A faggot, in British English, is a fairly dense sausage, higher in breadcrumbs or rusk than a sausage, and less perfectly cylindrical. Not to be confused with the same word in American English where it means something entirely different!
These are not true replicas of faggots, as they are a bit too dry. A traditional faggot would be very high fat and these, lacking even oil, are not. However they do have the comforting density and a good flavour. They also work as veggie burgers and possibly – although I haven’t tried – as a roast.
I cooked the chips while the faggot mix was resting in the fridge, and although peas would be more traditional, I served them with sprouts.
1/2 cup of dry brown rice, cooked according to instructions and refrigerated for 3 – 24 hours
1 tin red kidney beans, drained
1 cup porridge oats
1 small onion
2 cups frozen peas
1/4 cup tomato puree
2 tsp oregano
1 tsp cumin
Stir everything together and then refrigerate it for maximum stickability. Blitz it in a food processor until it sticks together (you don’t want a puree, just a doughy consistency). Shape it into 12 or so rough sausages. Pre-heat a non-stick pan and fry on each side until cooked through and browning.
For the chips, preheat oven to 180C. Cut potatoes into thick chip shapes, and bake on a sheet of baking paper until done (45 minutes or so).
The Babbit had hers with sweet potato chips and sweetcorn, and a dollop of home made ketchup.