Preparation info
  • Makes


    • Difficulty


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.


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


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.