Faggots

[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

[saucisson]

Maybe not what you're after John but:

http://forum.sausagemaking.org/viewtopic.php?t=3615

or here for more traditional ones:

http://forum.sausagemaking.org/viewtopic.php?t=1521

Dave

[johnfb]

Thanks Dave, there is a further link to the BBC in there and I think I will use that one

[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

[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

[saucisson]

I'll be interested to see if you can get caul fat John.

Dave

[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.

[wheels]

John

I'm in bed at the moment and it's on the other computer. Do you need it urgently?

Phil

[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

[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

[johnfb]

Thanks everyone...as ever

[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

[johnfb]

I will use your recipe, for sure, as I am not a huge fan of wine in recipes myself. Cheers, mate!

[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

[quietwatersfarm]

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