Pork faggots in cider
Now for any Americans looking at this it is not what you are
thinking. A pork faggot traditionally is
made from all the bits that you do not eat to day. Made from harts liver kidney and minced pork
it use to be a thing that you use up every thing that you had left if you did
not make sausages out of it. It is a real peasant dish and cooking them in a
cider sauce just adds to it all. I have
only used the pigs liver in this recipe and the rest is minced pork, as you
should not get a problem getting old of the ingredients.
You will need for your faggots
250g/9oz pigs
500g/18oz minced pork
300g/10oz breadcrumbs
salt and freshly ground black pepper
2 tbsp vegetable oil
1 garlic
½ an onion
A spoon of four
1 large Onion
1 leek
1 large carrot
1 tsp ground allspice
100ml/3½fl oz cider vinegar
250ml/9fl oz cider
½ a Savoy
2 large old potatoes.
Salt and freshly ground black pepper
Handful of fresh parsley
Start by trimming your pigs liver and chopping it as fine as
you can. Then add the minced pork, breadcrumbs,
garlic and half an onion diced as fine as you can. Season with salt and pepper
and combine this all together and make medium sized meatballs with it. Then set them to one side or chill for a
while in the fridge.
Heat the oil up in a frying pan and start by frying you
meatballs so that they take on a little colure.
Once you have drowned them off remove them from the pan . Add the flour
and work it in to the fat making a roux.
Add one onion sliced and let that cook down. Then add the leek carrot and potato all diced
to the pan and let that cook for a while.
Add your cider a little at a time and work it in to the flour so that it
thickens. Once you have added all the cider,
add the all spice and cider vinegar.
What you should have is a cider sauce that you now want to
return you pork meatballs back in to and let them cook in the sauce. You might find that you want to add a little
water if it if the sauce gets to thick.
Once all the vegetables are cooked, add your cabbage, finely
sliced, to the pan and let it wilt down and finally season and add a good
handful of fresh parsley.
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