Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Yorkshire Faggots




Source of Recipe


The Foody


List of Ingredients




Serves 3-6

450g (1lb) Pig's Liver, thinly sliced
110g (4oz) Pork Belly, thinly sliced
2 Medium Onions, thinly sliced
1 Egg, beaten
Breadcrumbs
Pig's Caul
½ tsp Powdered Sage
Pinch Thyme
Pinch Basil
Pinch Grated Nutmeg
Salt and Pepper

Recipe



Pre-heat oven to 200°C: 400°F: Gas 6.
Place the liver, onions and pork into a saucepan with the sage, thyme, basil, nutmeg and seasoning.
Barely cover with water, simmer for 30 minutes.
Strain the liquid and reserve for the gravy.
Mince the mixture.
Add the beaten egg and breadcrumbs, mixing thoroughly, to produce a fairly firm mixture.
Divide into six, form into balls, covering each with a piece of caul.
Place in an ovenproof dish tin with the reserved liquid.
Bake for 35-45 minutes or until browned
Serve with a rich onion gravy and mushy peas