Don’t be put off by the list of ingredients for the faggots, give them a go. The parsnip mash sounds really good.
Occasion: Dinner
Cooking time: 60 minutes
Cuisine: British
Serves: 4
Ingredients:
Faggots
200g pig’s liver, coarsely minced
200g pig’s heart, coarsely minced
200g belly pork, coarsely minced
20g butter
20ml oil
5g ground mace
100g diced onion
1 clove of garlic, chopped
10g fresh sage, chopped
10g fresh parsley, chopped
Seasoning
4 pieces of caul fat, cut into approx 15cm squares – ask butcher for this
½ litre brown stock
Parsnip mash
2000g parsnips, peeled and roughly chopped
200g potatoes, peeled and roughly chopped
50g butter
Seasoning
40ml double cream
Preparation:
Pre heat oven to 180°C
To make the faggots, heat the oil and butter and sauté the onion and butter until soft. Thoroughly mix all the remaining ingredients except the caul fat, take a small amount of the mixture and fry in a little oil to check the seasoning (correct if necessary). Divide the remaining mixture into 4 large balls and wrap each in a sheet of caul fat. Place the faggots in a pan with the stock and braise in the oven for 1 hour, basting frequently to keep moist.
When cooked drain the stock from the faggots. Keep the faggots warm. Meanwhile thicken the stock with either a roux or gravy granuals.
For the mash, boil or steam the parsnips and potatoes together until soft. Drain and dry the vegetables well before mashing or passing through a potato ricer. Add the butter and cream, season to taste.
Serving Suggestions:
Serve one faggot per portion with a scoop of mash and a little of the gravy.
Recipe by kind permission of Lovepork