 2009 6:51 pmby saucisson
Posted:
Thu Jun 18, 2009 9:03 pmby johnfb
Thanks Dave, there is a further link to the BBC in there and I think I will use that one
Posted:
Thu Jun 18, 2009 9:42 pmby wheels
John
There's a couple of recipes on my blog.
One's an adaption of
the one Oddley posted, the other a more
traditional recipe
Phil
Posted:
Thu Jun 18, 2009 10:01 pmby johnfb
Sweet, Phil, thanks,
The AWT was the one I was going with but at least now I know what they are supposed to look like.
Would you mind posting your amended recipe and the gravy part too??
Cheers
John
Posted:
Thu Jun 18, 2009 10:05 pmby saucisson
I'll be interested to see if you can get caul fat John.
Dave
Posted:
Thu Jun 18, 2009 10:07 pmby johnfb
Yeah the elusive caul fat, can't even make Sheftalia.
I wont use it if it is as difficult as always to get it.
Posted:
Thu Jun 18, 2009 10:09 pmby wheels
John
I'm in bed at the moment and it's on the other computer. Do you need it urgently?
Phil
Posted:
Thu Jun 18, 2009 11:14 pmby wheels
John
I made it for a larger amount of faggots than the AWT recipe. Just scale this up, or down, to what you need:
The gravy:
4 onions, peeled and sliced
4pints good stock
8 level Tblsp flour
100g tomato paste
(a few drops of Soy Sauce to colour if needed)
few shakes Worcestershire sauce
sprinkle of mixed herbs
salt and freshly ground black pepper
Cook the onions as per AWT. Make the rest of the ingredients into a sauce - make a roux with butter and flour then add the liquids etc.
Cook the faggots in the liquid as per the recipe. I make extra then mix the gravy from the faggots with it to get plenty of gravy.
Phil
Posted:
Fri Jun 19, 2009 7:01 amby Paul Kribs
John,
You would have better luck with the caul fat if you have a Turkish Food Centre in Dublin (TFC as opposed to KFC
). If it is anything like here, it will be well overpriced. I won't use it anymore.
BTW, I use Oddleys faggot recipe.. never had a reason to change.
Regards, Paul Kribs
Posted:
Fri Jun 19, 2009 10:38 amby johnfb
Thanks everyone...as ever
Posted:
Fri Jun 19, 2009 11:16 amby wheels
I agree with Paul - if you want a better version of a supermarket type faggot - AWT's recipe as posted by Oddley is the way to go.
If your wife is like mine and can't have any form of alcohol (due to some very nasty medication) use my gravy adaption.
For a 'real' traditional butcher's faggot (my favourite) use
this recipe. The landlady at my local likes this cold - sliced with white pepper and vinegar!
Phil
Posted:
Fri Jun 19, 2009 11:30 amby johnfb
I will use your recipe, for sure, as I am not a huge fan of wine in recipes myself. Cheers, mate!
Posted:
Tue Jun 23, 2009 5:42 pmby jarma
hiya john just posted an old recipe for faggots have a look in recipes main, hope you enjoy making and mostly eating em!
their an old traditional recipe and dead easy to make
regards .
dave
Posted:
Tue Dec 08, 2009 8:10 pmby quietwatersfarm
wheels wrote:For a 'real' traditional butcher's faggot (my favourite) use
this recipe. The landlady at my local likes this cold - sliced with white pepper and vinegar!
Phil
Gave this a whirl a couple of days ago, it was my first bash at Faggots!
Added onion and garlic, but had no caul fat.
generally very tasty, but as I used the fry 'as it came' from a whole pig it was a bit heavy on liver. The lungs give it a lovely texture though!
Next batch will definitely drop the liver percentage though, and i am getting a load of Caul fat
