Faggots

Name: Faggots
Yield: Makes 6 Faggots
Cuisine: United Kingdom
Ingredients: 1 tsp dried mixed herbs; 225 g/ 8 oz onion, diced; about 300 ml/ ½ pint milk; 2 garlic cloves, smashed and chopped; 450 g/ 1 lb pigs’ liver, cut into bite-sized pieces; 3 sage leaves, chopped; 150 ml/ ½ pint beer; 115 g/ 4 oz white breadcrumbs; ¼ nutmeg, grated; 2 sheets of caul fat; salt and pepper; 450 g/ 1 lb minced fat pork; 2 eggs

Preparation info

Makes
6
Faggots

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Faggots from pork butchers often contain pig’s lungs and hearts so, unless feeling determinedly authentic, use belly pork instead.

Ingredients

450 g/ 1 lb pigs’ liver, cut into bite-sized pieces
about 300 ml/ ½

Europe
United Kingdom
Main course

Method

First soak pigs’ liver pieces in the milk overnight in the fridge.

Next day, drain and discard the milk. Put the liver in a pan with the minced fat pork, diced onion, garlic, sage and dried mixed herbs. Season with salt and pepper and cook over a low heat for 30 minutes, stirring from time to time. Drain through a colander, reserving the cooking juices.