Faggis in a Rich Leek Gravy
Rated 4.7 stars by 3 users
I hope you like this adaption of 2 traditional dishes. It's a cross between Haggis & Brains Faggots (more the latter!). My family are not offal fans, so here I have created a super easy, Cooper family friendly take on these 2 classics. It's a gentle way of being introduced to offal. Served with a lovely rich leek gravy. Hope you like it
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There are 2 versions of this recipe. Version 1 is 6 individual meat puddings, once cooked will take a further 1 hour to steam or version 2 a quick version, where the instructions for this will stop just before you put in the ramekins and just fry until the Meat is completely cooked. Then carry on to making the gravy
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Equipment for no1 picture
No1. Picture will take about 1 hour and 30 minutes to make and cook
6 Ramekins, large none stick saucepan, greaseproof (the cheap stuff is fine!) & string
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Equipment for no2 picture
Large Non stick saucepan
No.2 Picture will take about 20 minutes to make & cook
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If you'd like to see how I made both of these, please check out this *** VIDEO LINK ***
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The Macros for this include the gravy
Makes 6 portions - each portion contains:
425Calories / 5.3g Carbs / 30g Protein / 32g Fat
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For the whole recipe:
2548 Calories / 32g Carbs / 178g Protein / 189g Fat

Ingredients
20g Butter *
100g Leeks - Very finely chopped
500g Lamb Mince
250g Lamb livers - Finely chopped
100g Ground Linseed
60g Suet
1tsp Freshly ground pepper
1tsp Mixed Spice
1tsp Dried thyme or Mixed herbs
1tsp Salt
2 Beef/lamb stock cubes
20g Butter *
100g Leeks - thinly sliced
1.5 Beef/lamb Stock cube
600ml Water
15g Arrowroot & a little cold water for mixing
The Gravy
Directions
In a large pan, melt the butter, then add very finely chopped leeks and fry off until cooked but not browned. Approx 5 minutes
Meanwhile add all the other ingredients APART from the suet to a large bowl and mix well
Add to the hot pan and fry off until cooked, NOT browned, but basically NO pink meat - approx 5 minutes
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If your're making picture No2, this is super quick now, just add the suet, mix through and cook until all the meat is cooked & then move straight on to making the gravy - remove the meat from the pan and then use the same pan, it'll add great flavour to the gravy
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Back to Picture 1. Allow to cool whilst you prepare the ramekins
You need enough greaseproof paper to line the ramekin, hold the mixture and tie some string around the top - please refer to picture.
Now mix the suet through the cooked meat mixture & stir through well
Fill each ramekin equally & pat in gently, like a sandcastle
Scrunch the residue greaseproof paper together & twist a bit. Tie some string at the base of this paper - please refer to picture
Cover with a piece of greaseproof paper. Put an elastic band to hold this in place. Tie around the edge of this paper also with string to secure it in place. Take this elastic band off now and repeat on each ramekin - please refer to picture
Place the ramekins into a large lidded saucepan and fill the pan half to two-thirds of the way up the ramekins with boiling water
Put a damp tea towel over the top, completely covering all the ramekins. It's ok if the towel drapes into the water - this keeps control of the bubbles
- Cover with the lid, bring to a boil and simmer gently for one hour
- Keep an eye on the water, so that it doesn't boil dry and that it doesn't bubble over the height of the bowl either
- I set 1 alarm for 60 minutes and another alarm for every 15 minutes to check the water level
- Once cooked, you can leave them to cool in the pan, or pull them out of the pan and allow to rest for 5 minutes, before turning out onto a plate and gently peel off the greaseproof paper
This pudding heats up really well in the microwave for about 20 - 30 seconds
The Gravy
Remove the meat from the pan and use this pan to make the gravy. It'll add great flavour. Melt the butter, then add the sliced leeks and fry off until cooked but not browned. Approx 5 minutes
Add to the pan water & stock cubes & bring to boil
Once boiling, in a separate cup add the arrowroot & add enough water so you can mix to a runny paste
Quickly stir into the stock, keep stirring until the gravy is thick and glossy *
* Note to chef - We all like our gravy different thickness. If this isn't thick enough for you, then, like before mix a little Arrowroot with water & repeat. Bare in mind the carbs of arrowroot are 84.75 / 100g. So for the 15g of arrowroot in this recipe, that's 2.1 carbs per portion of gravy
I served mine with cauliflower & swede mash. Enjoy :-)
Recipe Notes
* You could swap the butter for olive oil, if you'd like the recipe to be dairy free :-)

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