Faggots

[gardener]

We seem to have revived the foodie bit

It is slaughter season here. The traditional thing to do is buy multiples of 5 "slaughters", so you get 5 heads, hearts etc and a lot of blood, then you spend time cutting and sewing the stomachs and fill them to make a sort of haggis and a version of black pudding.

The only thing that I ever make is the haggis-like "liver sausage", so I have to off-load the other stuff to the in-laws. This year I bought the liver, kidney and fat individually, and plan on using artificial skins for them.

In the summer I stayed in a hotel near Shrewsbury and had some wonderful lamb faggots, so I'm going to have a go at recreating those. The recipe is a bit fancy, what with using port to de-glaze after frying the chopped shallots and garlic, but I think they will be delicious.

Has anyone got a "proper" faggot recipe that they are willing to share? My recipe has lamb in it, making it suitable for Iceland, but I am pretty sure that the East Midlands ones are just pork and seasoned quite differently.

[SRD]

I've not tried making faggots myself as we have a good supply of gluten free ones from a local butcher but this recipe and the following comments look pretty good. I'd definitely go for a bit of softened onion in the mix and would use white pepper as it seems to give a more 'old-fashioned' taste. And for me a faggot isn't a faggot without the caul fat wrapped round it.

[gardener]

That recipe looks good

I'm using what I hope is the lamb equivalent of caul fat. They sell bags of internal fat here, and some of it is a network of fat "veins" in a thin membrane, so I reckon that will work.

I just finished making the Icelandic haggis things, and I have everything minced and ready to go for the faggots.

[Antie Em]

My mom makes the best black country faggots - well she used to - can't use the mincer now. I'll ask her for the recipe when I see her at the weekend xx

[gardener]

Thanks. Maybe I could try that one next