I just wanna share my newest cullinary triumph with this recipe from England.

I had to special order this special offal blend from a Butcher a few cities over in my hometown. It was quite expensive but I got like, 2.26kg of the stuff to make 5 attempts at getting the recipe just right. The first time I did exactly what the recipe called for in almost every regard except I added Garlic. I baked at 229c for 50 minutes and they came out just…terrible. The recipe had WAY too much onion and I love onions. It was like eating a solid form of french onion soup which I also don't like because that's just too much onion only it was worse some how. Also, the outside was burnt and it came out dry. Just…terrible. But I knew this had to be a mistake so I tried again just today.

This attempt I drastically cut the amount of onion down to 1/2 of a small red onion instead of 1 whole large onion. Lowered the temp to 176c for about an hour. I used thick cut bacon and only 1 package so my bacon couldn't wrap the entire balls all the way around and since it was thick I think it made it harder to wrap. Next time I will just use normal thin bacon.

These…are absolutly…delicious. I don't even care about the name. The insides are a little mushy but they hold their shape. They are no where near as hard as before. I didn't have any onion gravy packets on me so I used the brown gravy packet I had. Yes, I do not make my own gravy from scratch I use it from a foil packet.

If any of you make this at home I would like some tips on how to elevate them to a greater heights since some of you might had made them a lot more than I have.

by Vasarto

10 comments

  2. Oh. and as you can see I built what is basically a round circle of mash, tossed in two balls and covered the whole thing in my gravey and peas. I figured it would be the best way to keep it all together.

  3. Look better than Mr brain’s faggots! Enjoy! Yum yum. Liking the gravy to mash ratio, could have done with onions though. That’s my one criticism.

  6. Looks damned fine, I’d be all over that like a fat kid in a sweet shop

  7. Looks great and the gravy looks nice and thick. Onions would elevate it. To give the mashed potatoes a little bit more flavour, stir in a dollop of wholegrain mustard when you’re mashing them.

  8. Is that the name of the meal or is that word just there

  10. That’s certainly a bit of a twist (they are traditionally made wrapped in caul) but they look way better tbf. Can’t beat peas and mash either x

    Could do with a bigger plate though 😂

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