Proud To Be A Faggot Lover

Discussion in 'The NAAFI Bar' started by GDav, Jan 27, 2007.

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  1. Saw a documentary on faggots last night and I've been positively drooling ever since.

    Why do we not see these anymore - except in Wales and certain parts of England. I spent part of last night dreaming about faggot juice dripping off my chin in a semi drunken stupor in Pembroke Docks. ;)

    Any Septics reading this, please seek explanation before condemning me to roast in the fires of hell.
     
  2. Brains Faggots


    hmmmm drooolll....
     
  3. The NAAFI Max in Sennelager sells them (Frozen) :numberone:
     
  4. Oh Yes!! has to have loads of brown sauce on. They used to sell Faggots from the Hotdog van when i was in Juniors. Only thing that kept me going, especially with the speed you had to eat the food in the Cookhouse.
     
  5. Oh Yes!! has to have loads of brown sauce on. They used to sell Faggots from the Hotdog van when i was in Juniors. Only thing that kept me going, especially with the speed you had to eat the food in the Cookhouse.
     
  6. The Brains faggots are ok if you cook them properly and put lots of gravy on them but nothing, in my opinion, beats those huge meaty balls the Welsh chippies served, with lots of thick gravy and mushy peas.

    *droooooooooollllll*
     
  7. I grew up in Swansea (Did not join the Army just escaped) but I still dream of faggots cooked in a local shop McPhersons they were outstanding.Closest thing now but nowhere near as good Brains but with your own gravy.
     
  8. spike7451

    spike7451 RIP

    Loved them as a kid with peas,chips & gravy!

    But I did try this recipy & it's lush!!

    * Level of difficulty: Intermediate
    * Preparation Time: 40 minutes
    * Cooking Time: 2 hours 20 minutes

    Ingredients
    For the faggots

    * 200g fat belly pork, coarsely minced
    * 80g lean shoulder pork, coarsely minced
    * 250g fresh pig’s Liver, tubes removed and coarsely minced
    * 100g streaky bacon
    * 60g fresh breadcrumbs
    * 30g oatmeal
    * 1/4 tsp ground mace
    * pinch ground cloves
    * 1 tsp soft brown sugar
    * 2 fresh sage leaves, finely chopped
    * small bunches Thyme
    * 1.5kg caul fat, (see Cook’s Note) soaked in cold salted water for 2 hours
    * 2 Bay leaves
    * 50ml chicken stock

    For the gravy

    * 1 large onion, thinly sliced
    * 1 tsp unsalted butter
    * 1 tsp Olive oil
    * faggot pan juices, skimmed of fat
    * 500ml beef stock

    For the mushy peas

    * 450g dried marrowfat peas, soaked in water overnight
    * 25g Butter
    * pinch Sugar
    * vinegar, or lemon juice

    * mashed potato, to serve

    Method

    1. Preheat the oven to 170C/gas 3

    2. For the faggots: place the minced meats into a large bowl and mix in the breadcrumbs, oatmeal, spices and sugar. Season with salt and pepper.

    3. Mix the sage with the parsley. Pull some of the leaves from the thyme (reserve the stems) and mix with the sage and parsley. Stir into the meat mixture. Form the mixture into 8 even-sized balls. If it is too dry add a little cold water.

    4. Drain the caul, squeeze out the excess moisture and spread out onto a board. Wrap each ball in caul overlapping slightly. Place the balls in a roasting tin or baking dish, not too far apart. Insert the thyme stems and bay leaves into the crevices between the balls. Flatten slightly with the back of your hand and pour over the stock.

    5. Cook in the oven for about 50 minutes, basting from time to time with the cooking juices.

    6. Remove from the oven, pour off the juices and skim off the fat. Use the juices for the onion gravy.

    7. For the mushy peas: drain the peas and place in a pan. Cover with cold water and bring to the boil. Cook until the peas are soft and the water absorbed. Add the butter, vinegar (or lemon juice) and the sugar. Season with salt and pepper. Beat with a wooden spoon until soft.

    8. For the gravy: heat the oil and butter in a frying pan and very gently cook the onions for about 30 minutes until soft and golden. Add the flour, mixing well.

    9. Add the faggot juices and enough of the stock to make a gravy consistency. Bring to the boil, skim, then reduce the heat to a simmer and cook gently for about 30 minutes. Season with salt and pepper.

    10. To serve: place a dollop of mushy peas in the centre of the plate. Place the faggots on top with mashed potatoes and pour the onion gravy over and around.

    Cook’s Note
    Caul is an edible membrane surrounding the intestines of animals that is very suited to basting.

    (Could'nt find the right thread to post it!It's Martin Blunos's version)
     
  9. I don't think I've ever had a big meaty faggot in my mouth - obviously I've been missing out.
     
  10. You mean you've never had the gravy from a faggot running down your chin?

    Oh man, you don't know what you're missing.
     
  11. Still stocked at Sainsburys and there's a butcher in Ludlow that makes their own and they are feckin superb. Also good with chips...

    And to keep the septics happy just say that you're regularly putting faggots into an oven for a hour at 450 degrees
     
  12. Is it wrong to have faggots with beans? I am asking because to me, it just doesn't work. Faggots with gravy and chips, yes, faggots with chips, mushy pease and gravy, yes, but chips, beans, faggots and gravy, no.
     
  13. Faggots, Mushy Peas and home made fat chips ............ food of the Gods! :thumleft:
     
  14. I would venture that it isn't wrong. If it tastes good to you - go for it!
     
  15. Made them recently, Mrs Bustard who hates the thought, sight and smell of offal was retching at the sight of the uncooked faggot mix. Once cooked she was still having none it, excellent, all the more for me. Indeed the food of the Gods, almost as good as liver and bacon casserole.