Beer Faggots



Preparation Time: 25min
 
Notes:
 
Ingredients:

BEER FAGGOTS



  • Prep time:

  • 25 min

  • Cook time:

  • 1 hr

  • Serves:

  • 4


 

  • 450 g pig's liver, finely sliced

  • onions, finely sliced

  • 115 g fatty pork, finely sliced

  • a pinch of dried thyme

  • 1 tsp dried powdered sage

  • a pinch dried basil

  • 1 tsp cayenne pepper

  • 1 tsp English mustard

  • a pinch grated nutmeg

  • black pepper

  • 550 ml beer

  • 50ml Ale Gar

  • 2 Worcester Permain apples

  • 1 large black pudding, cut into large slices

  • egg, beaten

  • 75 g breadcrumbs

  • pig's caul fat, to wrap

  • mashed potato, to serve


For the Brandied apple:

  • 60 g unsalted butter

  • 1 tbsp vegetable oil

  • 1 black pudding, thickly sliced

  • 2 Worcester Permain apples

  • black pepper

  • 2 tbsp brandy


 
 
Method:

First make the faggots. Place the liver, onions and pork in a large saucepan. Add the thyme, sage, basil, cayenne pepper, mustard and nutmeg. 

2. Season with salt and freshly ground pepper and add enough beer and Ale Gar to barely cover the contents of the pan. 

3. Bring to the boil, reduce heat then simmer gently for half an hour. Strain the liver mixture, reserving the cooking liquid. 

4. Preheat the oven to 200°C/Gas 6. 

5. In a food processor mince the liver mixture finely. Add the diced apple and sliced black pudding. 

6. Add the beaten egg and enough breadcrumbs, mixing well, to make a fairly firm mixture. 

7. Shape the liver mixture into balls and wrap each ball in a piece of caul. Place the caul-wrapped faggots in a roasting tray and pour over a little of the reserved cooking liquid. 

8. Bake the faggots in the oven for 30 minutes, until browned on all sides. 

9. After the faggots have been baking for 20 minutes cook the brandied apple. Heat the butter and oil in a frying pan. Fry the black pudding and apple over a high heat, stirring often, until the apple has turned golden brown. 

10. Season with salt and freshly ground pepper. Pour in the brandy, set the brandy on fire and cook until the brandy flames have gone out. 

 
Serves: 4
 
     
 
 
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