14th Mar 2012 - 07:33
Ingredients
Thyme Jus 2 Cloves garlic 1lb Pork Fat 2 lb Ox Liver 2lb Ox Heart Cabbage 1 Onion
Preparation method
Mince all of the fat, meat, onion, garlic and herbs together. Lighten with jus, season and test. Blanche the cabbage and dry. Ball the faggot mix, wrap the cabbage around and secure in crepinette. Lightly seal, roast off some mirepoix, put the faggots on top, deglaze with red wine and port, reduce by a third and add some stock. Bring to the boil, cover and braise for approximately 1hr 30 minutes. Supplied by: Andrew Ballantine, The Spring Inn, Sulhamstead
Recipe courtesy of