Fagggotts and Savoury Ducks..?!
No sarky answers please lol and if you are not in the UK you probbly winnit have any idea what I'm on about.
Answers: Has anyone ever tried them and any recipes?
No sarky answers please lol and if you are not in the UK you probbly winnit have any idea what I'm on about.
FAGGOTS OR SAVOURY DUCKS:
1 lb. pig's liver
2 medium onions
4 oz. fat pork
Pinch of thyme
Generous 1/2 teaspoon powdered sage
Pinch of basil
Salt and pepper
Pinch grated nutmeg
1 egg
Breadcrumbs
Pig's caul
Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for the gravy.
Mince the contents of the stewpan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly.
Form into balls and enclose each one in a piece of caul.
Place in baking tin, and add a little gravy.
Bake at 400 until nicely browned.
Serve with a good thickened gravy.
If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with caul and cut into squares after cooking.
6 servings.
Hope you enjoy....
Yes, Faggots are one of out favourite dishes.
Our local butcher does these for ￡1.04 for 4.
We usually have these with mint sauce.
Yummy
Crispy savoury duck, is one of my all time favourite eating out dishes, we have this at the Chinese restaurant, but we save this for very special occasions, due to the price.
are they not similar to haggis?just mash n veggies or baked beans,to not mask their flavour..mmmmmmm
ive had faggotts out of a tin once,it was like minceballs with onion,but it is a real eye opener,cos in different parts of the country people say faggotts are savoury ducks and vice versa and others call it black pudding,i cant see it being black pudding cos i dont like duck (too greasy) but i love black pudding,im getting confused,cant u just settle 4 black pudding jock.
In the North West (UK) they are called savoury ducks;lovely with hot onion gravy!! In the south-west/west midlands,they are called faggots,and peculiarly,in the west midlands,they prefer them with grey peas-dried peas,boiled with bicarb in the water until most of the green has leached out.......
Faggots
Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
1 pigs caul
500g/1lb pigs fry (liver, heart and lights)
250g/8oz pork belly
500g/1lb onions
75g/3oz breadcrumbs
15g/?oz fresh sage, chopped
salt and pepper, freshly ground
Method
1. Soak the caul in tepid water for 1 hour, then drain and dry.
2. Cover the pigs fry, pork belly and onions with water and simmer for 1 hour. Drain off the liquid and reserve.
3. Mince the pigs fry, pork and onions and add to the breadcrumbs. Add the sage, season with salt and pepper and stir well, adding approximately 2 tbsp of the cooking liquid to the mixture.
4. Cut the caul into 10cm/4in squares. Shape the mixture into balls and cover each with a piece of caul. Place in a baking tin and cook in the oven at 200C/400F/Gas 6 until brown.
5. Serve with thick, rich gravy made from the reserved cooking liquid and the juices from the tin in which the faggots were cooked.
FAGGOTS OR SAVOURY DUCKS:
Someone asked about Faggots, also known as Savoury Ducks. This recipe, enjoyed all over Yorkshire, is yet another example of how ingenious women, forced by chronic poverty to buy the cheapest of foods, were able to create tasty and nourishing dishes to sustain our ancestors, without whom we would not be here to argue about things today. You will notice this recipe calls for a pig's caul. Don't ask. Make the faggots without it.
1 lb. pig's liver
2 medium onions
4 oz. fat pork
Pinch of thyme
Generous 1/2 teaspoon powdered sage
Pinch of basil
Salt and pepper
Pinch grated nutmeg
1 egg
Breadcrumbs
Pig's caul
Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for the gravy.
Mince the contents of the stewpan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly.
Form into balls and enclose each one in a piece of caul.
Place in baking tin, and add a little gravy.
Bake at 400 until nicely browned.
Serve with a good thickened gravy.
If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with caul and cut into squares after cooking.
6 servings.