Please does anyone have a recipe for faggots and peas?

No silly comments from our overseas friends for whom the word faggot has an entirely different meaning!
My brother in law (an enthusiastic cook) has asked me to find him a recipe. I’ve scoured my books, the net, to no avail.
You’re my last hope folks.
Andrew C
I am asking for the RECIPE not the method of re heating shop bought ones.
He doesn’t live in UK and cannot buy them where he lives.

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5 Responses to “Please does anyone have a recipe for faggots and peas?”

  1. tiffy8813 said:

    lol
    google it
    or try a different name for it

  2. Andrew C said:

    bung faggots in oven. open tin of mushy peas.your bro-in-law ain’t much of a cook if he can’t figure that out.

  3. Shazela said:

    F aggot Preparation Time: 50 Minutes
    F aggot Cooking Time: 2 Hours

    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 190oC 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 f aggot sized balls.

    4. Place the f aggots 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 200oC on the middle shelf.

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

    6. Five minutes before the f aggots 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.

  4. Asawa said:

    try this one..

    Alternative Faggots

    This is a recipe for faggots that doesn’t need all the liver, belly, shoulder pork etc. Not to mention the caul to wrap it in. I appreciate this isn’t a traditional recipe, but it is a nice alternative when you want something similar without the effort.
    by English_Rose

    1 lb ground pork
    1 bunch flat leaf parsley, leaves picked and finely chopped
    12 sage leaves, finely chopped
    1 large leek, split lengthways and cut into fine strips
    salt & freshly ground black pepper
    vegetable oil, for shallow-frying
    1 onion, sliced
    2 garlic cloves, chopped
    1/2 cup red wine
    1 teaspoon beef gravy granules
    3/4 cup hot water

    In a large bowl, mix together the pork, parsley, sage and leek.
    Season with salt and freshly ground pepper.
    Using your hands, shape the mixture into large, even-sized meatballs.
    Heat a little vegetable oil in a heavy-based frying pan.
    Add the faggots and let them cook without stirring until they develop a crust.
    Turn once browned on one side. Remove the faggots from the pan and reserve them.
    Add the onion to the pan and fry for 2-3 minutes. Chuck in the garlic and fry, stirring, for a further 2 minutes.
    Pour in the red wine, bring to the boil and cook briskly until reduced by half. Sprinkle the gravy granules into the pan and cover in hot water, mixing well.
    Bring to the boil, then return the faggots to the pan.
    Cover the pan and cook the faggots for 10 minutes until cooked through.
    Serve the faggots with smooth mashed potato.

  5. friSbee said:

    My mum’s were good, she wrapped the mix in ‘caul’ which looks like netting, it’s certainly part of a dead pig and I think she went a bit lighter on the liver than the recipe offered, I certainly can’t eat shop bought faggots,disgusting! You’ll need to make your own onion gravy and might I suggest tinned marrowfat peas as an alternate to mushy for that extra gourmet touch! Oh I wish I’d brought Mrs. Beeton’s book with me this morning!




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