HHTel wrote: ↑Tue Sep 25, 2018 3:08 pm
Called in Nanny's and sure enough they had 'faggots'. Not 'Brains Faggots' and these are homemade. I assume they're already pre-cooked. I'm sure Harry will confirm this. I was told that Harry must be my friend as he's the only other one to buy faggots!!
They are pre-cooked. You can fry them or just warm them in the microwave. I served them with home-made rosti (which is more Swiss than English).
Mrs BB is currently preparing the faggots we purchased yesterday. She is quite an experienced cook. She assures me the faggots are definitely not pre-cooked.
I had a couple for lunch and I think you're right. Not pre-cooked. I only noticed after they had thawed and one broke in half. So, Harry, do make sure they are cooked all the way through before eating them.
Had them with onion gravy and a bit of mash. They are good. The rest of the family tried them but didn't like them. Yipee! They're all mine.
My verdict.......... fantastic. However, my son can't eat them - too much liver in them for him (he can't eat liver). More for me So, lovely for something different, but I doubt I'd ask Mrs BB to cook them just for me.
Big Boy wrote: ↑Thu Sep 27, 2018 5:29 pm
My verdict.......... fantastic. However, my son can't eat them - too much liver in them for him (he can't eat liver). More for me So, lovely for something different, but I doubt I'd ask Mrs BB to cook them just for me.
HHTel - what were your thoughts please?
I thought they were excellent, BB. I roasted mine with some onion wedges then added gravy. Went down very well.
Just a shame about the strong liver flavour. I've got my son's faggots frozen for another day - couldn't even give his to the dogs - they love liver, but it doesn't stay down Too good to be wasted.
Whilst I prefer them to Brains, I will have to stick to the Brains faggots to save Mrs BB doubling up on cooking.
This very basic Pembrokeshire Faggots recipe from a Welsh cookbook uses all liver, but I found it way too livery so I made it another time with a 50:50 liver/minced pork mix. Much better, and dead easy. This has reminded me: I don’t think I’ve seen dried suet in shops here - has anyone else? I’m nearly out of Atora.]
500 g (1 lb) pig's liver and mince mix
2 large onions
120 g (4 oz) fresh breadcrumbs
85 g suet
2 teaspoons chopped sage
2 teaspoons salt
Black pepper, freshly ground
Mince the pork meat, liver and onions and mix throughly with the breadcrumbs in a mixing bowl.
Mix in the sage, suet, salt and pepper.
Shape into balls and place in a greased, deep baking tray.
Pour some water into the tray (which will become gravy)
Cook for 30 minutes in a moderate oven at 175 C, 350 F, gas mark 4, until gravy forms.
Just for Migrant, here's the definition from wiki:
Faggots – meatballs made from minced off-cuts and offal, especially pork together with herbs for flavouring and sometimes added bread crumbs – are a traditional dish in the UK, especially South and Mid Wales and the English Midlands. Wikipedia
Main ingredients: pig's heart, liver, fatty belly meat or bacon
HHTel wrote: ↑Fri Sep 28, 2018 11:08 am
Just for Migrant, here's the definition from wiki:
Faggots – meatballs made from minced off-cuts and offal, especially pork together with herbs for flavouring and sometimes added bread crumbs – are a traditional dish in the UK, especially South and Mid Wales and the English Midlands. Wikipedia
Main ingredients: pig's heart, liver, fatty belly meat or bacon
Thanks!!
Not so much the ingredients as the name that puts me off!
The proper function of man is to live, not to exist. I shall not waste my days in trying to prolong them. I shall use my time.
More for me 
So, lovely for something different, but I doubt I'd ask Mrs BB to cook them just for me.
I am not a Yank, but I worked for years with many Americans, and I hear yu!
Too good to be wasted.
