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Faggots in Beer


  • Sauce

  • For the mash


  • 1.

    Slice the liver, onions and pork thinly, put into a saucepan with the thyme, sage, basil, cayenne pepper, mustard, seasoning and nutmeg, and thinly cover with beer.

  • 2.

    Simmer for ½ an hour, then strain off liquid and save for the gravy.

  • 3.

    Mince the contents of the stew pan finely, then add diced apple and black pudding. Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture, and mix thoroughly. Form into balls and enclose each one in a piece of caul.

  • 4.

    Place in a baking tin, and add a little beer from the simmer pot. Bake at 400f until nicely browned. For the sauce, heat a frying pan with butter and oil, and add black pudding and apple.

  • 5.

    Fry rapidly until caramelised, then pour in brandy and flame. Season and serve with faggots and mash potato.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Pinot Noir and Chardonnay are the best wines to pair with Faggots in Beer.


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