Sausage rolls & Bangers/mash! Yum..love me some sausages. I have never heard of f@ggots...they are offal based?? liver..beef..lungs..kidneys?? or mixed of all of the above? interesting..what are they based on if you don't mind me asking? Looks like regular meatballs...or saulsbury steaks in the US. Delish either way I bet!!
It's a bit scuffed isn't it. I kind of get it to a degree, it's just lost in translation but I don't think RU-vid can figure out context. In person, it's fine because everyone knows what you mean. On here though I just don't trust the automated processes to distinguish what I actually mean. I remember a few years back during what we called the 'ad pocalypse' RU-vid would demonitise you for the most ridiculous stuff. Mine often got demonitised purely for having a knife in the video!
Brains meatballs used to be mega for size, filling and flavour but like a lot of things are not what they used to be. The best were from a local butcher. The size of cannon balls and delicious.
Looks absolutely delicious, Adam, have you ever thought of writing a recipe book, because there’s nothing you’ve done that I wouldn’t eat 👍 thanks mate 😊
Looks tasty Adam. I used my slow cooker earlier this week to make caramelized onions for onion gravy. I put them on low in the morning. Once done in the evening, it was easy to put the meal together after my workday.
You make your mash the same way as me - you even have the same kind of potato ricer! I always make more than I need partly because I can always use the extra for bubble and squeak or in smoked mackerel fishcakes and partly because my eyes are bigger than my belly. Personally I am not a huge fan of offal based meatballs (tm) but that is probably because I can only get Mr Brains. But a decent onion gravy with sausages (I can get really good Lincolnshire sausages) also works great, it would probably work with a proper haslet too if you warmed it through gently.
This has me craving Salisbury Steak now! I'm afraid I'm allergic to liver, so... and offal... ouch (I DO love Tripe...) I'm sorry, Adam, I'll make it with ground pork (please don't block, me, just discovered you and am LOVING your vids). I've never seen offal meatballs in any shop or butcher shop here in the USA Now my Bae's from Limerick, and will totally make this as you did. We routinely enjoy Bangers & Mash, Toad in the Hole, Scotch Eggs, Bubble & Squeek, Yorkshire Puddings, Shepherd's Pie, Full Breakfast (sorry, the Bae's Irish/Slovenijan, and won't call it ENGLISH LOL - It's eggs, mushrooms, tomatoes, baked beans, rashers of bacon, Canadian bacon... the difference is Slovenijan sausage & Slovenijan blood sausage & a lot of times Spaetzle instead of potatoes).
I’ve always been meaning to cook this and now there’s no excuse. Hearty food on a cold day. How about a spam fritters video Adam? A taste of my childhood. Anyway whatever you make, I’ll always appreciate it.
My Aunt used to live in Wigston - she got these specialist meatballs from the butchers for me when I used to visit. My God they used to fill you up! She passed some years back and I've tried Brains specialist meatballs but it's no comparison. Thank you for another wonderful video.
Hello Adam. Your onions look amazing. I read in the comments that it would be great if you would write a cook book with all of your amazing recipes. I for one can’t wait. Great recipe.
I'm sorry mate, but although I love the food you are cooking (I won't use the word as I wouldn't want you to be de-monetised by the PC brigade), BTW what is fecking correct about political correctness? What happened to sticks and stones may break my bones but words will never hurt me? God help us if we have to depend on that lot in another world war. Sorry I couldn't finish the video as I was so angry and disillusioned with the state of this pathetic world at the moment whereby the lunatics have taken over the asylum 🤪😞🤬
Here in the U.S. this is what we call Salisbury Steak.....but instead of "meatballs" we form them into patties, it's one of my favorite meals. However, the pre-made Salisbury Steak found in the frozen section at the grocery stores is disgusting....I doubt if they have real meat in them. LOL Your fried onions look amazing by the way!
Not possible anymore lol. My butcher used to send me a ton of gaul fat lamb fat and sausage stuffing free because he kn ew what i was doing. Not possible now
Hi Adam, you’ve just solve what I can do with my IKEA meat balls languishing in the freezer. Another menu my lot will love to eat…I was waiting for some chocolate to finish the gravy off… Thanks Adam for making my tea time a little bit easier…👍👏
Aww, I thought you'd have a recipe to make those....'things'. I've never come across them here in Ireland but I've heard about them all right, I've made ordinary meatballs so I'd be interested to get the recipe for the.....'things'. I make the same onion gravy but I don't cook the onions for that long, maybe I'll try some time. I usually add a splodge of tomato paste along with the splodge of Worcestershire Sauce, mainly because I have to make gluten free gravy and the tomato sauce helps to thicken the gravy.
I found a really good recipe for a British Banger which I make (except I leave out the filler, so I guess that disqualifies it as a "banger"). Could I substitute that for the fag....meatballs?
The term banger comes from really cheap sausages with too much water content, which would explode in the pan. It hails from the second world war when meat was scarce and we just kept the word banger to loosely describe sausages. A good sausage though does need a bit of filler, usually bread crumbs. These help absorb some of the fat whilst cooking and helps keep them juicy. No filler means you get a drier sausage
I don't mind using the word 'faggot' - it had its meaning long, long before it meant 'puftah'. My grandmother made them, and given her age when she died, plus mine combined, she'd probably have made them for me as a kid, calling them 'faggots' long before Victorians would have a 'fit of the vapours' and rush to cover the table legs up, lest Mary Whitehouse or an American might chance by. Oh, make sure the spuds are of the floury type (Rosamunda, King Edward, Desiree etc) 'cos the mash'll be naff and lumpy if waxy spuds are used.
I swear eventually with everything getting lower in quality and smaller, there will be nothing left. You'll buy a creme egg and it will be just foil with a note inside saying 'sorry'.
I had a work colleague who was picking an American visitor from his hotel one morning and asked him as he offered a package of cigarettes if he wanted a fag, The American rep who knew my colleague very well said "Do you want a smack in the mouth". I remember being puzzled in my early childhood by that word for the offal meat balls being mentioned because I thought it was the dried thick stems of grassy stuff that one used to act as kindling for a camp fire. I also have the idea that they were called 'Savory Ducks', pronounced with a hard 'a' in my local dialect. (Ilkeston).
Help, what can I do with a tin/packet of peas/beans---they are so bland. They used to taste ok but then they removed all the salt and sugar. I'm desperate !!
If you mean baked beans I always spice them up a bit anyway, even if just having on toast. I'll extra salt and pepper, garlic powder and sometimes paprika. They go great in a sausage casserole, the bean pie i did on here and also corned beef hash.
Since RU-vid didn't react to "Bollocks" re-brand them as "Bollocks" Americans will never know. I just recently found your channel and have subscribed. I cook myself so using what you do for reminders and tips 'n' tricks. Keep 'em coming!!
Local cafe used to do a fantastic eggs benedict using home made offal-based meatballs instead of the traditional ham or bacon. Since dropped from their menu, alas - the hollandaise sauce and egg really took them to a new level.
Just watched this again. I have some precooked meatballs in my freezer … hmmmmm … and I LOVE caramelized onion gravy! Your right would be a perfect Salisbury Steak gravy. Peas are my favourite side with mash also. By the way you are 8 Hours ahead of us in Alberta, Canada 🇨🇦 🤗
Meatballs would be great with this as would a Salisbury steak. Fun fact, Here in the UK we have a place called Salisbury we have a military training ground there where our elite Royal Marines train. If that ever comes up in a quiz now you know 😂
Oh YES,55 years ago my first baby I was fancying them every morning the butcher would bring me in the shop to sit on a chair while they opened up oooo they were lovely fresh every day ,we called them savoury ducks in Newcastle Under Lyme , I live in Canada now so don’t get them now , wish I could ,
Fav old classic? I think Lamb’s Liver and onions, again with good mash pots and a good mashed swede. Swede cooked in microwave, whole. Inside scooped out, seasoning. Sorted! The swede could go through the ‘ricer’ too ?
That's my Sunday dinner shorted. I've got some minced pork and some liver that needs using. So I'll be making meatballs (some for the freezer) and mash this afternoon.
A friend used to get some for me from a butcher whenever he visited his mother. They froze well, too. When adding flour to a dish, perhaps a little overkill, but I add it a tablespoon at a time but through a seive - not only does this allow it to be incorporated more quickly, but it practically eliminates the chance of lumps, as the flour is spread so evenly. Regarding the mash, it's pretty much the same, although I no longer add salt to the water, but season afterwards, I can't tell the difference, and it certainly uses less salt than you would need if adding to the water alone. If the potatoes are rather prone to become waterlogged or boil into the water, I find that steaming them is a good option. I usually try to do as much mash as my largest pan will take, portion, cool, and then freeze. It is always a little on the dry side when re-heated in the microwave, but a little milk sorts that one out. This saves so much time and effort. As a variation on the mash theme, I sometimes add freshly grated nutmeg, but do be careful. The difference between 'why bother' and 'too much' is very little, so keep tasting as you go. To speed up the onions, I start them with the oil as you do, but also a little water and a lid (sorry, back to the lids again!) This allows the onions to wilt a little and when the lid is removed, the little water evaporates quickly, but you now have a far better onion contact with the pan, and quicker, and in my opinion, far better with more even caremelisation without so many 'burnt bits'
Yum! That brought back a few childhood memories of Mr Brains Fgts 😄. Not sure I can buy them here in Oz but I did find a good recipe so might give them a go for nostalgia, lol. I will definitely give the onion gravy a go, looks great 😋
I'm sure I'll make my own at some point, but the recipes I do at the moment are more about accessible, cheap and easy meals to help get folks through this cost of living crisis. Once we have weathered the storm I'll be doing more in-depth adventurous food.
Adam: One reason why you get asked where to find the ingredients may be that, on some Android tablets at least (including all of mine), they don't appear. At all. On a PC or a laptop I see them where you say they are, but on a tablet I still have to freeze frame and copy them down by hand, so please don't stop putting them on the screen. If anyone knows a solution to this on an Android tablet I'd be pleased to hear it.
If you are on a tablet or mobile. Look under the title of the video, you should see the word 'more' at the right hand side. That will bring up the description part of the video. Sometimes if the text is longer, there will be another 'more' option further down. If you get really stuck feel free to message me on facebook and i'll talk you through it.
Team caramelised onion fascist, hell yeah! That smart meter demonstration was an excellent idea. I do love the balls that shall not be named, and those butchers ones look fab!
I’d walk barefoot on glass for these. Fortunately there is only myself that eats offle in our home, so more for me. I would like to make them for scratch
When I eat these, I'm always transported back to a time with my Nanny when she'd be making Risoles in the kitchen or cooking up these with onion gravy. Happy times
Hi Adam , Thought I'd share with you my latest find. I was online , not sure if you've ever covered authentic 'KFC'. I found an article about authentic mix from Ireland called Grace's special strong mix" It's amazing, perfect balance of flavour, right through the chicken. You marinade the chicken in buttermilk and whisked eggs(2) Then you roll the soaked chicken in the special mix. I let mine sit for an hour in the fridge, helps it a bit. I air fryer the chicken , bit of checking the first time, was 200°c,for about 30 /35 mins. Let it rest for a few mins..it's perfect. I am flabbergasted, I've emailed graces perfect blend ,telling them my appreciation for fantastic product. They also do hot wings powder and a gravy and a curry. I understand the gentleman worked with 'the colonel' and they been trading in Ireland for 50 years. I'm not affiliated with them,just a Joe blogs consumer, that likes VFM. All the best Adam. Thank you for the MC d brekkie recipe.👍😁
Yes, I got demonized when I did this, and had some surreal interactions in the comments. One American even claimed that as US English was the dominant form of the language, I should accept their meaning of words over our traditional usage. Absolutely mental.
