Fried Ergot

Lovely ergots make an unusual crisp.

Some of you older readers will remember the delicious and traditional crisps that used to be sold in every Dorset pub. Bits of old hog’s arse deep fried until crisp, maggots and all. Lovely. Well you don’t see that these days, but here’s a curio dating back to the 17th-century Booke of Dorsetshire that I think tastes just as good – fried horse ergots.
You will need:
  • Turnips
  • Horse ergots (heavy horse preferred)
  • Fat for frying
  • Cyder 
Put turnips to one side. Prepare the ergots – trim excessive hairs and soak overnight in cyder. Drain and slice into rounds. Shallow fry, turning once. Serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s