Granny’s Bacon Badger…….

By Simon    

February 27, 2014

Badger! I hear you shout, Badger! are you stark raving mad Simon!.... I truly feel I would be if I ate one!!!! You may be wondering what's he talking about Badger with bacon ? Well its a traditional store cupboard recipe from ye olde times, native to Buckinghamshire and I suppose thankfully minus the badger since the 15th Century. Phew, I can feel your relief!! So using a few of my dear, departed Granny's tips and her old recipe book and adding a few twists of my own here and there it's a truly delightful snack or a tasty dinner, although not for the faint of heart or ultra healthy beings - Bacon Badger... Enjoy!.... I know your waistline will! Well it's only now and then !!!!!

  • Prep: 1 hr
  • Cook: 2 hrs
  • Yields: 4

Ingredients

225 Grams Self raising flour

1 Pinch Salt and freshly milled black pepper

100 Grams Suet

1 Heaped tbsp Fresh parsley

8 tbsp Cold water

1 Large Badger

400 Grams Gammon

1 Large White onion

1 Large Potato

6 Handful Fresh sage leaves

1 Handful Fresh parsley

1 Pinch Black mustard seeds

1 Handful Watercress large handfuls

1 tbsp English mustard

Directions

To make the suet pastry, simply sift the flour and salt and pepper into a large mixing bowl - why sift when you are going to add suet?  well the dough needs to be light, soft and not too sticky -add the suet and chopped parsley and adding the water bring it all together to form a nice dough.  Cover and chill.

In a large roasting tin, add diced gammon, onions, potato, the freshly chopped herbs and the bashed black mustard seeds, combine. Roast in a moderate oven for 30 minutes, remove and cool slightly.

Onto a well floured worktop roll out the pastry into a generous oblong.  Fill with the mixture, wetting the edges with water, roll up like a massive sausage and seal together. Place a tea towel on the worktop and onto that place a sheet of foil with a sheet of buttered greaseproof paper on top and place your sausage in the middle.  Roll it all up and tie the ends with string.

Steam for 1 hrs 30 mins over a pan of boiling water. Then remove tea towel and open foil and grease proof to reveal the feast.  Finish off by baking at 180c, to give the pastry a golden crust, for 20 mins.

Served with peppery watercress and an assortment of piccalilli and mustard or Houses of Parliament sauce or as a breakfast treat a nice fried egg.

Thank you dearest Granny for the many times we cooked this recipe together.  It's a treasure and a privilege to keep the good olde bacon badger recipe alive.

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