-
1
Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
-
2
Put bread crumbs in large mixing bowl.
-
3
Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
-
4
Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
-
5
Add the sage and mix thoroughly.
-
6
Shape the mixture into small balls (should make 8 to 10).
-
7
Place in a greased ovenproof dish or tin.
-
8
Put a small knob of butter on each faggot.
-
9
Make stock with OXO (beef) cube and water and pour around the faggots.
-
10
Cover with foil and bake in a preheated oven (180u00b0C / 350u00b0F / Gas Mark 4) for fifteen minutes.
-
11
Remove foil and cook for further fifteen minutes.
-
12
Remove faggots and when cool cover and keep in the fridge until required.
-
13
To serve:
-
14
To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots. Bring to the boil and simmer for 5 to 10 minutes.
-
15
Thicken stock to make a gravy and pour over.
-
16
Serve with garden peas (or mushy peas) and thick slices of freshly buttered bread.
