Ale-braised mutton and kidney faggots with peas, lettuce and mint

PT2H10M

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Ingredients

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Mutton and kidney faggots

To serve

1
To make the faggot, add the onion to a saucepan with the crushed garlic clove, HP sauce and a little salt and pepper. Cover with a lid and cook on a very low heat for 30 minutes
2
Remove the lid and turn up the heat to dry the mixture out slightly. Once dry enough, remove from the heat and allow to cool
3
Trim and halve the kidneys and remove the sinew from the middle. Chop into small pieces, then add to a large mixing bowl with the minced mutton, onion mix, fresh mint and rosemary
4
Preheat the oven to 180°C/gas mark 4
5
Mix everything together with your hands until well combined, adding some breadcrumbs if the mix is a little wet. Divide into 16 balls, wrap in the caul fat and place in a deep oven tray. Pour in the chicken stock and ale to come halfway up the faggots and cook in the oven for 30 minutes
  • breadcrumbs
  • 100g of caul fat, pig's
  • 250ml of chicken stock
  • 200ml of ale
6
Remove from the oven, pour the cooking liquor into a saucepan and reduce by half. Mix the butter and flour into a paste and add to the cooking liquor, whisking to thicken slightly. Add the peas and simmer for 1 minute
  • 1 tbsp of butter
  • 1 tbsp of flour
  • 200g of frozen peas
7
Shred the lettuce and chop the mint
8
Remove the pan from the heat, stir in the lettuce and mint and spoon into 4 bowls. Place 3 faggots in each bowl and serve immediately
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