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PIGS FRY




Source of Recipe


Britains Best Butcher


List of Ingredients




• 400 gms diced pork
• 50 gms diced pigs kidney
• 50 gms diced pigs liver
• 1 large onion
• 1 tbs seasoned flour
• 1 pint of good stock
• 1 tbs oil or lard


Recipe



Heat oil or lard in a casserole; shake pork & offal in a bag with the seasoned flour & then brown well in the casserole & remove to a plate. Slice the onion & fry in the casserole to lightly brown it , then add back the pork & offal ,just cover with the stock ,bring to a simmer & put into a low oven -140 C or the bottom of an AGA for 90 minutes.

In the meantime make sage dumplings

• 250 gms self raising flour
• Pinch of salt
• 110 gms suet
• 5 tbs cold water
• 1 tsp chopped sage

Sift flour & salt into a bowl, mix in the suet & chopped sage, add water & knead to a soft dough .Shape into dumplings with floured hands .

To finish the fry raise oven to 180 C (or top of AGA) remove casserole lid, drop in the dumplings & cook for a further 20 minutes or until the dumplings are nicely browned.

Heat oil or lard in a casserole; shake pork & offal in a bag with the seasoned flour & then brown well in the casserole & remove to a plate. Slice the onion & fry in the casserole to lightly brown it , then add back the pork & offal ,just cover with the stock ,bring to a simmer & put into a low oven -140 C or the bottom of an AGA for 90 minutes.

In the meantime make sage dumplings

• 250 gms self raising flour
• Pinch of salt
• 110 gms suet
• 5 tbs cold water
• 1 tsp chopped sage

Sift flour & salt into a bowl, mix in the suet & chopped sage, add water & knead to a soft dough .Shape into dumplings with floured hands .

To finish the fry raise oven to 180 C (or top of AGA) remove casserole lid, drop in the dumplings & cook for a further 20 minutes or until the dumplings are nicely browned.

Serves 2.