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    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Faggots with Dark Ale & Onion Gravy

Faggots in Dark Ale Gravy

A morning visit to Bristols Slow Food Market held on the first Sunday of each month the source of much inspiration . This Sunday , heaps of faggots from Brown Cow Organics .

Faggots from Brown Cow Organics

Two for £1.50 and as big as tennis balls , faggots are traditionally made from pig heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes breadcrumbs, wrapped round with caul a membrane from the pig’s abdomen. Probably not for the squeamish these tasted fantastic deliciously seasoned herbs and nutmeg.

Faggots

Faggots are traditionally served with a gravy , the guy on the stall gave me a recipe which involved the faggots and gravy cooked separately , I wanted the faggots and gravy simmered together .This produced a rich tasty gravy soaked up by a pile of mashed potatoes and some purple sprouting broccoli also fresh from the market.

Faggots with Dark Ale and Onion Gravy

6 large faggots
500ml of dark ale
2 medium onions roughly chopped
4 cloves of garlic finely chopped
1 tbsp of sugar
1 tbsp of balsamic vinegar
1 tsp of beef concentrate
1 tbsp of plain flour

  1. Place the faggots in a cast iron pan on a gentle heat ,turn regularly to allow the faggots to seal but not brown in the heat. Cover the pan and place in the oven at 190degC
  2. In a saucepan gently brown the onions and garlic
  3. Pour over the dark ale , beef concentrate , vinegar & sugar
  4. Whisk in the flour , this should thicken the gravy slightly
  5. Pour the gravy over the faggots , cover again and return to the oven for 25 minutes
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3 Responses

  1. I was there this morning too for my monthly flirt with the Better Food Company man. Was momentarily tempted by the faggots but came home with a stack of veg and a fine mature goat’s cheese. I love that market, it makes you feel like the world is better place!

  2. I’ve recently begun eating meat after almost 19 years of being a vegetarian. I don’t think I’ve built up the stamina to try faggots yet. But I really enjoyed learning about them. I would love a slice of the apricot tart though if there are any leftovers. 😉

  3. Oops, that last comment was mine. When it’s a wordpress site, it automatically signs as my husband.

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